The Gravy: Stir 1 tablespoonful of butter and 2 of flour, add some of the chicken broth, cook a few minutes till it thickens, add the white wine and stir in the 2 yolks of eggs.
The chickens are carved in nice pieces and placed in a heap in the middle of the platter, the rice around it and the gravy poured over the meat; or leave the chicken whole, place the rice around and serve the gravy separately.
Remarks: The gravy may be prepared without wine.
No. 6—CHICKEN PIE.
Quantity for 6 Persons.
- 2 young chickens or 1 old one
- 3 qts. of water
- Salt
- 1 tbsp. of butter
- 1½ tbsps. of flour
The Paste.
- ½ lb. of butter and lard, more butter than lard or butter only
- ½ lb. of flour, good measure
- 1½ tumblerfuls of water
Preparation: The chickens are dressed, washed and put to boil in the water and salt. Young chicken will be tender in 45 minutes, old chicken in 2 to 3 hours.
The Paste: Butter and lard must be very cold. Cut it into the flour and add the very cold water, mix lightly and roll one-half of it out in ¼ inch thick layer. The paste must be dry; the butter must be visible after rolling. Put this layer into a baking dish, cut up the chickens, put the pieces into the dish, pour in the bouillon so that meat and broth are even. Roll the other half of the paste, make a few cuts into it and cover the pie, trimming off the edge neatly. Bake in the oven 1 hour to a golden yellow color. Leave only enough broth for the gravy. Stir into the broth 1 tablespoonful of butter, 1½ of flour, cook, strain and serve with the pie.