You are here

Classic Cold Veal And Ham Pie

admin's picture
Ingredients
  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
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Rosemary 1⁄4 Teaspoon
  Marjoram 1⁄4 Teaspoon
  Thyme 1⁄4 Teaspoon
  Canned consomme 1⁄2 Cup (8 tbs) (Undiluted)
  9 inch pastry crust 1 (Unbaked)
Directions

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.
Cool.
Wrap in foil or plastic and chill for at least 3 hours.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Dish: 
Pie
Ingredient: 
Meat
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
75 Minutes
Ready In: 
90 Minutes
Servings: 
6

Rate It

Your rating: None
4.208335
Average: 4.2 (18 votes)