Skip to main content
Main

Raised Pie

A raised pie filled with veal, pork, game fillets, pâté, mushrooms, truffles, and hard‑boiled eggs, topped with a pastry crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
Jump to recipe ↓

Why it works: Mushroom and truffle are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Raised Pie

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the crust

  1. Rub the butter into the flour, add the egg and salt, and mix into a stiff paste with a little water.

  2. Roll it out fairly thin and line a buttered raised pie tin, pressing it well to the mold.

Fill the pie

  1. Chop the veal and pork finely and pass through a mincing machine twice to make a farce.

  2. Make a lining of this farce in the paste.

  3. Fill the center with the fillets of game, pâté de foie gras, mushrooms, truffles, and hard‑boiled eggs.

  4. Cover the top with a layer of farce, then place a covering of paste on top.

Bake and set with jelly

  1. Bake the pie in a moderate oven at 350°F (175°C) for 2 to 3 hours.

  2. Let it cool in the tin, then carefully remove the paste top and fill the mold with well‑flavored liquid meat jelly.

  3. When set, cover the top of the pie with chopped aspic and replace the paste top.

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. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Pork + mushroomtop 8% of all pairs
    Smell alikemoderate
    Cooked together3,875 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

  4. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Pork + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together1,380 recipes

    Shared aroma: 3-ethylphenol (must).

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

What each ingredient does

Flour
Forms the stiff paste that holds the pie's shape and walls.
Butter
Adds richness and tenderness to the crust by coating the flour.
Veal
Forms the minced farce that lines and covers the filling, giving body.
Pork
Adds fat to the minced farce, keeping it moist and well textured.
Pâté de foie gras
Contributes richness and a smooth, buttery texture to the filling.
Meat jelly
Sets into a clear jelly that fills the pie and adds moisture and savoriness.

The step that matters

Let the pie cool fully before adding the jelly. Pouring warm liquid jelly into a pie that is still hot can make it run or cloud, and it will not set firmly. Cooling first lets the jelly gel cleanly when chilled.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More game pie recipes

English 13Christmas 6Forcemeat 4Raised 4Venison and Hare 4French 3 See all 39 →

You might also like

Pork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesMushroom SoupMushroom Soup60 recipesMeat CroquettesMeat Croquettes52 recipes