A Chicken Pie

Ingredients

• 2 chickens, cut into pieces
• pepper, to taste
• coarse sea salt, to taste
• a little beaten mace
• ½ pound veal, finely ground
• ½ pound suet, finely ground
• crumbs of bread, as needed
• 1 anchovy, chopped with its liquid
• a little lemon peel, finely chopped
• a very little thyme
• 1 egg yolk
• ½ ounce truffles, chopped
• ½ ounce morels, chopped
• 2-3 artichoke bottoms, cut into pieces
• a few cockscombs, cooked and chopped
• 1 palate, boiled tender and chopped
• ½ pint water

Directions

1. Make a puff pastry crust.

2. Season the chicken pieces with pepper, salt, and beaten mace.

3. Prepare a force-meat by mixing veal, suet, bread crumbs, pepper, salt, anchovy, lemon peel, thyme, and egg yolk.

4. Form some of the mixture into about 12 balls and place the rest around the dish.

5. Lay one chicken over the bottom of the dish.

6. Cut sweetbreads into 5-6 pieces and lay them over the chicken.

7. Season with pepper and salt, then sprinkle with truffles, morels, artichoke pieces, cockscombs, and palate.

8. Top with the remaining chicken pieces and add ½ pint of water.

9. Cover the pie and bake until well done.

10. Once out of the oven, fill with gravy, cover with the crust, and serve.