The art of french pastry phần 714
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marinatedaboutsix
poundsofmeatstrips,
enoughtofeedallthirteen
ofus,andbroughtittothe
baker,whowouldwrapthe
meatinpuffpastry,
shapingthepielikealarge
flatlogthatwasaboutten
incheswideandtwofeet
long.Hebakeditinhis
hugebrickoven,andwhen
wecametopickitupit
wouldbefullybakedand
goldenbrown.Thearoma
ofthewarmpuffpastry
andtheporkthathadbeen
marinatedwithparsley,
shallots,andwhitewine
wasabsolutelydelicious,
andmygrandmother’s
pâtéchaudAlsacienwould
bethepiècederésistance
oftheentiremeal.
JACQUY’S
TAKEAWAYS
>>Ifyoudon’tlike
porkyoucan
substituteallveal
orevenchicken
forit.
>>Youcanaddsome
vegetableslike
mushroomsor
carrotstothemeat
mixture.Theymust
becookedfirst,
thenadded.
>>Themeatpieis
bestservedwarm
asamaindishwith
agreensalad.
•APPENDIX•
FLOURISHES:LA
CERISESURLE
GÂTEAU
