Chicken Pie (Pate de Poulet) a la Parisienne

Ingredients

• Make your pie crust by lining a pie plate with nice puff paste
• fill with Boston beans
• Take a young chicken
• To three cups of the chicken broth
• dissolve three full tablespoons of flour in one cup of the cold chicken broth
• A few mushrooms, if at hand, will improve this pie immensely.

Method

1. 1

   Make your pie crust by lining a pie plate with nice puff paste; put a buttered paper on the bottom; fill with Boston beans; roll puff paste thin; put a cover on top of the pastry; clip it evenly all around, then egg around; twist a strip of pastry in corkscrew style and fasten it on top of the egg; put a rosette of the pastry in the centre; put in oven and bake until well done and golden brown.

2. 2

   When done, remove the cover — carefully — so as not to let it break; put on a plate and put into oven to dry.

3. 3

   Then remove the beans carefully, lift the pie crust onto a platter, and when ready to fill, heat the crust and cover.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 276. The excerpt below is the record exactly as published.

Chicken Pie ( Pate de Poulet ) a la Parisienne Make your pie crust by lining a pie plate with nice puff paste; put a buttered paper on the bottom; hll with Boston beans; roll puff paste thin; put a cover on top of the pastry; clip it evenly all around, then egg around; twist a strip of pastry in corkscrew style and fasten it on top of the egg; put a rosette of the pastry in the centre; put in oven and bake until well done and golden brown. When done, remove the cover — carefully — so as not to let it break; put on a plate and put into oven to dry. Then remove the beans carefully, lift the pie crust onto a platter, and when ready to fill, heat the crust and cover. Filling. Take a young chicken; joint or cut in small pieces — second joints in two, legs in two, and breast in several pieces. Prepare small marbles of carrots and small onions, put in hot water on stove with pepper and salt; let simmer slowly until well done. Remove the chicken carefully to another pan, strain and skim the fat from the chicken broth, flavor with sherry, color with kitchen bouquet (and some beef extract if at hand). To three cups of the chicken broth dissolve three full tablespoons of flour in one cup of the cold chicken broth; strain that into the hot chicken broth AMERICAN COOK BOOK and let simmer slowly until nice and thick, then add the chicken to it; let come to a boil; skim again. A few mushrooms, if at hand, will improve this pie immensely.

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