Name: Flat Chicken Pie
Ingredients: forcemeat; bacon; glaze; cullis or green truffle sauce; whole green truffles; puffed pastry

Flat Chicken Pie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Preheat the oven to 400°F (200°C).
Place some forcemeat at the bottom of a pie dish.
Cover with a lid or ornament as desired.
Bake until golden brown.
When serving, remove the lid and the bacon.
Lightly glaze the breast and add cullis or green truffle sauce.
For variations, use pullets, chickens, partridges, or pheasants, adding whole green truffles and pounded truffles with the forcemeat.
Alternatively, cover with puff pastry instead of a raised crust.

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.