Pâté de poulet à l'Anglaise (Chicken-Pie)

Ingredients

• 1 chicken
• 3 shallots
• 1 medium onion
• 50 grammes raw mushrooms
• a pinch of chopped parsley
• thin escalopes of veal
• 150 grammes bacon
• 4 hard-boiled egg yolks
• chicken Consommé
• puff pastry
• gilding
• well-flavoured jus
• seasoning

Instructions

1. Cut up a chicken as for fricassée and season the pieces.
2. Sprinkle them with 3 shallots and a medium onion finely chopped, 50 grammes of raw mushrooms chopped and tossed in butter, and a pinch of chopped parsley.
3. Line the bottom and sides of a pie-dish with thin escalopes of veal.
4. Arrange the chicken pieces in it, the leg pieces at the bottom.
5. Add 150 grammes of bacon in thin slices and 4 hard-boiled egg yolks cut in two.
6. Moisten to three-quarters of the height with chicken Consommé.
7. Cover with a sheet of puff pastry, sealed onto a band of pastry stuck to the edges of the dish.
8. Gild and score the pastry and make a slit in it.
9. Bake one and a half hours in a moderate oven.
10. On taking the pie from the oven, introduce a few spoonfuls of well-flavoured jus.