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Burgundy Pie

Chop fine the breasts and wings of two chickens, add 1 cup of bread-crumbs, or full half a pint, 1/2 cup of melted butter, salt, pepper, and the beaten yolks of 3 eggs. Add 2 chicken livers and 2 gizzards and the hearts, boiled 1 hour in 1 cup of stock and cut up, also the stock. Then add 2 tablespoonfuls of chopped ham and as much chopped mushrooms. Stir all, and cook together for 10 minutes. Line a mould with puff paste, fill with this, and cover with paste. Bake 1 1/2 hours, pour 1 cup of stock in hole, serve hot or cold.