Have two young chickens, singe, draw and cut them up into six or eight pieces; lay them in a saucepan containing small blanched onions and a bunch of parsley garnished with bay leaf; moisten with stock (No. 194a), cook slowly and thicken with kneaded butter (No. 579). Fill the bottom of a deep pie dish (Fig. 183) with peeled and pressed halved tomatoes, cover with a layer of lightly parboiled fried bacon cut into three-quarters of an inch pieces; season with salt, mignonette and nutmeg, and range the chicken on top with potato balls five-eighths of an inch in diameter and boiled in salted water, also the small onions. Chop up four ounces of veal and three ounces of fat pork; season with salt, nutmeg and pepper; pound in the mortar and rub through a sieve; to this forcemeat add two tablespoonfuls of cooked fine herbs (No. 385), an ounce of bread-crumbs and one whole egg; roll this on a floured table into three-quarter inch balls and drop them here and there while putting the chicken in the dish.

Moisten the edge of the dish, place on a small band made of puff paste parings half an inch wide and one-eighth of an inch thick; moisten this and cover with a flat of puff paste parings; pinch the edges together, cut away all the surplus from around the edge of the dish, egg over twice and bake in a moderate oven for half or three-quarters of an hour, then serve.

(2371). Chicken Tart Or Pie A La Rigolo 'Tarte De Poulet A La Rigolol)

Cut up a pound and a half young chicken into four pieces, bone these and season with salt and pepper; saute them colorless in butter with fresh mushrooms and a tablespoonful of onion, each chopped up separately; When the whole is fried add a tablespoonful of flour, mix well and moisten with stock (No. 194a); boil, skim and simmer until thoroughly cooked, then add Borne imitation cocks'-combs made of beef's palate and cocks' kidneys, a broiled sliced sausage having the skin removed and the gizzard cooked and cut in quarter-inch squares, seasoning with salt, pepper and chopped parsley. Make a few quenelles with the chopped chicken livers, season well and mix in some bread-crumbs and raw egg-yolk; roll this preparation into balls, three-quarters of an inch in diameter. Fill a deep pie dish (Fig. 183) with the above chicken stew, dropping the balls among it, also some small hard-boiled egg-yolk balls; finish the pie the same as pie a la Manhattan (No. 2370).

(2372). Chicken Tart Or Pie, Australian Style (Tarte De Poulet A L'Australienne)

Singe, draw and cleanse well some young chickens, cut them up into eight pieces: two wings, two thighs, two backs and two breastbones; fry these colorless in butter, moisten with stock (No. 194a), season and cook slowly while covered; remoisten several times, then add some allemande sauce (No. 407); garnish the bottom of a pie dish (Fig. l93) with slices of fried ham, lay the chicken on top, intercalating the pieces with small hard-boiled egg-yolks, chopped-up raw mushrooms and fine herbs; pour the sauce over and cover with a layer of chicken forcemeat (No. 73). Make a flat of puff paste parings, lay it over the top, pinch the edges, egg the surface twice and decorate with puff paste leaves; bake the pie in a hot oven for thirty to forty minutes.