Pate de Poulet

Ingredients

• a raised-pie mould
• a fowl weighing about four or five Ibs.
• a glass of brandy
• five medium-sized peeled truffles
• one raw egg
• salt, pepper, and nutmeg

Method

1. 1

   Line a pie mould with paste.

2. 2

   Marinate fowl suprémes in brandy and seasonings.

3. 3

   Prepare forcemeat with fowl, pork, veal, and fat.

4. 4

   Layer forcemeat, bacon, tongue, and truffles in the pie.

5. 5

   Seal and bake for 1.25 hours.

6. 6

   Fill with chicken jelly and cool for 24 hours before serving.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 312. The excerpt below is the record exactly as published.

PATE DE POULET Line a raised-pie mould with patty paste (No. 2359), taking care to leave a fine crest. ; Bone a fowl weighing about four or five Ibs. Set the suprémes (each cut into three collops) to marinade in a glass 542 GUIDE TO MODERN COOKERY of brandy, salt, pepper, nutmeg, and five medium-sized peeled truffles, each cut into four or five thick slices. With what remains of the fowl’s meat, as much lean pork and veal (mixed in equal quantities) and twice as much fresh, pork fat (i.e., a quantity equal in weight to all the other meats put together), prepare a very smooth forcemeat ; chopping the whole first, then pounding it and rubbing it through a sieve. Add to this forcemeat a little truffle essence; the marinade of the fillets; one raw egg, and the necessary sea- soning, to wit: salt, pepper, and nutmeg

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