Chicken Tart or Pie, Australian Style

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. 193) 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.