Raised Chicken Pie

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 (13)

For the pie filling

chicken ↝ Chicken, ground, raw [Poultry Products]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
eschallots chopped very fine
a little pounded mace ↝ Spices, mace, ground [Spices and Herbs]
light forcemeat
more forcemeat

For the ragout (to be added when served)

sweetbreads ↝ Sweetbreads [Liver and organ meats]
cocks combs

Instructions (4)

Cut chicken into pieces, and put them into a stewpan, either blanched or not, with a bit of fresh butter, lemon juice, pepper and salt, parsley, thyme, eschallots chopped very fine, and a little pounded mace.
When the chicken are half done put them on a dish, and when cold raise the crust, put light forcemeat at the bottom, the chicken upon it, and more forcemeat round the top.
Cover, bake gently.
When served up, cut off the lid, and add a ragout of sweetbreads, cocks combs, &c. &c.

Original Text

Raised Chicken Pie.

Cut chicken into pieces, and put them into a stewpan, either blanched or not, with a bit of fresh butter, lemon juice, pepper and salt, parsley, thyme, eschallots chopped very fine, and a little pounded mace. When the chicken are half done put them on a dish, and when cold raise the crust, put light forcemeat at the bottom, the chicken upon it, and more forcemeat round the top. Cover, bake gently, and when served up, cut off the lid, and add a ragout of sweetbreads, cocks combs, &c. &c.

N. B. Rabbits and veal may be done in the same manner; as also pigeons, but they are to be put into the crust whole.

Notes

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