The above name was given by the old classical kitchen to a chicken which was stuffed with either truffles, foie gras, morels etc. or even not stuffed then trussed with the lower part of the legs turned back; it was then coloured in butter, covered with a Matignon, then with some caul and finally with Pie Paste. This covering of paste was sealed well together, brushed with egg-wash and a hole made for the steam to escape; it was then cooked in the oven.
When this dish is prepared nowadays the covering of Matignon and caul is omitted. The well-coloured chicken is placed in a Terrine just large enough to hold it; a piece of fresh butter is added and the dish is covered with paste. It is then cooked in the oven so that the chicken and pastry are cooked and coloured at the same time.
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