English Chicken Pie Recipe

• 1 chicken
• ½ pound veal fillet
• 4 ounces bacon
• 3 hard-cooked eggs
• ¼ pound mushrooms
• 2 tablespoons butter
• Pepper and salt to taste
• Chopped parsley
• Puff-pastry
• Stock
• 1 egg

1. Cut fowl into small joints, season these with salt and pepper.
2. Slice veal thinly, line bottom of fireproof dish with this, place on top a layer of chicken.
3. Chop mushrooms finely, saute them in butter in small stewpan; sprinkle half of this over pieces of chicken, then layer of hard-cooked eggs, over that thin slices bacon and chopped parsley.
4. Continue in this way until all ingredients are used up and the fireproof dish is full; fill dish three parts full with stock.
5. Put a strip of pastry round the edge of dish, wet this lightly with water, cover the pie with puff-pastry rolled out to the proper size and thickness; press down the paste on to the wet edge of paste, trim round.
6. Decorate the paste at the edge according to taste; brush over pie with beaten egg, make a slit in the center of the lid, and place a circle of pastry leaves round it.
7. Put pie in moderate oven, and bake about 1 1/2 hours.
8. Pour in a little stock before serving.

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