These may be made of any size, and with any kind of meat, poultry, or game, but the whole must be entirely free from bone. When the crust is not to be eaten, it is made simply with
Obs.—We know not if we have succeeded in making the reader comprehend that this sort of pie (with the exception of the cover, for which a portion must at first be taken off) is made from one solid lump of paste, which, after having been shaped into a cone, as Monsieur Ude directs, or into a high round, or oval form, is hollowed by pressing down the centre with the knuckles, and continuing to knead the inside equally round with the one hand, while the other is pressed close to the outside. It is desirable that the mode of doing this should be once seen by the learner, if possible, as mere verbal instructions are scarcely sufficient to enable the quite-inexperienced cook to comprehend at once the exact form and appearance which should be given to the paste, and some degree of expertness is always necessary to mould a pie of this kind well with the fingers only. The first attempts should be made with very small pies, which are less difficult to manage.
* We remember having partaken of one which was brought from Bordeaux, and which contained a small boned ham of delicious flavour, surmounted by boned partridges, above which were placed fine larks likewise boned; all the interstices were filled with super-excellent forcemeat, and the whole, being a solid mass of nourishing viands, would have formed an admirable traveller’s larder in itself.
† For the mode of doing this, see observations, and Chapter XXXIV. A ham must be boiled or stewed tender, and freed from the skin and blackened parts before it is laid in; poultry and game boned; and all meat highly seasoned.