Chicken Pie (as made in France)

Ingredients

• a large chicken
• 2 ounces of ham
• 4 ounces of tongue
• 2 ounces of butter
• the yolks of 3 boiled eggs
• onion juice
• 1 cup of stock
• puff paste

Method

1. 1

   Joint and parboil chicken, cut meat from bones.

2. 2

   Make forcemeat with liver, ham, tongue, butter, and egg yolks.

3. 3

   Line a dish with paste, bake until yellow, layer meat and forcemeat, add stock and paste, and bake for 1.5 hours.

4. 4

   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.

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, and over the top a layer of forcemeat, over that lay strips of paste, criss-cross, and bake it ij^ hours in a moderate oven. ROMAN PIE. Clean and cut up a rabbit into joints, boil it until tender in 2 quarts of water with onion, celery, carrot, and herbs. This can be used as soup, when set aside. Cut all the meat off the rabbit into very thin slices, and discard the bones. Have ready 2 ounces of boiled macaroni, 2 ounces of grated cheese, salt, pepper, and }4 pint rich milk, also an onion, chopped fine. Mix the milk with the cheese, seasoning, and the yolk of an egg, and line a dish with the macaroni, fill with the slices of rabbit, and pour the sauce over all, covering with a thin layer of puff paste. Bake it i hour, turn it out, if possible, and serve with a brown or tomato sauce. 124 With a Saucepan over the Sea FIFE PIE. (Scotland.) Cut a plump young rabbit into joints, make a forcemeat of the liver, — or chicken livers, if pre- ferred, — parboiled and minced, bread-crumbs, 2 ounces of bacon, thyme, parsley, lemon peel, nut- meg, pepper, and salt, and yolk of an egg. Form into balls. Arrange the meat in layers, with thin slices of bacon between, and the balls here and there. Pour in one cup of consomme and a spoonful of white wine, cover with pufF paste, and bake lyi hours. Best eaten cold, as the Roman pie is better eaten hot. LARK PIE. (Pithiviers.) This is a celebrated pie, eaten only at this French town, but an excellent imitation can be made in this country, using our own reed birds. Line a dish with puiF paste, bake it 10 minutes to color it, and allow it to rise, cover this with a layer of sausage meat, and fill it with 1 2 fine birds, stuffed with a forcemeat containing truffles, then cover them with another layer of sausage meat, and another of paste. Paint the outside with yolk of egg to give a fine glaze, and bake it ij^ hours. A hole left in the centre must now be filled, pour- ing in a cup of melted aspic jelly, flavored with a little wine, and the pie served cold. "5 With a Saucepan over the Sea TURKEY PIE. (Amiens.) Cut into thin slices the dark meat of a cold roast turkey and half as much beef tongue. To every pound of both, allow i ounce of butter and four truffles, salt and pepper. Make a stock from the bones, gravy, and stuffing, with i pint of water, onion, carrot, and herbs, also a bayleaf ; when this has cooked i hour, reduce it to a cupful. Pour it over the meat and truffles, arranged in a dish, and cover the top with a thin layer of pastry or a thick layer of bread-crumbs. Bake i hour, serve hot or cold. DUCK PIE. (Chartres.) Line a dish with pufF paste, bake it to color it, and then fill it. Mix i pound of sausage meat with onion, parsley, salt, and pepper, chopping the onion fine. Cut into thin slices the meat of 2 fine cooked ducks, — if made of the remains of roast duck less sausage will be needed, — let these slices be left for an hour in a mixture of olive oil, pepper, onion juice, and tarragon vinegar, then drain and arrange in layers in the dish, with the sausage meat between. Cover with a fancy lid of paste, egg it to make it glaze, and bake it ij^ hours. Serve hot or cold. 126 With a Saucepan over the Sea GOOSE PIE. (Strasburg.) Cut the meat from the bones of a roast goose, and put the bones, gravy, and stuffing in a quart of water with herbs and a carrot, celery, and an onion. When it has cooked 2 hours, strain it, and reduce it to a pint. Arrange a layer of boiled and mashed onions in a dish, along the sides and bottom, seasoned to taste, then a layer of meat, and so on, until full. Pour in the sauce, to which is added a spoonful of sherry and }i cup of stewed tomatoes. Put a lid of paste on top, and bake 2 hours. Serve hot. IMITATION PAT]^ DE FOIES GRAS. (France.) The French make an excellent liver pie, cheaper than those of geese livers made in Strasburg. Parboil and drain a fine tender calf's liver, chop it very fine, discarding all tough bits, and adding as much cold boiled beef tongue, free from skin and fat, which must be cut into dice, i dozen mushrooms, also cut up, salt, pepper, parsley, and 2 onions minced and fried in butter. Line a dish with puiF paste, fill with these, after it has been baked ten minutes to color it, and first adding 3 eggs, well beaten. Strips of pie-crust can be laid on top. Bake it one hour. Serve cold. 127 With a Saucepan over the Sea RABBIT PIE. (Saxony.) Clean and cut into joints a fine young rabbit. Chop I pound of fresh pork and ^ pound of veal suet, with a laurel leaf (bayleaf), an onion, thyme, parsley, pepper, salt, and 2 cloves. Line a dish with this forcemeat, lay the rabbit on top, in alternate layers, adding 3 hard-boiled eggs, sliced, 6 mushrooms, and 6 oysters, finally i glass of cider or white wine. Let there be a layer of forcemeat, covered with bread-crumbs, on top of all, cover closely ^ hour, then let it brown while baking. Serve hot or cold. CHICKEN PIE (as made in England). Cut into dice 2 ounces ham, 4 mushrooms, and 4 truffles, add 2 ounces butter mixed with i ounce of flour and ^ pint of white stock and a spoonful of rum or brandy. Add, after stirring on the fire for 10 minutes, 2 cups of chopped cold chicken, — not cut too fine, — 8 gherkins, cut in slices, some parsley, seasoning, and 3 anchovies, chopped and boned. Line a dish with paste, bake it until yel- low, fill with this, with paste on top. Bake it an hour, and serve cold. Used for picnics on the Thames, or when shooting. 128 With a Saucepan over the Sea CHICKEN PIE (as made in France). Joint a large chicken, parboil it, using the water for soup, and cut the meat from the bones and skin. Make a forcemeat of the liver, 2 ounces of ham, 4 ounces of tongue, 2 ounces of butter, and the yolks of 3 boiled eggs. Season, add onion juice

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