Author: Marvellina
Print Recipe


  • DOUGH:
  • 3 cups sifted all-purpose flour
  • 1/2 tsp salt
  • 3/4 cup butter
  • 1/3 cup lukewarm milk or water
  • 1 egg yolk
  • 1/4 lb boneless raw veal ground twice
  • 1/4 lb boneless raw pork ground twice
  • 4 strips bacon diced
  • 1 Tbsp butter
  • 1/3 cup chopped onions
  • 2 Tbsp chopped parsley
  • 4 slices stale white bread crusts removed
  • 1 cup milk or beef broth approximately
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp ground nutmeg


  • To make the dough: Sift the flour with the salt. Cut the butter into the four until the particles are the size of small peas. Beat together the milk and egg yolk. Ad to flour. Stir until dough cleans the bowl. Knead lightly on a floured board. Roll out 2/3 of the dough. Roll out thinly enough to cover the bottom and sides of a ell-greased 8-inch layer cake pan. Allow dough to overhang slightly
  • To make filling: Combine the veal, pork and bacon. Heat the butter in a small skillet and cook the onions and parsley until the onions are soft and golden
  • Soak the bread in milk or broth; chop with a fork. Add the onions, parsley, bread, salt, pepper and nutmeg to the meats. Blend thoroughly. The mixture should be the consistency of a thick puree; if necessary, add a little more milk or broth. Pour mixture into pastry-lined pan
  • Roll out the remaining dough to fit the top of the pie. Place dough on top of eat. Overlap the two layers of dough and pinch the edges together. Brush with slightly beaten egg white and milk
  • The pie should be about 1 1/2 to 2 inches thick. Bake in a preheated moderate oven (350 F) for about 50 minutes to 1 hour. Let it stand for about 10 minutes before slicing the pie