Veal and Ham Raised Pie, or Timbale

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


Lard two pounds of lean veal well with strips of fat bacon, and add two pounds of ham. Line a deep pan or mould with rich paste; lay in the bottom of this a layer of liver forcemeat, then the veal and ham, and so on in alternate layers, till the dish is full. Season between each layer with thyme, bay leaf, marjoram, or any dried and pounded sweet herbs; fill up the hollow places, and cover the pan with paste. Decorate the top of the pit with cut dough leaves; make a hole in the top to pour in the gravy, and let out the steam. Egg the top of the pie and bake it for three hours; withdraw it from the oven, and place the point of a funnel in the hole in the top, and pour in about a pint of good gravy or veal consomé. This should be eaten cold. It will be jellied all through if cooked enough.