French Pie
From American analyst (1885).
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A historical recipe
American analyst (1885).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Chop very fine any left-over cold meat, season it highly, moisten it well with gravy, and beat thoroughly ;
- put it in a deep pie-plate, heap mashed potatoes over it, put little bits of butter over the top, and brown in the oven.
- ® CHEESE ToOAsTt.—Toast very brown and crisp some thin slices of bread;
- grate and slice some cheese and put in the oven in a buttered baking-dish ;
- watch carefully, and when it begins to dissolve stir some butter and a dash of cayenne pepper into it;
- pour it on the toast and serve at once.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Grater
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Wooden spoon