Chicken Tart or Pie a la Manhattan

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.