Pastry for 1 (10") pie
1 lb. lean leg or shoulder of veal, ground, or use an equal quantity of ground lean pork
1/8 lb. ground lean pork (in addition to the above meat)
Salt & freshly ground pepper
1/8 tsp. grated nutmeg
2 tsp. butter
1 1/2 tbsp. finely chopped shallots
1/3 c. finely chopped onion
3/4 c. finely chopped mushrooms (about 1/8 lb.)
1 whole egg
1 egg yolk
1 c. heavy cream

1. Line a 10" tart tin (preferably a black, fluted edge quiche pan with a removable bottom) with the pastry and chill it.

2. Preheat oven to 375 degrees.

3. Sprinkle the veal and/or pork with salt and pepper to taste and the nutmeg.

4. Heat the butter in a skillet and add to the shallots and onion. Cook, stirring until wilted and add the mushrooms. Cook five minutes, stirring frequently. Add the meat, stirring and breaking up lumps of meat with the side of a large metal spoon. Cook until most of the liquid is given up.

5. Beat the egg and yolk with a fork until well blended and add the cream, salt and pepper to taste. Blend well and add the mixture to the meat. Stir well.

6. Pour the mixture into the prepared pie shell and bake 15 minutes. Reduce the oven heat to 350 degrees. Bake 30 to 35 minutes longer or until the custard is set. Remove from the oven and let stand. Serve lukewarm or at room temperature. Yield: 8 servings.

ALSATIAN PASTRY:

2 1/2 c. flour
1/4 lb. butter
Salt
6 tbsp. well chilled corn oil
6 tbsp. cold milk, approx.

1. Put the flour in a mixing bowl and place it in the freezer. Place the butter in the freezer and let both stand half an hour or longer.

2. Remove the flour and cut the butter into bits adding it to the flour. Add salt to taste. Using the fingers or a pastry blender, cut the butter into the flour until the mixture is like coarse corn meal.

3. Gradually add the oil, stirring with a two pronged fork. When blended, add the milk gradually, working the pastry with the hands until it forms a dough. Knead briefly and gather the dough into a ball. Wrap it in wax paper and chill at least 30 minutes.

4. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll it out into a rectangle measuring about 12"x6".

5. Fold one-third of the dough over toward the center, thus making a three-layer package of dough. Cover and refrigerate about half and hour.

6. Roll out the dough once more on a lightly floured surface, sprinkling the surface with additional flour as necessary. Roll it into another rectangle. Fold the dough into thirds as before, cover and chill. The dough is now ready to be rolled into a circle for fitting into a 10" metal tart tin (preferably a black, fluted edge quiche pan). Yield: Enough pastry for a 10" pie plus a few trimmings.