3336 Pâté Chaud de Poulet à la Challonaise

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Line a Charlotte mould with good short paste and cover this with a thick layer of chicken forcemeat containing chopped raw mushrooms.

Fill with a chicken cut and cooked as a Fricassée and containing 100 g ( oz) each of cockscombs and cocks’ kidneys—this must be cold. Cover with a layer of the same forcemeat and close up the pie with a round of paste sealing it well to the sides; bake in a moderate oven for 1 hour. Turn out on to a suitable dish and serve accompanied with Velouté finished with mushroom essence.