HAM AND CHICKEN PIE
Trim off the skin of some cold chicken and cut
the meat into small pieces. Mix with an equal quantity of finely chopped
lean ham and a small lot of chopped shallot. Season with salt, pepper
and pounded mace, moisten with a few tablespoonfuls of white stock.
Butter a pie dish, line the edges with puff paste and put in the
mixture, placing puff paste over the top. Trim it around the edges,
moisten and press together, cut a small hole in the top, and bake in a
moderate oven. When cooked, pour a small quantity of hot cream through
the hole in the top of the pie, and serve.
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