Butter a dish, and fill it with layers of sliced veal seasoned with salt, pepper, and mace, cold ham, and sweetbreads, parboiled and sliced, adding I dozen truffles cut fine, and a cup of rich stock, and a lid of puflF paste. Bake 3 hours, pour a glass of sherry or claret or white wine through the hole, and serve hot or cold. VEAL LIVER PIE OR PATE. (Germany.) Parboil and mince finely i pound of calPs liver ; add 10 ounces of bacon. Mix well, adding salt, pepper, and nutmeg, i tablespoonful of parsley, I onion, chopped and fried ; then add the beaten yolks and the stiffly beaten whites of 2 eggs✪ Veal Liver Pie or Pate. Line 121 With a Saucepan over the Sea a mould with butter and bread-crumbs, fill it with this mixture, arrange on top a layer of boiled and sliced potatoes, dusted with salt, pepper, and but- ter. Bake for yi hour, and serve hot or cold, turned out on a dish or in the dish. NORMANDY PIE. Normandy is best known for its preparations of flounder or sole, although it is the birthplace of the very best cooks in the world, and is only rivalled in fame by the province of Gascony, in the south. Because the Pope used to hold court at Avignon, French people always declare that the environs of that town will be famous among epi- cures. For, as some one aptly says, the angels taught them how to cook. Bake a tall tart of pufF paste, lining a high mould with it, and turning it out very carefully. Make a ragout, or stew, of a large flounder, — or any firm white fish, — cutting it into pieces, baking it in a dish with butter, herbs, and white wine, only enough to cover it. Take out, add to the wine 12 oysters and 12 mushrooms, cooked in butter, and I dozen croutons, or crusts of bread, toasted, the size of a quarter, i cup of oyster juice, yolks of 2 eggs, beaten, with i cup of white broth, salt, and pepper. Let these cook together carefully, 122 With a Saucepan over the Sea then fill the pie with them, the crust having, of course, been kept warm. TOULOUSE PIE. Toulouse is celebrated for its cookery of sweet- breads. Make a tall tart or high pie, as in above recipe, and fill the crust with a mixture of 2 cups of white stock or Bechamel sauce, 6 button mush- rooms, 6 sliced truffles, 6 forcemeat balls made of chicken, bread-crumbs, herbs, and yolk of egg, add 2 sweetbreads, parboiled and cut into i inch squares. Heat these, all having been previously cooked together, and pour into the vol-au-vent or pie. BURGUNDY PIE. Chop fine the breasts and wings of two chickens, add I cup of bread-crumbs, or full half a pint, yi cup of melted butter, salt, pepper, and the beaten yolks of 3 eggs. Add 2 chicken livers and 2 gizzards and the hearts, boiled i hour in i cup of stock and cut up, also the stock. Then add 2 tablespoonfuls of chopped ham and as much chopped mushrooms. Stir all, and cook together for lo minutes. Line a mould with puff paste, fill with this, and cover with paste. Bake i^ hours, pour i cup of stock in hole, serve hot or cold. 123 With a Saucepan over the Sea PERIGORD PIE. Clean and bone three large partridges, seasoning well, and stufF them with a rich forcemeat of bread, dried herbs, and parsley, and the livers of the birds, chopped fine, and an equal amount of grated ham. Then pare and chop i pound of truffles, and line a dish with pufF paste. Bake until the crust is yellow, fill with the birds and the truffles, in be- tween, adding a cup of stock✪ Burgundy Pie, and over the top a layer of forcemeat, over that lay strips of paste, criss-cross, and bake it ij^ hours in a moderate oven. ROMAN PIE. Clean and cut up a rabbit into joints, boil it until tender in 2 quarts of water with onion, celery, carrot, and herbs. This can be used as soup, when set aside. Cut all the meat off the rabbit into very thin slices, and discard the bones. Have ready 2 ounces of boiled macaroni, 2 ounces of grated ✪ Roman Pie

AI-modernized reading of the original text

Butter a dish, and fill it with layers of sliced veal seasoned with salt, pepper, and mace, cold ham, and sweetbreads, parboiled and sliced, adding I dozen truffles cut fine, and a cup of rich stock, and a lid of puflF paste. Bake 3 hours, pour a glass of sherry or claret or white wine through the hole, and serve hot or cold. VEAL LIVER PIE OR PATE. (Germany.) Parboil and mince finely i pound of calPs liver ; add 10 ounces of bacon. Mix well, adding salt, pepper, and nutmeg, i tablespoonful of parsley, I onion, chopped and fried ; then add the beaten yolks and the stiffly beaten whites of 2 eggs. Line With a Saucepan over the Sea a mould with butter and bread-crumbs, fill it with this mixture, arrange on top a layer of boiled and sliced potatoes, dusted with salt, pepper, and butter. Bake for 1/2 hour, and serve hot or cold, turned out on a dish or in the dish. NORMANDY PIE. Normandy is best known for its preparations of flounder or sole, although it is the birthplace of the very best cooks in the world, and is only rivalled in fame by the province of Gascony, in the south. Because the Pope used to hold court at Avignon, French people always declare that the environs of that town will be famous among epicures. For, as some one aptly says, the angels taught them how to cook. Bake a tall tart of pufF paste, lining a high mould with it, and turning it out very carefully. Make a ragout, or stew, of a large flounder, — or any firm white fish, — cutting it into pieces, baking it in a dish with butter, herbs, and white wine, only enough to cover it. Take out, add to the wine 12 oysters and 12 mushrooms, cooked in butter, and I dozen croutons, or crusts of bread, toasted, the size of a quarter, i cup of oyster juice, yolks of 2 eggs, beaten, with i cup of white broth, salt, and pepper. Let these cook together carefully, With a Saucepan over the Sea then fill the pie with them, the crust having, of course, been kept warm. TOULOUSE PIE. Toulouse is celebrated for its cookery of sweetbreads. Make a tall tart or high pie, as in above recipe, and fill the crust with a mixture of 2 cups of white stock or Bechamel sauce, 6 button mushrooms, 6 sliced truffles, 6 forcemeat balls made of chicken, bread-crumbs, herbs, and yolk of egg, add 2 sweetbreads, parboiled and cut into i inch squares. Heat these, all having been previously cooked together, and pour into the vol-au-vent or pie. BURGUNDY PIE. Chop fine the breasts and wings of two chickens, add I cup of bread-crumbs, or full half a pint, yi cup of melted butter, salt, pepper, and the beaten yolks of 3 eggs. Add 2 chicken livers and 2 gizzards and the hearts, boiled i hour in i cup of stock and cut up, also the stock. Then add 2 tablespoonfuls of chopped ham and as much chopped mushrooms. Stir all, and cook together for lo minutes. Line a mould with puff paste, fill with this, and cover with paste. Bake i^ hours, pour i cup of stock in hole, serve hot or cold. With a Saucepan over the Sea PERIGORD PIE. Clean and bone three large partridges, seasoning well, and stufF them with a rich forcemeat of bread, dried herbs, and parsley, and the livers of the birds, chopped fine, and an equal amount of grated ham. Then pare and chop i pound of truffles, and line a dish with pufF paste. Bake until the crust is yellow, fill with the birds and the truffles, in between, adding a cup of stock, and over the top a layer of forcemeat, over that lay strips of paste, criss-cross, and bake it ij^ hours in a moderate oven. ROMAN PIE. Clean and cut up a rabbit into joints, boil it until tender in 2 quarts of water with onion, celery, carrot, and herbs. This can be used as soup, when set aside. Cut all the meat off the rabbit into very thin slices, and discard the bones. Have ready 2 ounces of boiled macaroni, 2 ounces of grated

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Veal Liver Pie or PateForcemeat with JellyBurgundy PieChicken Pie (as made in France)Goose PieImitation Pâté de Foies GrasPerigord PieRoman Pie

With a saucepan over the sea