Chicken and Ham Pie, Cold (Paid Froid de Volaille)

Ingredients

• 1 tender chicken
• 2 hard boiled eggs
• 3 oz. ham or bacon
• A pinch of ground mace
• 1 tea-sp. chopped parsley
• A little grated lemon rind and lemon juice
• Some jelly stock
• Rough-puff or flaky pastry

Method

1. 1

   Cut the chicken into neat pieces, season with pepper, salt, and parsley, and mix with ham.

2. 2

   Rinse a pie dish with cold water and decorate the bottom with hard-boiled egg sections and parsley.

3. 3

   Fill with chicken and ham, pressing down.

4. 4

   Pour in half a gill of white stock.

5. 5

   Cover the pie and bake until the chicken is tender.

6. 6

   Pour in stock to fill when ready and let cool.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 540. The excerpt below is the record exactly as published.

Chicken and Ham Pie, Cold (Paid Froid de Volaille) 1 tender chicken. 2 hard boiled eggs. 3 oz. ham or bacon. A pinch of ground mace. 1 tea-sp. chopped parsley. A little grated lemon rind and lemon juice. Pepper and salt. Some jelly stock. Rough-puff or flaky pastry

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