California Meat Pie
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
1 medium onion, peeled
2 cps cut-up cooked beef, lamb, or veal
10 pitted ripe olives
2 hard-cooked eggs
1 tsp oregano
1/2 tsp salt
1/8 tsp cayenne
1/4 cp undiluted consomme
1 (No.2) can cream-styke corn
2 eggs, well beaten
1 - Grind onion, meat, olives, and hard-cooked eggs together in food chopper.
2 - Start oven at moderate (375 degrees F.).
3 - Grease 9-inch pie plate.
4 - Mix meat combination with oregano, salt, cayenne, and consomme.
5 - Mix corn with beaten eggs and add 1/4 tsp salt and 1/8 tsp pepper.
6 - Use meat mixture to line bottom and sides of prepared pie plate up to rim.
7 - Pat mixture in place.
8 - Pour corn mixture into meat-lined pan.
9 - Bake 45 minutes.
10 - Increase oven heat to moderately hot (400 degrees F.) and bake 15 minutes longer.
11 - Remove pan from oven.
12 - Let cool about 10 minutes.
13 - Cut pie in 6 wedges.
Makes 6 servings.
A perfect one-dish supper, with a refreshing green salad, chunky French bread
and hot coffee wered with a well-filled fruit bowl.