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Classic
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page 49
inch thick, put in part of the chicken, season with salt, pepper and butter, lay
on a few thin strips or squares of dough, add the rest of the chicken and season
as before; five or six fresh, eggs beaten, or a few new potatoes in their
season, may be also added; Take the liquor in which the chicken was boiled, with
butter, salt and pepper, add part of it to the pie, and cover with the crust
rolled a quarter inch thick, with a hole in the center the size of a tea-cup.
Keep adding the broth as needed, and plentiful, as there cannot be too much of
the gravy. Bake about an hour in a moderate oven. If the flavor of celery is
liked, a few inside layers or slices of the bottom of the stalk may be put in
with the strips of dough. In that case, garnish the top of the pie with small,
bright celery leaves, neatly arranged in a circle.
Goose a la daube.
When the goose is cleaned, break the wings, the neck and the upper part of the
legs; put all of the fowl (heart, liver, etc.) in fresh water to remain for six
hours; also in the same
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Classic
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