Veal and Ham Pie Recipe
Ingredients
| 1 1/2 lb fillet of veal | ||
| Cooked ham | 1/2 Pound | |
| Chopped parsley | 2 Tablespoon | |
| Thyme | 1/4 Teaspoon | |
| Marjoram | 1/4 Teaspoon | |
| 1/2 teaspoon grated lemon rind | ||
| Salt | 1 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Eggs | 3 , boiled | |
| 1/2 cup consomme | ||
| Pastry for a 9 inch one-crust pie | ||
| Egg | 1 | |
Directions
GETTING READY
1. Preheat the oven by setting it to 325° F
MAKING
2. Cube the ham and veal after trimming away the extra fat.
3. Take a bowl and mix all the herbs along with salt and pepper.
4. Take a deep pie plate sized 8 inches and arrange the ham, veal, favorings, herbs and egg slices alternately within it.
5. Add the consommé to it.
6. Moisten the pie plate edges before pressing down the pastry edges in it.
7. Decorate according to choice.
8. Create a hole in the middle and decorate with the pastry trimming leaves.
9. Brush lightly with beaten egg.
10. Place it in a pre heated oven and bake for 1 to 1 ¼ hours.
11. Refrigerate for 3-4 hours or leave undisturbed for the night.
SERVING
12. Serve hot or cold.
1. Preheat the oven by setting it to 325° F
MAKING
2. Cube the ham and veal after trimming away the extra fat.
3. Take a bowl and mix all the herbs along with salt and pepper.
4. Take a deep pie plate sized 8 inches and arrange the ham, veal, favorings, herbs and egg slices alternately within it.
5. Add the consommé to it.
6. Moisten the pie plate edges before pressing down the pastry edges in it.
7. Decorate according to choice.
8. Create a hole in the middle and decorate with the pastry trimming leaves.
9. Brush lightly with beaten egg.
10. Place it in a pre heated oven and bake for 1 to 1 ¼ hours.
11. Refrigerate for 3-4 hours or leave undisturbed for the night.
SERVING
12. Serve hot or cold.
Chef
