My good pal Pierre just launched his brand-new very first cookbook, named Kitchen Scraps for his blog, and I don’t think I ever did properly congratulate him. I mean, I went to his book launch and ate a lot, something I’m willing to do for only the closest of friends, and even swallowed my very first escargot (sorry Pierre, a slug’s a slug), but I never did publicly pat him on the back. His new book is brilliant – funny, entertaining, well written. Perfect bedtime reading. I love the illustration of the guy with the hairy chest about to be jolted back to life by one of those things they used to use on every episode of Emergency! (with Randolph Mantooth – I can’t honestly believe I remember his name – funny what your brain holds onto and what it jettisons) because he ate a heart attack sandwich. Sorry I can’t tell you what’s on it, you’ll have to get the book. Or check out his blog.
So this is Pierre’s recipe, from his new book. I made it for an article I was working on on the subject of offal. I adapted it a little, baking the pastry right on the pie instead of cutting rounds to bake separately. To be honest, I picked at it a little before leaving to teach a hands-on hors d’oeuvres class at the Cookbook Company tonight, and then left Mike to have his way with it. I came home to about half in the fridge. I imagine W picked out a few chunks of meat and asked for eggs on toast.