Pâté de Poulet (Chicken Pâté in Pastry)

Ingredients

• chickens
• scarlet tongue (langue écarlate)
• truffles
• Farce
• ordinary pastry (pâte ordinaire)
• bards of pork fat
• bay leaf
• puff pastry
• poultry gelée (gelée de volaille)

Instructions

1. Bone 2 medium chickens and lift the fillets.
2. Pass the fillets for an instant through boiling water to stiffen them, then lard them finely with scarlet tongue and truffle.
3. With the rest of the flesh, prepare the Farce according to formula C.
4. Line a round pâté mould with ordinary pastry and line the inside with very thin bards of pork fat.
5. Fill it, alternating layers of forcemeat, larded poultry fillets, slices of scarlet tongue and thick slices of truffle.
6. Place a thin round bard on the last layer of forcemeat and add half a bay leaf.
7. Close the pâté and pinch the crest; finish with pastry leaves or cover with a sheet of puff pastry.
8. Bake in a good moderate oven.
9. When the pâté is cold, pour poultry gelée into it.