Page:Mrs Beeton's Book of Household Management.djvu/768

682 required. Have the Béchamel sauce ready in a stewpan, add to it the chicken preparation, season with salt and pepper, put in the lemon-juice, and stir the mixture over the fire until thoroughly hot. Fill the cases, put on the lids, and serve, garnished with tufts of fresh or fried parsley.

Time.—To bake the pastry, from 20 to 25 minutes. Average Cost, 1s. 6d. to 2s. Sufficient for 8 or 9 patties.

Ingredients.—1 large or 2 small chickens, ½ a lb. of ham or bacon, 2 hard-boiled eggs, veal forcemeat balls, No. 412, ¾ of a pint of chicken stock, 1 yolk of egg, salt and pepper, puff paste,. [sic]

Method.—Divide the chickens into neat joints, cut off the legs and wings at the first joint, and boil these with the backbones, necks and gizzards for about 2 hours, then strain and use for stock. Parboil the livers, chop them very finely, and mix them with the forcemeat. Cut the ham into strips, and the eggs into sections or slices. Place the pieces of chicken and the prepared ingredients in a pie-dish in layers, season carefully with salt and pepper, ¾ fill the dish with stock. Roll out the paste, cover the piedishpie-dish [sic] with it, ornament, and brush over with yolk of egg. Bake from 1¼ to 1½ hours, in a quick oven, until the paste has risen and set, and then more slowly. Before serving, add the remainder of the hot stock to the pie. If preferred, the bones may be removed and the pieces of chicken stuffed with sausage-meat, or the veal forcemeat may be used for this purpose instead of being made into balls. See also the forcemeat used in making "Lark Pie."

Time.—To bake the pie, from 1¼ to 1½ hours. Average Cost, if with 2 chickens, about 8s. Sufficient for 7 or 8 persons.