A Savoury Pie for Persons of Delicate Digestion
Origin: London, England
Source: Anonymous, 1846
Ingredients
- fowl
- sweetbread
- meat
- jelly
- egg yolks
- lemon-juice
- white pepper
- salt
- 0.5 pound rice
- 1–2 egg yolks
- weak broth
Instructions
- Simmer the cut fowl and sweetbread in weak broth until half done; set aside to cool slightly.
- Layer the partially cooked fowl and sweetbread in a pie dish alternately with meat, jelly, and the yolks of hard-boiled eggs (discard the whites). Season the layers with lemon-juice, white pepper, and salt.
- Prepare the rice topping: boil half a pound of rice in sufficient water to allow it to swell fully. When tender, beat it to a thick paste with the yolk of one or two eggs and season with a little salt. Spread this paste thickly over the pie.
- Bake the pie in a gentle oven. If the rice does not brown sufficiently, finish the top with a salamander.