La Cuisine "Hubby" Will Like French Pies

Auckland Star, Volume LXX, Issue 88, 15 April 1939, Page 5 (Supplement)

La Cuisine "Hubby" Will Like French Pies

By- | A French Cfc# \ i

* K FEW homely recipes may not ** come amiss to the housewife who wishes to vary tße menu for her husband and family. The French know how to make good pies with a vengeance, as you, reader, will find for yourself if you follow carefully the recipes i given below: — Normandy Fish Pie % { Butter a pie, difih,.put in layer of j «ooked fish from which the.>kin andH hone have been removed. Next place a f l*yer of sliced tomato, season to; taste. > Continue,, the layers -i until. the dish is ( three-parts full. half ajpint ,« of white sauce and-cover the/ whole: with j | * good layer of p'oiatoes; jwhich have;. , ;i been mashed with a -;'v.; Htttton Pie Remove all skin and fat from scrap* of mutton. Parboil ihalf a pound of; potatoes and chop an onion, and a little 'parsley. Grease patty pans- and line them with nice' puff'paste. Fill' with equal quantities of ,milk and potatoes ; well seasoned. Cover with pastry 5 and •>ake fora fews minutes' in a hot oven, » ■ then stand on a cooler shelf, that the meat may stew nicely.

-.■''■■'. :.. I Savoury Pie \ Take half a pound of sausage meat, € two large' toniatoeß,:'breadcrumbs, sea- t soning, and one teacupfuU of milk. But- * fcer a j»ie dish, put half thesausage meat i in' itf Skin the tomatoes, and break ] them upiwith a fork, adding a little i salt, pepper and mustard and a few ] drops of vinegar,. Put half of this over < the meat, cover' with breadcrumbs and seasoning. Then put in another layer of each. Pour the milk over it, put a few little pieces of margarine on the 1 top, and bake in a moderate oven for , about, an hour. Use three quarters of a pound flaky pastry, three eggs, seasoning, some grated cheese , and chopped parsley. Divide the pastry into two portions, roll out one piece to a round paste and line a sandwich .tin. Break the eggs and pour in whole. Season with pepper and salt, and sprinkle over, some grated cheese and a little chopped parsley.-Roll out the other piece of pastry and coyer the eggs «nd cheese with it, danptng

the egg to make it adhere. Trim and decorate the edge-Brush the pastry with milk, and bake in a hot oven for about fifteen to twenty minutes. Beef and Egg Pie Line a decent sized pie dish with good pastry. Cut up fairly small half pound steak and two ounces kidney, arrange in bottom of dish on pastry. Beat two eggs well with a quarter pint of milk and pepper and salt. Pour over the steak, cover with pastry, sealing up well to prevent eggs coming out. Coal pastry with egg or milk and bake in a moderate oven, for one and a half hours. Leave till cold for eggs to set, then cut into slices. Vegetable Pie Take equal quantities of carrots and turnips, <jne head of celery, two onions, and two ounces of, dripping. _ Cut the vegetables in pieces about one inch long. Place them in a saucepan with the dripping and a small quantity of water. Season with pepper and salt. Stew aently over a slow fire, and when tender, nour into a pie dish. After cooling, cover with paste and bake. This should he eaten hot. Leek Pie One bundle of leeks, one pound salted lean steaky pork, one large and wellbeaten egg, one cupful of fine breadcrumbs. Out pock into st—Tl add

a little in saucepan of boiling water, together with a lot of salt, and boil for twenty minutes, after which strain well* Cut pork into email pieces, add a little pepper and enough water to cover, parboil for twenty minutes, pour stock and pork into a deep pie dish. Add leaks, breadcrumbs and eggs, well mixed, and cover with pastry. Bake in moderate oven for about an hour. Mussel Pie The most appetising way of eating mussels is in a pie. First of all steam them in a little water, next shell the fish and remove their beards and feet, the fleshy part that remains should be boiled for about ten minutes in a little water, in which a little butter is adde-l. Cover bottom of a pie dish with a layer of seasoned 'breadcrumbs, then a layer of mussels, repeat until dish is full, with breadcrumbs on top. Pour on a little of the liquor in which they were boiled to ensure the requisite amount of i moisture. Bake in a slow oven for one and a half hours, and serve with an et>" I sauce. Liver and Bacon Pie Fry some bacon and liver, chop finely and add seasoning. Line greased dish I with cooked rice. Add liver and haoon • and a few drops, of walnut ketchup. • cover with breadcrumbs and a dab «f L butter, and bake. i