Prepare an Italienne sauce, combined with cooked, sliced mushrooms. Add to this sauce some thin slices of cold fowl remains, and heat without allowing to boil at all.
Dish in a timbale, and sprinkle a little chopped parsley over the preparation.
[1660—CHICKEN PIE]
Cut a fowl into pieces as for a fricassée; season the pieces, and sprinkle them with three finely-chopped onions, one and [525] ]one-half oz. of chopped mushrooms cooked in butter, and a pinch of chopped parsley.
Line the bottom and sides of a pie-dish with thin slices of veal; set the pieces of fowl inside, putting the legs undermost; add five oz. of thin slices of bacon; the yolks of four hard-boiled eggs cut into two; and moisten sufficiently to three-parts cover with chicken consommé. Cover with a layer of puff-paste, which should be sealed down to a strip of paste stuck to the edges of the pie-dish; [gild]; streak; make a slit in the middle of the paste, and bake in a moderate oven for one and one-half hours.
When taking the pie out of the oven, pour a few tablespoonfuls of strong gravy into it.
[1661—CRÊTES ET ROGNONS DE COQ]
In order to prepare cocks’ combs and kidneys, they should be first set to soak in cold water for a few hours.
If they are fresh, they should be put in a saucepan of cold water; the latter should be made lukewarm, and they should then be drained and rubbed in a towel that their skins may be removed. This done, they are trimmed, and kept in fresh water, which ought to be frequently changed until they are quite white.
They may then be cooked in a very light Blanc (No. [167]).