No. 622. Pâté chaud de Volaille.
Line a mould with paste as before, then cut up two chickens into neat pieces, taking off the wings with good fillets, leaving sufficient on the breast, which divide in two pieces, bone the legs, and divide the backs into two, put a quarter of a pound of butter in a stewpan, when it melts add your pieces of chicken, season with a little pepper, salt, and chopped eschalots, add two bay-leaves and place the stewpan twenty minutes over a very slow fire, then pour off the butter and add a pint of white sauce (No. 7), stew ten minutes and pour them on a dish till cold, fill up the pie, placing the pieces of the back at the bottom, then the legs, then breast, finishing at the tops with the wings, have also twenty pieces of cooked ham about the size of five-shilling-pieces, which intersperse with the chicken, put a cover on and bake one hour and a half in a very warm oven, when done cut off the cover and take off as much of the fat as possible, put a pint of white sauce (No. 7) in a stewpan, with four spoonfuls of white stock, when it boils add about forty heads of mushrooms and half a teaspoonful of sugar, boil ten minutes, finish with a liaison of two yolks of eggs mixed with a gill of cream, pour the sauce into the pie, put on the cover and serve.
No. 623. Pâté chaud de Pigeonneaux.
Line a mould with paste as before, then take six young pigeons trussed with their legs inside, cut each pigeon in halves lengthwise, pass them in butter the same as the chickens, proceeding in the same manner, but using brown instead of white sauce, put them on a dish to cool, have the yolks of eight hard-boiled eggs (which cut in halves), and twelve slices of boiled streaky bacon, lay a slice of bacon and half a pigeon alternately in the pie, interspersing the hard-boiled yolks here and there, when filled cover and bake two hours in a moderate oven, when done take off the cover and as much fat as possible, then put a pint of brown sauce (No. 1) in a stewpan, with half a pint of good stock and an ounce of glaze, reduce to two thirds, pour into the pie which cover and serve as before.
Pâtés chauds may be made of all kinds of birds as pheasants, grouse, partridges, woodcocks, snipes, or larks, by following either of the two last recipes, but they are usually served as entrées, where I intend placing them.
No. 624. Pâté chaud de Lapereau.
Line a mould with paste as before, then procure two or three young rabbits, according to the size, which cut into neat pieces, and place in a stewpan of boiling water for one minute, take them out, pass in butter, and proceed precisely as for pâté chaud de volaille (No. 622).
No. 625. Vol-au-vent.
Vol-au-vents are usually served for entrées, but by cutting one larger and of an oval shape they may be served for flancs with any of the garnitures as directed in the entrées.