3338 Pâté Chaud de Poulet Vallauris

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Cut 2 medium-sized chickens into portions and colour on all sides in olive oil; add 50 g (2 oz) chopped onion, dl (5 fl oz or ⅝ U.S. cup) white wine, ½ dl (2 fl oz or ¼ U.S. cup) brandy and a pinch of powdered thyme and bayleaf. Reduce almost completely then add 5 dl (18 fl oz or U.S. cups) veal gravy; simmer for 5 minutes and add 48 stoned black olives.

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.