Baked English Chicken Pie
From Gancel's culinary encyclopedia of modern cooking, 1920
This is an English style chicken pie.
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 130. The excerpt below is the record exactly as published.
puff paste cov. w. matignon or divers gar. form chausson shape w. chimney on top, bake, when cooked add stock or sa. — 269 — CANCEL’S CULINARY ENCYCLOPEDIA Chevaliere, Carved legs larded, wings larded w. truf and tongue, fricasse style w. mu. truf. cock’s comb and kidney, dec. ch. quen. around. Chez-Soi, “Home style” carved, sea. in earthen dish, butter, small onions and small pot. baked. Chicken Pie, Fricassee American style (See Ameri- caine). English style, carved raw, sea. add ch. stock or water, same garnishing cov. puff paste, bake two hours. PoLpie same fricasse w. dumplings. Baked English Chicken Pie
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