Cut 2 medium-sized chickens into portions and colour on all sides in olive oil; add
Take an oval or round Vallauris earthenware dish and line it with very thin slices of veal, place inside the pieces of chicken, pour in the sauce and garnish, then cover with more very thin slices of veal seasoned with salt and pepper. Close up the pie with a layer of Pie Paste sealing it well to the edges of the dish.
Cook in a moderate oven for approximately one hour. This pie may be served hot or cold as required.
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