Flat Chicken Pie (or Tourte)

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

chicken ↝ Chicken, ground, raw [Poultry Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
a light forcemeat
slices of throat sweetbreads seasoned ↝ Sweetbreads [Liver and organ meats]
stewed mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
truffles
morells ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
a puff paste
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
leaves of paste of the same kind ↝ Guava paste [Jams, syrups, toppings]
a good cullis

Instructions (8)

Cut chicken into pieces, blanch them, and season with pepper and salt.
Put a light forcemeat at the bottom of a deep dish.
Layer some of the chicken, some slices of seasoned throat sweetbreads, stewed mushrooms, truffles and morells upon the forcemeat.
Add the remainder of the chicken on top of the other ingredients.
Cover the pie with a puff paste.
Egg the top and ornament it with leaves of paste of the same kind.
Bake until it is of a nice colour.
When ready to serve, put a good cullis into the pie.

Original Text

Flat Chicken Pie (or Tourte).

Cut chicken into pieces, blanch them, and season with pepper and salt; then[104] put a light forcemeat at the bottom of a deep dish, and upon it some of the chicken, some slices of throat sweetbreads seasoned, some stewed mushrooms, truffles and morells, and upon them the remainder of the chicken. Cover it with a puff paste, then egg and ornament the top with leaves of paste of the same kind, bake it of a nice colour, and when it is to be served up put into it a good cullis.

N. B. The chicken may be passed with sweet herbs, &c. and when cold put into the dish as above. Rabbits also may be done in the same manner.

Notes

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