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French Raised Pie

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and veal are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 9,381 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

French Raised Pie

Ingredients

Directions

  1. Grease the inside of the larger pie tin and the outside of the smaller pie tin with butter.

  2. Line the larger tin with pie crust, then place the smaller tin inside it.

  3. Cover the smaller tin with a top crust, decorating it as desired.

  4. Bake until golden, then carefully lift out the smaller tin by its rim, bringing the top crust with it.

  5. Fill the larger crust with the prepared fricassee, then fit the lid on top.

  6. If serving hot, return the pie to the oven for a few minutes before carefully removing it from the tin.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + vealtop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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