(Recipe #1, page 118)

Pies are baked in special baking pans.

Dough: The dough must be adapted to the filling of the pie. A fricassee of fancy poultry, lamb, or veal requires puff pastry or shortcrust pastry. If the meat in the pie is to be cooked until done, a shortcrust pastry is needed. The latter is also used for hare, venison, wild boar, etc.

Lemons: As is true for other uses, the lemons used in a pie or pâté must be tasted first, since nowadays lemons are often bitter.

Translated by David Green.


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