Subject: Veal and Ham Pie
From: Unicorn (unicorn@indenial.com)
Date: Thu Oct 31 2002 - 14:41:00 EST
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FOOD FUNNY
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Thanks to our ever alert Last Morsel editor Barbara Forsythe for these
timely food funnies:
Why do vampires need mouthwash?
They have bat breath.
What's a zombie's favourite breakfast cereal?
Rice Creepies.
Why was Dracula not at his desk?
He was on his coffin break.
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TODAY'S RECIPE
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Here's a classic "stick to your ribs" meat pie to warm a cold New
England night:
Veal and Ham Pie
3 Tbs (45 ml) butter
3 Tbs (45 ml) all-purpose flour
1 cup (250 ml) chicken or beef stock
1/2 cup (125 ml) heavy cream
2 Tbs (30 ml) Madeira or sherry
A generous grating of fresh nutmeg
Salt and freshly ground pepper to taste
1 1/2 lbs (675 g) boneless veal shoulder, trimmed
of excess fat and cut into 1-inch (2 cm) cubes
3/4 lb (340 g) cooked ham, cut into 1-inch cubes
1/2 lb (225 g) fresh mushrooms, stemmed and quartered
1/2 medium onion, finely chopped
1/4 cup (60 ml) finely chopped fresh parsley
Pastry dough for a 9-inch (23 cm) pie crust
1 egg yolk, beaten
Heat the butter in a saucepan over moderate heat and cook the flour,
stirring frequently, for 2 to 3 minutes. Stir in the stock, cream,
optional Madeira, nutmeg, salt, and pepper. Bring to a boil, stirring
frequently, and remove from the heat. Stir in the veal, ham,
mushrooms, onion, and parsley. Pour into an 8- to 9-inch (20 - 23 cm)
pie plate and top with the pastry, crimping the edges around the
plate. Brush with beaten egg yolk and cut a vent in the top of the
crust. Bake in a preheated 400F (200C) oven for 15 minutes. Reduce
the temperature to 350F (180C) and bake 60 to 75 minutes, until crust
is golden brown. Serve directly from the baking dish. Serves 4 to 6.
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