Chicken Pie a la Christine

Ingredients

• two chickens
• quarter of a pound of salt pork
• an onion
• a little celery
• some salt
• a pinch of pepper
• a very little nutmeg
• several branches of parsley
• two bay-leaves
• two branches of thyme
• three cloves
• a clove of garlic
• two tablespoonfuls of flour
• half a glass of water
• some beaten egg

Method

1. 1

   Clean and cut the chickens into pieces.

2. 2

   Put them in a saucepan with salt pork, onion, celery, salt, pepper, nutmeg, parsley, bay leaves, thyme, cloves, and garlic.

3. 3

   Boil for an hour, skimming off grease.

4. 4

   Add flour mixed with water, boil for 10 minutes.

5. 5

   Line a dish with paste, add chicken mixture, cover with paste, brush with beaten egg, and bake until colored.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 47. The excerpt below is the record exactly as published.

Chicken Pie a la Christine. Clean two chickens, cut them in pieces, and put them in a saucepan with quarter of a pound of salt pork, an ENTREES. 105 onion, and a little celery, all cut in small pieces, some salt, a pinch of pepper, a very little nutmeg, several branches of parsley, inclosing two bay-leaves, two branches of thyme, three cloves, and a clove of gar- lic, all tied together. Boil an hour, and skim off the grease carefully whenever necessary. Add two tablespoonfuls of flour with which you have thor- oughly mixed half a glass of water, boil ten minutes longer, make a paste as for beefsteak pie (Art. 197), line a deep dish with it, in which put your chicken, covering it on top with a round of paste the size of your dish, brush over it some beaten egg

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