Chicken Pie

Ingredients

• 2 young chickens
• 1 tbsp. of butter
• 3 qts. of water
• 1 % tbsps. of flour
• % lb. of butter
• % lb. of lard
• % lb. of flour
• 1% tumblerfuls of water

Method

1. 1

   The chickens are dressed, washed and put to boil in the water and salt.

2. 2

   Young chicken will be tender in 45 minutes, old chicken in 2 to 3 hours.

3. 3

   The Paste: Butter and lard must be very cold.

4. 4

   Cut it into the flour and add the very cold water, mix lightly and roll one-half of it out in 1/4 inch thick layer.

5. 5

   Put this layer into a baking-dish, cut up the chickens, put the pieces into the dish, pour in the bouillon so that meat and broth are even.

6. 6

   Roll the other half of the paste, cover the pie, trimming off the edge neatly.

7. 7

   Bake in the oven 1 hour to a golden yellow color.

8. 8

   Stir into the broth 1 tablespoonful of butter, 1.25 of flour, cook, strain and serve with the pie.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 43. The excerpt below is the record exactly as published.

CHICKEN PIE. Quantity for 6 Persons. 2 young chickens or Salt 1 old one 1 tbsp. of butter 3 qts. of water 1 % tbsps. of flour The Paste. % lb. of butter and lard, more % lb. of flour, good measure butter than lard or butter 1% tumblerfuls of water only Preparation: The chickens are dressed, washed and put to boil in the water and salt. Young chicken will be tender in 45 minutes, old chicken in 2 to 3 hours. The Paste: Butter and lard must be very cold. Cut it into the flour and add the very cold water, mix lig^htly and roll one-half of it out in 1/4 inch thick layer. The paste must be dry; the butter must be visible after rolling^. Put this layer into a baking-dish, cut up the chickens, put the pieces into the dish, pour in the bouillon so that meat and broth are even. Roll the other half of the paste, make a few cuts into it and cover the pie, trimming off the edge neatly. Bake in tihe oven 1 hour to a golden yellow color. Leave only enough broth for the gravy. Stir into the broth 1 tablespoonful of butter, II4 of flour, cook, strain and serve with the pie. Cabbage salad and fresh boiled potatoes go nicely with it. No. 7— PUFF-PASTE PATTIES, FILLED WITH CHICKEN RAGOUT. Quantity for 6 Persons. 1 small young chicken Salt 1 Vz qts. of water For the Gravy. 2 tbsps. of butter % cup sweet cream 2 tbsps. of flour Juice of % lemon Chicken broth Salt % wineglassful of white wine 1 pinch of white pepper % pt. can champignons The Paste. % lb. very cold fresh butter 1 tbsp. of strong brandy % lb. flour % of an egg Vi pt. very cold water Preparation: The chicken is prepared well and cooked until tender in li/^ qts. of salt water, then cut up into very small pieces. —95— The Gravy: Melt the butter, stir in the flour, fill up with chickenbroth, add cream' and wine, cook till it thickens, put in the chopped champignons and the meat, season with salt and pepper, fill hot into the ready baked patties. Then bake in moderately hot oven for about 10 minutes and serve im- mediately. Bake the patties according to No. 39, Chapter 3, Veal Sweetbread Patties. No. 8— CHICKEN RAGOUT IN SHELLS OR OTHER SMALL MOLDS. Quantity for 6 Persons. 1% lbs. of cooked chicken % wineglassful of white wine 2 tbsps. of butter Juice of % lemon 2 tbsps. of flour Salt Some bouillon 1 pinch of pepper Vz cup. of sweet cream Preparation: The chicken meat is cut up into small pieces. Butter is melted and flour stirred in, broth, cream and white wine added, seasoned with salt, pepper and lemon juice, cooked and filled into the shells or other small molds. Sprinkle with bread crumbs, place pieces of butter on top and bake in oven to a nice brown color. Rem^arks: This ragout may be improved with i,^ pt. of finely chopped champignons and 4 truffles also chopped fine. This chicken ragout in shells makes an excellent side-dish. No. 9— CHICKEN CROQUETTES. The preparation and ingredients are the same as in No. 31, Veal Croquettes, or No. 30, Veal Sweetbread Croquettes. See Chapter 3. No. lO-FINE CHICKEN FRICASSEE. Quantity for 6 — 8 Persons. 2 young chickens Salt % lb. of butter For the Gravy : 2% — 3 tbsps. of flour % cup champignon juice % pt. sweet or sour cream 1 wineglassful of Madeira or Bouillon or water white wine % pt. champignons Salt 6 sliced truffles 1 pinch of white pepper Some lemon juice Preparation: The chickens are dressed and washed, fried light brown in 1/4 lb. of butter, and, when well done, carved. —96— For the gravy, stir into the drippings the flour, water or bouillon, cream, wine, champignons, juice and cook well. The gravy ought to be quite thick and light yellow, strain and sea- son it with lemon juice, salt, if necessary, some pepper, and put in the whole champignons and the sliced truffles. The chicken should be so carved that the meat will not fall from> the bones and should be kept very hot. Put the meat on a platter and pour the gravy over it. Garnish the rim with puff-paste scallops and small meat dumplings. The dumplings are made by chopping the chicken liver, heart and gizzard, mixing il^well with ^ soaked roll, salt, pepper, 1 egg, y^ teaspoonful of lemon juice. Fry tihe mixture in 1 tablespoonful of butter ; when cool, form small dumplings and fry them a light brown in very little butter. This is a very fine dish. No. 11— VIENNA BAKED CHICKEN. Quantity for 6 Persons. 3 young, fresh chickens 2 '^k cups of bread crumbs Salt 3 lbs. of lard

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