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Raised Pie

A raised pie filled with farce, game fillets, foie gras, mushrooms, truffles, and hard‑boiled eggs, topped with pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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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 paste

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

  2. Rub the butter into the flour.

  3. Add the egg and salt.

  4. Mix into a stiff paste with a little water.

  5. Roll out the paste fairly thin.

  6. Line a buttered raised pie tin with the paste.

  7. Press the paste well to the mold.

Fill and bake

  1. Chop the veal and pork very finely.

  2. Pass the chopped meat through a mincing machine twice to make a farce.

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

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

  5. Cover the top with a layer of farce.

  6. Place a covering of paste on top.

  7. Bake the pie for 2 to 3 hours.

Set the jelly and finish

  1. Let the pie cool in the tin.

  2. Carefully remove the paste top.

  3. Fill the mold with well-flavored liquid meat jelly.

  4. Let the jelly set.

  5. Cover the top of the pie with chopped aspic.

  6. 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 paste that holds the pie's shape and encloses the filling.
Butter
Rubbed into the flour to tenderize the paste and add richness.
Veal
Chopped and minced into the farce, giving the lining and layers a fine, binding texture.
Fresh pork
Minced with the veal to form the farce, adding moisture and fat to the filling.
Meat jelly
Fills the mold after baking, setting into a firm, moist gel once cooled.
Hard boiled eggs
Set into the center filling, giving firm texture and visible contrast when sliced.

The step that matters

Baking the pie for 2 to 3 hours. A long, moderate bake lets the thick meat filling cook through to the center without drying the surrounding paste. Checking that the center is fully cooked before cooling matters, because the jelly later needs a sealed, set structure to hold.

“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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