1660—Chicken Pie

Cut a fowl into pieces as for a fricassée; season the pieces, and sprinkle them with three finely-chopped onions, one and one-half oz. of chopped mushrooms cooked in butter, and a pinch of chopped parsley.

Line the bottom and sides of a pie-dish with thin slices of veal; set the pieces of fowl inside, putting the legs undermost; add five oz. of thin slices of bacon; the yolks of four hard-boiled eggs cut into two; and moisten sufficiently to three-parts cover with chicken consommé. Cover with a layer of puff-paste, which should be sealed down to a strip of paste stuck to the edges of the pie-dish; gild; streak; make a slit in the middle of the paste, and bake in a moderate oven for one and one-half hours.

When taking the pie out of the oven, pour a few tablespoonfuls of strong gravy into it.