Pâté chaud de Poulet à la Châlonnaise (Hot Chicken Pie with Cockscombs and Kidneys)

Ingredients

• fine pastry
• butter
• chicken forcemeat
• raw mushrooms
• 1 chicken
• 100 grammes cockscombs
• 100 grammes cock's kidneys
• Velouté with mushroom essence

Instructions

1. Line a buttered charlotte mould with fine pastry.
2. Line the bottom and sides with a thick layer of chicken forcemeat mixed with chopped raw mushrooms.
3. Prepare a cut-up chicken as a fricassée with 100 grammes of cockscombs and 100 grammes of cock's kidneys, and let it cool completely.
4. Fill the mould with this fricassée.
5. Cover it with a thin layer of forcemeat and close the mould with a well-sealed sheet of pastry.
6. Bake one hour in an oven of good moderate heat.
7. Turn the pie out of the mould on taking it from the oven.
8. Serve a Velouté with mushroom essence separately.