3783 Pâté de Poulet

Chicken Pie

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Bone out 2 medium-sized chickens; remove the breasts and stiffen them by dipping in boiling water for a moment then finely lard them with very thin pieces of salt ox tongue and truffle. Use the remainder of the chicken flesh to make a forcemeat in accordance with recipe.

Line a round pie mould with ordinary short paste then cover this with thin slices of salt pork fat. Fill with alternate layers of the forcemeat, the larded breasts, slices of salt ox tongue and thick slices of truffle and finish with a layer of forcemeat.

Cover with a round of salt pork fat, add half a bayleaf then close it up with a round of the same paste. Pinch the edges to seal and decorate with leaves of short paste or cover with a thin layer of puff paste. Brush with eggwash and bake in a fairly hot oven.

When the pie is cold, fill it with Chicken Aspic Jelly.