No. 618 Pâté chaud d’Agneau.
Procure an oval raised-pie mould, about four inches in height, five in breadth, and nine in length; then make the following paste: put two pounds of flour on your pastry slab, make a hole in the middle, put a quarter of a pound of chopped suet and a quarter of a pound of butter in a stewpan, with half a pint of water, let it boil one minute, pour it into the flour, mix with a spoon until cool enough to work with the hands, work it smooth, and when nearly cold roll out a sheet three quarters of an inch in thickness, with which line the mould, pressing the paste equally at all parts; you have cut twelve or more lambs’ cutlets, leave them thick and take away the bones, lay the cutlets in the pie alternately with slices of potatoes about a quarter of an inch in thickness until it is quite full, season highly as you proceed with pepper, salt, chopped onions, and chopped parsley, make a cover with the trimmings of the paste, ornament it to fancy, work up the edges with the fingers, and crimp it nicely with the paste-nippers, let it stand two hours to get dry, egg the top and bake it three hours in a moderate oven; when done cut out the lid, take as much fat from the top as possible, put half a pint of good stock in a stewpan, with a pint of white sauce (No. 7), and a small piece of glaze, reduce till rather thick, add a little sugar, pour in the sauce, take out of the mould, put on the cover and serve very hot; if care be taken in baking the crust will be a bright yellow colour.