Chicken Pie

Ingredients

• Cut a fowl into pieces as for a fricassée
• three finely-chopped onions
• one and one-half oz. of chopped mushrooms cooked in butter
• a pinch of chopped parsley
• five oz. of thin slices of bacon
• the yolks of four hard-boiled eggs cut into two
• moisten sufficiently to three-parts cover with chicken consommé
• Cover with a layer of puff-paste

Method

1. 1

   Season the pieces of fowl and sprinkle with onions, mushrooms, and parsley.

2. 2

   Line a pie-dish with veal, place fowl inside, add bacon and egg yolks, and moisten with consommé.

3. 3

   Cover with puff-paste, seal, gild, and bake in a moderate oven for one and one-half hours.

4. 4

   Pour gravy into the pie before serving.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 301. The excerpt below is the record exactly as published.

cover with a layer of puff-paste, which should be sealed down to a strip of paste, stuck to the edge of the dish; gild; streak, and bake in a mode- rately warm oven for from twenty-five to thirty minutes. 1654—BALLOTINES ET JAMBONNEAUX These preparations are useful for disposing of any odd legs of fowls, the other paris of which have been already used. The legs are boned and stuffed, and the skin, which should be pur- posely left long if this preparation be contemplated, is then sewn up. The stuffing used varies according to the kind of dish in preparation, but good sausage-meat is most commonly used. Ballotines or Jambonneaux are braised, and they may be accompanied by any garnish suited to fowl. If they be prepared for serving cold, coat them with jelly, or cover them with brown or white chaud-froid sauce, and garnish them according to fancy. BOUDINS ET QUENELLES DE VOLAILLE 1655—BOUDINS DE VOLAILLE A UA RICHELIEU ‘Take the required amount of chicken forcemeat, prepared with panada and cream, and divide it into three-oz. portions. Roll these portions into sausage-form, and open them so as to stuff them with some white chicken-meat, truffle and mushroom salpicon, cohered with reduced Allemande sauce. These quenelles may also be moulded in little, rectangular cases, used in biscuit-making, as follows:—Line the bottom and sides of the moulds, which should be well buttered, with a thickness of one-third inch of forcemeat; garnish the centre with salpicon; cover with forcemeat up to the edges, and smooth with the blade of a small knife dipped in tepid water. 524 GUIDE TO MODERN COOKERY Whichever way they are made, however, the boudins are poached like quenelles, and are afterwards drained on a piece of linen. They are then dipped in beaten egg and rolled in bread- crumbs, and, finally, gently coloured in clarified butter, that their inside may get heated at the same time. Dish them in a circle on a folded napkin, and serve a Péri- gueux Sauce separately. 1656—BOUDINS DE VOLAILLE SOUBISE Prepare the boudins with some forcemeat as above, but replace the salpicon inside by a very reduced and cold truffled Soubise purée. Poach, dip in beaten egg, and roll in bread-crumbs, and colour as before in clarified butter. Serve a clear Soubise separately. 1657—QUENELLES DE VOLAILLE MORLAND Mould some portions of somewhat firm chicken mousseline forcemeat into the shape of oval quenelles, three oz. in weight. Dip them in beaten egg; roll them in finely minced truffle, and press lightly on the latter with the blade of a knife, in order that it may combine with the egg. Poach gently in clarified butter, usder cover, that the force- meat may be well cooked. Dish in a circle, and in the middle pour a mushroom purée. 1658—QUENELLES DE VOLAILLE D’UZES Line the bottom and sides of some oval buttered quenelle moulds with chicken forcemeat prepared with panada and cream. Garnish the middle with a mince of the white of chicken meat cohered with reduced Allemande sauce, and cover with force- meat. Poach the quenelles in good time; drain them on a piece of linen; set them in a circle on a round dish, and coat with Aurore sauce. Garnish the centre of the circle with a fine Julienne of truffles. 1659—CAPILOTADE DE VOLAILLE Prepare an Italienne sauce, combined with cooked, sliced mushrooms. Add to this sauce some thin slices of cold fowl remains, and heat without allowing to boil at all. Dish in a timbale, and sprinkle a little chopped parsley over the preparation. 1660—CHICKEN PIE Cut a fowl into pieces as for a fricassée; season the pieces, and sprinkle them with three finely-chopped onions, one and POULTRY pate one-half oz. of chopped mushrooms cooked in butter, and a pinch of chopped parsley. Line the bottom and sides of a pie-dish with thin slices of veal; set the pieces of fowl inside, putting the legs undermost: add five oz. of thin slices of bacon; the yolks of four hard- boiled eggs cut into two; and moisten sufficiently to three-parts cover with chicken consommé

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