To Serve Meat or Chicken Pie

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Lay a fringed napkin in a waiter> or plate larger than the dish in which the pie is baked; set the pie on it; turn up the edges of the napkin against it, and put sprigs of parsley or delicate green leaves of celery on the edge of the plate to keep the napkin in place.