Chicken Pie—to Be Cut Up

Procure two oblong corrugated pie molds ten inches long, four inches high and four inches wide, buttered with cold butter; stand them on a sheet of buttered paper, and line with pie paste (No. 144). Bone thoroughly four tender chickens of about two and a half pounds each; suppress the fat and thigh sinews, also the minion fillets; season with No. 2 pie spices (No. 168). Put into a vessel some ham, tongue, truffles and fat pork, all cut in three-eighths of an inch squares; season and baste with Madeira wine. Prepare a forcemeat with one pound of finely chopped pork free from sinews, and one pound of fresh fat pork; mix together and chop once more; season. Cover the bottom and sides of the paste with this forcemeat, and fill the pie in alternate layers with chicken forcemeat and the salpicon, finishing the whole with forcemeat; cover with thin slices of fat pork; on top place a bay leaf and a sprig of thyme. Cover with a flat of the same paste, fasten both together, clip off the surplus paste around the edge, form and pinch a crest, and cover the whole with another flat made of puff paste parings (No. 146); egg over and cook in a slack oven for two hours. Should the crust brown too quickly, lay over a double sheet of wetted paper, and when the pie is done remove and let cool partly; fill it up with consistent jelly made from the fragments of chicken, and after the pie is thoroughly cold cut it into slices, and dress in a straight row on a cold dish surrounded by chopped jelly and croutons (No. 2442).