3783 Pâté de Poulet

Name: Pâté de Poulet
Cuisine: France
Ingredients: chicken aspic jelly; eggwash; puff paste; forcemeat; leaves; bayleaf; pork fat; paste; pie; chickens; breasts; lard; boiling water; salt; truffle; ox tongue; chicken

Chicken Pie

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Bone out 2 medium-sized chickens; remove the breasts and stiffen them by dipping in boiling water for a moment then finely lar