Patty a la Palmerston-Large, Hot

Prepare a hot pie crust as indicated for hot pie a la Bontoux (No. 2314), but do not fill it. Make a forcemeat with four ounces of chicken chopped up very fine, four ounces of chopped lean veal and a pound of beef kidney suet well skinned and chopped; mix the whole well together and chop once more, seasoning with salt, spices and nutmeg. Pound well in the mortar with two ounces of pate-a-chou panada (No. 121), add to the forcemeat a little at a time, and one whole egg; pound well together until it becomes exceedingly smooth, then moisten with a little water to soften; cover the bottom and sides of the pie with this forcemeat. Have some escalops of sweetbread fried in butter, with chicken livers and bacon cut in quarter-inch squares and blanched, some lean cooked ham cut the same size, and minced veal kidney briskly fried in butter. With this preparation fill up the hot pie and cover with a layer of the above forcemeat and over this place a flat of foundation paste (No. 135), fastening it on the sides; cut away all the surplus paste around, pinch the edges and egg over. Decorate the top with designs cut out of puff paste, egg these twice and bake the pie in a slack oven; when ready to serve raise up the cover and pour in a half-glaze sauce (No. 413) mingled with a little tomato sauce (No. 549).