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Chicken Pie a LA Tickletootii

A stuffed chicken pie filled with veal stuffing, sweetbread, ham, and served with a mushroom and oyster gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Chicken and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Chicken Pie a LA Tickletootii

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the chicken

  1. Remove giblets from the chicken.

  2. Place the chicken in a deep dish.

  3. Pour boiling water over the chicken.

  4. Cover the chicken and let it sit for 5 minutes.

  5. Cut the chicken into pieces as you would for serving boiled chicken.

Assemble the pie

  1. Fill the interior of the chicken with veal stuffing.

  2. Place the stuffed chicken in a dish lined with veal or rump steak.

  3. Fill the ends and crevices of the chicken with boiled and browned sweetbread.

  4. Add slices of ham to the ends and crevices.

  5. Cover the chicken with light paste.

  6. Make a hole at the top of the paste.

  7. Pinch the edges of the paste.

  8. Ornament the paste as desired.

  9. Bake the pie in a moderate oven at 350°F (175°C) for 1 hour.

Make the oyster gravy

  1. Brown the mushrooms in butter.

  2. Stew the browned mushrooms with chopped shallot and lemon peel for 20 minutes.

  3. Add oysters to the gravy.

  4. Stir in flour mixed with oyster liquor.

  5. Add minced parsley to the gravy a few minutes before serving.

Serve

  1. Cut the crust of the pie.

  2. Remove the top of the pie.

  3. Pour the gravy over the chicken.

  4. Replace the top of the pie.

  5. Serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Shallot + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Butter + oystertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken
Forms the main body of the pie and provides the meat for the filling.
Veal stuffing
Fills the cavity, adding moisture and savory flavor to the chicken.
Butter
Browns the mushrooms, adding richness and savory browned flavor to the gravy.
Flour
Thickens the oyster liquor into a smooth gravy.
Oysters
Give the gravy its distinctive briny flavor and soft texture.
Light paste
Encloses the filling and forms the crust that holds the pie together.

The step that matters

Stir in flour mixed with oyster liquor. Flour must be mixed smoothly with liquid before it goes into the hot gravy, otherwise it forms lumps. Starch thickens the gravy as it simmers, so stirring keeps the texture even.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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