Chicken Pie Recipe

A fowl is cooked (boiled) with flavoring vegetables until done, and is

then cut up as for fricassee; the pieces are seasoned with salt and

pepper and sprinkled with chopped onions, a few mushroom-buttons and

some chopped parsley. The pieces are now put into a pie-dish, legs

undermost, some thinly-sliced bacon is added and some potatoes

Parisienne (spooned with the special potato spoon). The pie-dish is now

filled two-thirds with chicken veloute (chicken-stock thickened with

flour and egg-yolks), and a pie crust is laid over all, pressed to the

edges of the dish and trimmed off. The crust is slit open (so the steam

can escape), it should be painted with egg-yolk, and be baked for one

and a half hours in a moderate oven.

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