Chicken Pie a la Reine
From La cuisine creole, 1885
Omitting mushrooms and ham makes a less rich pie.
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 29. The excerpt below is the record exactly as published.
HICKEN PIE^ A LA REINE. Cut two chickens up afi for frying, lay some veal eut in small pièces in the bottom of your pie dish, cut up 70 LA CUISINE CREOLE. over the veal a slice of fat ham ; on this place your chick- ens ; place hard-boiled yolks of eggs in among the chick- en. Take half a pint of white sauce, made with butter, flour, and milk or water; pour this over the chickens, season with a cup of chopped mushrooms, some parsley, pepper and sait a good pie can be made if you omit the mushrooms and ham, but not so rich as this recipe) ; now cover your pie with a good paste
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