(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.