Sep 07 2009
Here is my Cordon Bleu Cookery School Student recipe of 1964; something we rarely make now but, if you have the will, is very delicious. I have brought it up to date at the end!
Despite giving quantities there are no instructions for making the required 8oz of flaky pastry, so buy it ready made! You can improve it by rolling out twice and adding more butter between the layers to make it a bit flakier.
Now here are my 1964 student instructions for the pie: are you ready!
Cut 1 ½ lbs of shoulder or pie veal into pieces 1-1/2 inches square….sorry nothing metric then…. Cut 4oz ham or gammon rasher into thin strips. If gammon is used remove the rind and rust (!?) cut in strips and blanche quickly in boiling water. Arrange meat, ham and 3 quartered hard boiled eggs, a desert spoon of finely chopped onion and the same of parsley, in layers till a pie dish is filled and doming slightly. Pour in enough stock to fill dish three parts full. Cover with pastry. Knock up edges; make a small hole in centre of pie. Decorate with pastry leaves and brush with a little beaten egg containing a pinch of salt.
Put pie to cook at Reg 7/ 425F for approx. 30 mins. Then wrap pie in double sheet of wet greaseproof paper; replace in oven and lower temperature to Reg4/350F. Continue cooking for 1hour or until meat is tender when tested with a thin skewer. Serve hot or cold. If cold add more stock to filling through hole in crust.
It is a delicious pie but maybe these instructions demonstrate why so many of us have lost the will to cook!! Now, without doubt, I would gently cook the veal and gammon filing first. Then assemble the pie with the eggs etc and simply put it in the oven long enough to cook the pastry; none of this wet greaseproof palaver.