Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
Rich Pastry for 2-crust pie
1/2 cup bread crumbs, saked in little milk
1 cp chopped cooked ham
1 cp chopped cooked veal
1 egg, beaten
1 tbsp finely cut parsley
1 tsp grated lemon peel
1 onion, peeled and diced
1/4 cp veal gravy or bouillon
1/2 tsp basil
1/2 tsp salt
1/2 tsp pepper
1 - Prepare rich pastry and divide in half.
2 - Roll out half to fit shallow oval casserole or pate form.
3 - Fit pastry in dish and let edge extend about 1 inch beyond dish.
4 - Trim evenly.
5 - Chill remaining half of pastry.
6 - Start oven at moderate (375 degrees F.).
7 - Drain crumbs.
8 - Combine in mixing bowl with meats and all remaining ingredients except milk.
9 - Mix lightly but evenly with fork.
10 - Pour into pastry-lined dish.
11 - Add a little more gravy or bouillon if mixture seems too dry.
12 - Should be the consistendy of hash.
13 - Roll remaining pastry to fit top and gash in 2 or 3 places decoratively.
14 - Fit cover on dish.
15 - Trim overhang evenly then crimp top and bottom pastry together unti upstanding rim around dish.
16 - Brush top of pastry with milk.
17 - Bake about 40 minutes or until pastry is golden.
18 - Serve hot or cold.
Makes 4 to 6 servings.
Leftover gravy, or mushroom sauce combined with gravy, goes well
with this pie.
We used to take these, cold, on spring picnics in Switzerland when
we went to gather the narcissi. It was almost the only time we ever
saw sliced, uncooked Gruyere cheese (so good with these). It was
rationed to us school girls at 1 1/2 kilos each per week, and used in
almost all our food, it seemed. No wonder we rounded out.