Chicken Pie

Ingredients

• a yonng chicken of 2Vt pounds
• 1 even tablespoonf ul salt
• Vs even teaspoonf ul pepper
• 2 onions
• a bouquet
• 1 pound flour
• Vt teaspoonf ul salt
• the yolks of 3 eggs
• 7s pound butter
• 1 gill of water
• 2 ounces butter

Method

1. 1

   Cut chicken into 10 pieces, cover with boiling water, add salt, pepper, onions, and bouquet; boil until tender.

2. 2

   Sift flour, add salt, make a paste with egg yolks, butter, and water; let rest.

3. 3

   Remove chicken from broth, strain broth.

4. 4

   Make a sauce with butter and flour, add broth and cream.

5. 5

   Combine chicken with sauce, place in pie dish lined with paste, cover with paste, bake until done, serve with gravy.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 256. The excerpt below is the record exactly as published.

Chieken Pie. — Select a yonng chicken of 2Vt pounds ; singe, draw, and wash it in cold water ; cut it into 10 pieces, place in saucepan and cover with boiling water ; add 1 even tablespoonf ul salt, Vs even teaspoonf ul pepper, 2 onions, and a bouquet ; cover and boil till tender. In the meantime sift 1 pound flour in a bowl ; add Vt teaspoonf ul salt ; make a hollow in the center, put in the yolks of 3 eggs, 7s pound butter, and 1 gill of water ; work this with the hands into a firm paste ; lay it on a plate, and let it rest for 1 hour on ice or in a cool place. When the chicken is done take it from the broth, remove the large bones, and set it in a cool place ; strain the broth. Melt 2 ounces butter

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