Burgundy Pie

Ingredients

• the breasts and wings of two chickens
• 1 cup of bread-crumbs
• full half a pint of melted butter
• salt
• pepper
• the beaten yolks of 3 eggs
• 2 chicken livers
• 2 gizzards
• 1 cup of stock
• 2 tablespoonfuls of chopped ham
• as much chopped mushrooms

Method

1. 1

   Chop fine the breasts and wings of two chickens, add bread-crumbs, melted butter, salt, pepper, and beaten yolks of 3 eggs.

2. 2

   Add chicken livers, gizzards, and hearts boiled in stock and cut up.

3. 3

   Stir all and cook together for 10 minutes.

4. 4

   Line a mould with puff paste, fill with this mixture, and cover with paste.

5. 5

   Bake for 1.5 hours, pour stock in hole, serve hot or cold.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 43. The excerpt below is the record exactly as published.

BURGUNDY PIE. Chop fine the breasts and wings of two chickens, add I cup of bread-crumbs, or full half a pint, yi cup of melted butter, salt, pepper, and the beaten yolks of 3 eggs. Add 2 chicken livers and 2 gizzards and the hearts, boiled i hour in i cup of stock and cut up, also the stock. Then add 2 tablespoonfuls of chopped ham and as much chopped mushrooms. Stir all, and cook together for lo minutes. Line a mould with puff paste, fill with this, and cover with paste. Bake i^ hours, pour i cup of stock in hole, serve hot or cold. 123 With a Saucepan over the Sea PERIGORD PIE. Clean and bone three large partridges, seasoning well, and stufF them with a rich forcemeat of bread, dried herbs, and parsley, and the livers of the birds, chopped fine, and an equal amount of grated ham. Then pare and chop i pound of truffles, and line a dish with pufF paste. Bake until the crust is yellow, fill with the birds and the truffles, in be- tween, adding a cup of stock

Cook this with the app: pantry check, scaling, and the assistant.