Page:The Jewish Manual.djvu/131

 make the pie a good shape. It is the fashion to lay over the crust, when nearly baked, an icing of the whites of eggs whisked with sugar; the tart or pie is then replaced in the oven.

A VERY FINE SAVOURY PIE. Lay a fine veal cutlet, cut in pieces and seasoned, at the bottom of the dish; lay over it a layer of smoked beef fat, then a layer of fine cold jelly made from gravy-beef and veal, then hard boiled eggs in slices, then chicken or sweetbread, and then again the jelly, and so on till the dish is filled; put no water, and season highly with lemon-juice, essence of mushroom, pepper, salt, and nutmeg; also, if approved, a blade of mace: small cakes of fine forcemeat are an improvement; cover with a fine puff paste, and brush over with egg, and bake.

TARTLETS. Make a very rich light puff paste, and roll it out to half an inch of thickness; it should be cut with fluted paste-cutters, lightly baked, and the centre scooped out afterwards, and the