1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

314

Proceed exactly as in No. 1. Beefsteak pie; using oysters instead of kidney. If oysters cannot be had, or are not in season, salsify root boiled can be substituted. The grated lemon rind to be mixed with flour. Decorate, bake, glaze, add stock and serve hot or cold.

Pate de Biftek a la Roseberry.

(The Roseberry Beefsteak Pie

No. 3.)

Ingredients

n lbs. 1 Pair, ilb. 2 Tablespoonfuls.

Beefsteak, Throat Sweetbreads, Truflie Forcemeat, Baked and Seasoned Flour,

Cut the steak as in No. I. Beef-

Parboil the sweetbreads.

steak pie Lay a slice of sweetbread and a strip of forcemeat stufling on it roll up; //len dip in the seasoned flour, and lay in the pie- ; pound it well but do not dip in the flour.

Cook

Cover with flaky paste, No. III. (page 306).

dish.

and serve as for No. I.

Pate de Pigeon a L' Editeur.

(The Editor's Pigeon Pie.)

Ingredients

Wood Pigeons, Tame Pigeon, Beefsteak, Hard-boiled Eggs, Raw, „ Forcemeat, Baked Flour, Pepper,

2.

1.

ilb.

2.

1.

1 Dessertspoonful. 1 Teaspoon ful.

Salt,

Bay-leaf,

1.

As required.

Stock,