Chicken Tart or Pie a la Rigolo

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 some 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).