3335 Pâté de Poulet à l’Anglaise

Chicken Pie, English style

Method

Cut a chicken as for sauté; season the pieces and sprinkle them with 30 g (1 oz) finely chopped shallot, 60 g (2 oz) finely chopped onion, 50 g (2 oz) sliced mushrooms lightly cooked in butter and a pinch of chopped parsley.

Line a pie dish with thin slices of veal and fill with the prepared chicken, placing the leg pieces at the bottom. Add 150 g (5 oz) thin streaky bacon rashers, 4 hard-boiled yolks of egg cut in half and moisten three-quarters of the way up the dish with Chicken Bouillon.

Stick a band of puff paste around the rim of the dish, moisten and cover the pie with a layer of the same paste sealing it firmly to the band of paste around the edge.

Decorate the edge, brush with eggwash, score a pattern with the point of a knife and make a hole in the centre.

Bake in a moderate oven for 1½ hours. On removing from the oven pour a few spoonfuls of well flavoured gravy into the pie.

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