Updated Thursday, August 16th, 2007
Yield: Serves 6-8
Season the sauce with herbs as available, fresh or dried parsley or chervil, marjoram or thyme, chives or green onions. Taste the sauce. If you wish, add more salt or herbs, or a dash of Kitchen Bouquet to taste. Pour it over the meat and vegetables. Make a pie crust. Fold it, slash it in several places to let steam escape, put it over the pie and flute the edges. Glaze the crust if you wish by brushing egg yolk over the surface and ornament it with pastry cut-outs. Put the pie in a 350 degrees F oven 50 or 60 minutes before you are ready to eat it.
In this issue: Summer Off the Beaten Path
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