Classic Cold Veal And Ham Pie
|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)|
Pound veal slices as thin as possible.
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.