Gourmet Chicken Pies
Ingredients
Puff Pastry
1 medium Chicken
1 cup Cream
Salt And Pepper
1 tablespoon chopped Parsley
3 slices cooked Ham or Tongue
1 Egg Yolk
Chasseur Sauce
Method
Roast or boil bird. Use 1/4 to make stuffing. Cut into fine dice, mix with cream (reserve 3 tablespoons). Season with salt, pepper and parsley.
Cut pastry in 6 inch squares. Place slice of tongue (or ham), then chicken slices, then stuffing. Wet pastry edges, fold in corners.
Brush with egg yolk. Bake approx 25 minutes (?)
Serve with hot Chasseur Sauce.
Remarks
Hand written note by Mietta: "adapted from MASTERPIECES OF FRENCH CUISINE by Jules Lavarack." Then, after Chasseur Sauce, Mietta has hand written "we used Escoffier's version."
This appears on the menu to advertise the next week's menu.
Also appears 7.7.76
Gourmet Chicken Pie with Chasseur Sauce $5.80
(chicken and tongue pieces with chicken, herb and cream forcement enclosed in puff pastry baked and served with brown sauce)
Also 2.7.76 at $5.80, 14.7.77 at $6.90
VariationsSee
this version
Poulet Papillote Poultry;
Main Course - Chicken with potato, onions, mushroom, wine & sour cream sealed in foil & baked
Chicken Kiev Poultry;
Main Course - Golden fried crumbed chicken breast containing herb flavoured molten butter
Chicken A La King Poultry;
Main Course - Poached chicken in a mushroom & capsicum cream sauce
Canard Farcie Poultry;
Main Course - Roast duch stuffed with its liver and pork, served cold
Duckling With Orange Poultry;
Main Course
Lemon Chicken Poultry;
Main Course - Chicken roasted with lemon
Gourmet Chicken Pies Poultry;
Main Course - Individual chicken & tongue pies
Chicken Pie Poultry;
Main Course - Individual chicken & ham pies
Pigeon With Morels And Puree Of Sugar Peas Poultry;
Main Course - Sliced sauteed pigeon breasts with a sauce made from the
jus, red wine & shallots
Breast Of Chicken And Cognac Poultry;
Main Course - Chicken breast stuffed with foie gras served with
pan juices and
garnished with fresh figs
Chicken Breast With Almond And Green Peppercorn Crust Poultry;
Main Course
Quails With Vegetable Eggs On A Nest Of Sorrel Poultry;
Main Course - Quail stuffed with vegetable balls roasted & served with a quail & red wine
jus served on a bed of sorrel
Feuillete Of Corn Fed Chicken Stuffed With Sweetbreads And Mushroom Poultry;
Main Course - Chicken & sweetbread puff pastry pie
Fricassee De Volaille Au Gamay De La Cote Roannaise Poultry;
Main Course - Chicken casserole flavoured with garlic & red wine
Chicken With Tarragon (Poulet A L'estragon) Poultry;
Main Course - Roast chicken with tarragon
Baked duck with tomato and herbs Poultry;
Main Course - "This dish is based on one that I had at the Restaurant de la Pyramide in Vienne, south of Lyon, in the mid-1970s
Truffle Custard Poultry;
Main Course - A recipe from Great Australian Chefs, This is Tim Pak Poy's recipe for Truffle Custard
Guinea fowl and cepes, salad of endive, confit of guinea fowl Poultry;
Main Course - A recipe from Mietta and Friends, This is Damien Pignolet's recipe for Guinea fowl and cepes, salad of endive, confit of guinea fowl
