If there is too much drippings left, take some out, stir in the flour, brown a few minutes, then add all the ingredients and cook well, pour it over the steak, serve immediately.
No. 11—COLD GAME PIE.
Made From Deer, Doe, Boar or Rabbit Meat.
A good way to utilize the remnants of game roasts.
Quantity for 6 Persons.
- 2 lbs. fried or roasted game
- ¼ lb. of butter
- Salt
- 1 pinch of pepper
- 2 soaked rolls
- 1 tsp. of grated onion
- ¼ lb. of truffles, sliced
- 4 eggs
- ¼ lb. finely chopped sardines
- 2 soaked rolls
- Some butter for the dish
- ¼ lb. finely grated Parmesan cheese
Preparation: The meat is chopped or ground very fine. The butter is melted—add to it the rolls, chopped sardines (from which the bones have been removed) and onions, one whole egg and 3 yolks of eggs. This mixture is stirred on the stove and left to stew until dry.
After cooling it off, add the chopped meat, salt and pepper. Press the whole through a sieve so there will be no chunks or pieces. Into this mass stir the truffle slices, the beaten whites of eggs, and the Parmesan cheese.
Fill a buttered dish or casserole with this mixture, cover it, set it in a steamer over a kettle of boiling water and boil 1½ hours. After cooling, turn it out on a platter, garnish the platter with prepared lettuce. This makes a fine dish for an evening dinner.
Remarks: This pie may also be served hot; then serve a game gravy or herb gravy with it.