The art of french pastry phần 714

marinated about six pounds of meat strips, enough to feed all thirteen of us, and brought it to the baker, who would wrap the meat in puff pastry, shaping the pie like a large flat log that was about ten inches wide and two feet long He baked it in his huge brick oven, and when we came to pick it up it would be fully baked and golden brown The aroma of the warm puff pastry and the pork that had been marinated with parsley, shallots, and white wine was absolutely delicious, and my grandmother’s pâté chaud Alsacien would be the pièce de résistance of the entire meal JACQUY’S TAKEAWAYS >> If you don’t like pork you can substitute all veal or even chicken for it >> You can add some vegetables like mushrooms or carrots to the meat mixture They must be cooked first, then added >> The meat pie is best served warm as a main dish with a green salad • APPENDIX • FLOURISHES: LA CERISE SUR LE GÂTEAU ...golden brown The aroma of the warm puff pastry and the pork that had been marinated with parsley, shallots, and white wine was absolutely delicious, and my grandmother’s pâté chaud Alsacien would be the pièce de résistance... be the pièce de résistance of the entire meal JACQUY’S TAKEAWAYS >> If you don’t like pork you can substitute all veal or even chicken for it >> You can add some vegetables like mushrooms or carrots to the meat... >> You can add some vegetables like mushrooms or carrots to the meat mixture They must be cooked first, then added >> The meat pie is best served warm as a main dish with a green salad • APPENDIX