The Art of French Pastry

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