Chicken Pie

Ingredients

• two chickens
• half a pound of cushion of veal
• half a pound of lean bacon
• two hard-boiled eggs
• good stock
• half a gill of mushroom ketchup
• cover the lot in the usual way with puff paste

Method

1. 1

   Draw, singe, and cut the chickens into small joints.

2. 2

   Layer veal and bacon in a pie-dish, season, and add chicken and yolks of eggs.

3. 3

   Repeat layers and season again.

4. 4

   Moisten with stock and mushroom ketchup, cover with puff paste, and bake for about an hour and a half.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 151. The excerpt below is the record exactly as published.

CHICKEN PIE. Di-aw, singe, and cut two chickens into small joints; trim these nicely and put the backs aside, to be used for soup or essence of chicken. Out half a pound of cushion of veal into small scollops, flatten these slightly with the cutlet bat ; cut also half a pound of lean bacon into thin slices ; cover the bottom of a pie-dish alternately with veal and bacon ; season with salt, pepper, and a little chopped parsley ; lay on these the half of the pieces of chicken with the yolks of two hard-boiled eggs cut in two and seasoned with salt, pepper, and chopped parsley ; add another layer of veal and bacon ; repeat the seasoning ; lay on these, in a similar order, the remainder of the chicken ; season again and finish with a few slices of bacon, properly trimmed and laid on the top. Moisten two-thirds full with good stock and half a gill of mushix)om ketchup ; cover the lot in the usual way with puff paste

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