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Classic Cold Veal And Ham Pie Recipe
|Boneless veal leg/Veal shoulder||1 Pound, sliced very thin|
|Sliced baked ham||1⁄2 Pound (Or Boiled)|
|Hard-cooked eggs||3 , sliced lengthwise|
|Minced parsley||3 Tablespoon|
|Canned consomme||1⁄2 Cup (8 tbs) (Undiluted)|
|9 inch pastry crust||1 (Unbaked)|
Calories 322 Calories from Fat 130
% Daily Value*
Total Fat 15 g22.8%
Saturated Fat 3.4 g17%
Trans Fat 0 g
Cholesterol 179.8 mg59.9%
Sodium 727.8 mg30.3%
Total Carbohydrates 18 g5.9%
Dietary Fiber 0.39 g1.6%
Sugars 2.7 g
Protein 31 g61.1%
Vitamin A 16.6% Vitamin C 17.7%
Calcium 3.6% Iron 9.5%
*Based on a 2000 Calorie diet
Trim fat from ham.
Arrange layers of veal, ham, and eggs in 9-inch pie pan, sprinkling each layer with parsley, salt, pepper, and herbs, mixed together.
Pour consomme over mixture.
Cover with pastry rolled 1/8 inch thick.
Make slits in top crust to let steam escape.
Bake in preheated hot oven (425°F.) for 15 minutes, or until pastry is golden.
Then cover with a double sheet of foil to prevent further browning and reduce heat to moderate (350°F.).
Bake for 1 hour longer.
Wrap in foil or plastic and chill for at least 3 hours.