(2554). Chicken Pie-To Be Cut Up (Pate De Poulet Pour Decouper)

Procure two oblong corrugated pie molds ten inches long, four inches high and four inches wide, buttered with cold butter; stand them on a sheet of buttered paper, and line with pie paste (No. 144). Bone thoroughly four tender chickens of about two and a half pounds each; suppress the fat and thigh sinews, also the minion fillets; season with No. 2 pie spices (No. 168). Put into a vessel some ham, tongue, truffles and fat pork, all cut in three-eighths of an inch squares; season and baste with Madeira wine. Prepare a forcemeat with one pound of finely chopped pork free from sinews, and one pound of fresh fat pork; mix together and chop once more; season. Cover the bottom and sides of the paste with this forcemeat, and fill the pie in alternate layers with chicken forcemeat and the salpicon, finishing the whole with forcemeat; cover with thin slices of fat pork; on top place a bay leaf and a sprig of thyme. Cover with a flat of the same paste, fasten both together, clip off the surplus paste around the edge, form and pinch a crest, and cover the whole with another flat made of puff paste parings (No. 146); egg over and cook in a slack oven for two hours.

Should the crust brown too quickly, lay over a double sheet of wetted paper, and when the pie is done remove and let cool partly; fill it up with consistent jelly made from the fragments of chicken, and after the pie is thoroughly cold cut it into slices, and dress in a straight row on a cold dish surrounded by chopped jelly and croutons (No. 2442).

(2558). Ham Pie (Pate De Jambon)

Select a fresh, smoked ham, detach the kernel and under kernel; free these meats from their hard parts and cut them into inch and a half squares: if the meat be very salty it will require un-salting either in water or milk for a few hours before cutting up; lard each piece with a bit of truffle, passing it through from one side to the other. Melt half a pound of lard and when hot add to it the squares of ham and fry for a few moments only. Prepare a chopped forcemeat (No. 65); mix in four ounces of chopped truffle parings, pound the whole and add half a pound of lean and finely chopped cooked ham, and half a pound of fat pork cut in small three-sixteenths inch squares; season with red and white pepper, nutmeg and a little salt. Line a cold pie mold with short paste (No. 135), cover the bottom and sides of this with a layer of the prepared hash and fill the center, alternating the squares of ham with another layer of the hash; finish by giving it a dome form on top and cover with bards of fat pork; moisten the inside of the crest with a brush, then add a layer of paste; form this into a pretty crest, pinch the top and sides, egg over twice and range a puff paste (No. 146) cover over the whole, having it only a quarter of an inch thick; egg this twice also, score the entire surface and form a chimney in the center of the paste.

Bake for three hours to three hours and a half. Should the pie brown too quickly cover over with strong, wetted paper. Two hours after removing it from the oven pour sufficient good jelly (No. 103) through the chimney to fill it well.