Chicken Pie

Ingredients

• a couple of young fowls
• a couple of sweetbreads
• six eggs
• a small bottle of truffles and mushrooms
• one and a half pound of force-meat

Method

1. 1

   Make a raised pie case.

2. 2

   Cut fowls into pieces, blanch sweetbreads, hard-boil eggs, and cut yolks.

3. 3

   Layer force-meat in the case, add chicken, sweetbreads, truffles, and mushrooms.

4. 4

   Cover with lid and bake for 2-3 hours.

5. 5

   Fill with gravy when done.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 90. The excerpt below is the record exactly as published.

Chicken Pie : Pate de Ponlarde a la Francaise. — Make a ' y raised pie case. Cut up a couple of young fowls into nice pieces, removing the breast and all other large bones. Blanch, and free from skin a couple of sweetbreads ; hard- boil six eggs, and cut up the yolks into quarters ; take a small bottle of truffles and mushrooms and cut them up. Also make one and a half pound of force-meat

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