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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place meat onion, celery, garlic and salt and pepper in sauce pan, cook until meat is granular. | 2. Put into dutch oven and fill pot until liquid covers the meat. If not enough consomme then add water. | 3. Cook for 1 hour. | 4. When done (mixture should still be "wet"). Remove from heat and mix in: | 5. ½ to ¾ tsp cinnamon. | 6. ¼ tsp clove. | 7. Pinch of savory. | 8. Fill 3 bottom pie shells (quite full) and wet edges with egg/water combination. | 9. Put top crust on all 3 bottoms and using a fork, press down edges to seal. | 10. Slice top a few times to allow steam to escape. | 11. Bake at 350°F for 45 minutes or until deep golden. | 12. *You can add sprinkles of flour to meat mixture to thicken. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pie crust	3			-	-	-	-
pork veal	2	lbs	ground ground lean	2730.6293	26.761999999999997	127.2782	234.68900000000002
beef	2		ground lean	1060.8024	0.0	209.1685	24.3894
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
garlic clove	1		chopped	-	-	-	-
salt	1	dash		-	-	-	-
pepper	1	dash		0.251	0.064	0.0104	0.0033
consomme	1	can		34.1	0.992	7.812	0.0
cinnamon	1/2 - 3/4	teaspoon		-	-	-	-
clove	1/4	teaspoon		1.4385	0.344	0.0313	0.0682
savory	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.