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Pate De Lievre a l’Anglaise

A savory pie filled with hare, veal, pork, bacon, and liver, topped with puff pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Veal and liver match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 392 recipes. Both carry enoic acid, which smells butter, cheesy. The science ↓

Pate De Lievre a l’Anglaise

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

  1. Preheat the oven to 350°F (175°C).

Assemble the pie

  1. In a large pie dish, layer the hare joints with veal and pork forcemeat, bacon slices, and hare liver.

  2. Season the layers with salt and pepper, then moisten with stock.

  3. Cover the pie with puff pastry crust.

Bake

  1. Bake in the preheated oven until the crust is golden and the filling is cooked through.

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. Veal + livertop 3% of all pairs
    Smell alikestrong
    Cooked together392 recipes

    Shared aroma: enoic acid (butter, cheesy).

  2. Pork + livertop 9% of all pairs
    Smell alikemoderate
    Cooked together1,606 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  3. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Hare
Forms the main meat of the filling, becoming tender and savoury as it cooks through.
Veal forcemeat
Adds a soft, binding texture and moisture that holds the filling together.
Pork forcemeat
Contributes fat and moisture, keeping the filling juicy during baking.
Bacon
Renders fat into the layers, adding savoury flavour and moisture to the meat.
Puff pastry
Forms a flaky, golden crust that browns in the oven and seals the pie.

The step that matters

Moistening with stock. Stock added to the layers supplies the liquid that keeps lean meat from drying out, and the pie should be cooked until the filling is fully cooked through before the pastry is judged done.

“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.

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