No. 785 Venison Pie .
May also be made from the remains of a haunch in a common pie-dish or silver soufflée-dish; put some thin slices of venison at the bottom of the dish, season with pepper, salt, and little chopped eschalot, then a layer of fat, proceeding alternately till the dish is full, building it up to form a dome and give the pie a good appearance, put in a piece of glaze the size of a walnut, a few spoonfuls of gravy, and four of brown sauce, cover with puff-paste (No. 1132), make a hole in the top, egg over, and bake in a hot oven; when done pour about six spoonfuls of demi-glace (No. 9) into it with a funnel, shake it about a little and serve very hot. Should you require to make a pie with raw venison pass it a few minutes in butter in a sauté-pan upon the stove.