pulpatoon

From French poulpeton, poupeton (“a sort of ragout”).

pulpatoon (plural pulpatoons)

1. (obsolete) A kind of delicate confectionery or cake, perhaps made from the pulp of fruit.

   (Can we find and add a quotation of Nares to this entry?)

2. (obsolete) A meat pie with the crust made of forcemeat.
   • 1739, E. Smith, The Compleat Housewife: or, Accomplish'd Gentlewoman's Companion, 9th ed., page 59:

     To make a Pulpatoon of Pigeons. Take mushrooms, palates, oysters, sweetbreads, and fry them in butter; then put all these into a strong gravy; give them a heat over the fire, and thicken up with an egg and a bit of butter; then roast six or eight Pigeons, and lay them in a crust of forc'd-meat as follows: Scrape a pound of veal, and two pounds of marrow, and beat it together in a stone mortar, after 'tis shred very fine; then season it with salt, pepper, spice, and put in hardeggs, anchovies, and oysters; beat all together, and make the lid and sides of your Pye of it; first lay a thin crust into your pattipan; then put on your forc'd-meat; then lay an exceeding thin crust over them; then put in your Pigeons and other ingredients, with a little butter on the top. Bake it two hours.