New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1895-11-17
PIES.
GOOD THINGS FOR THANKsGIV1NG-rhh
INIMITABLE CHICKEN PIE.

INIMITABLE CHICKEN PIE.
,,.o .osson % THANKSGIVING is pre-eminently the
season when the American Pie attans us sred'e''
imnortance II is not turkey that Is so ofteh '''e
niece de resistance of the New-Engiaho 'apto %
chicken pie. Pies OF game BIRDS anu even VI IN
famous English pasty Of venison belong u 'iis %"
son In sweet pastry the season Is PECULIARLY pro-
life In pioneer time not only were pufhphi' "'"oe'
neach and app,s pies baked in profusion TOT tnis
time Of home-ga thering. but custard ana cocoanu'
pies were included in the bill Of rare
wellmade chicken pie. the chef d'oeuvre OF the
THANKSGIVING fare is not a common DISH Inc u,''
nary noultrv ME is vapd and disappointing. when
this pasty is properly made the chicken Is tehuei
and vet rich and juicy. and lies In light 1ey-'ke
s,uce rull Of delicate savory flavor and the who!e
rosts under light curl Of the most faky ana deh-
cate puff paste 1t is not difcult 70 make .h's pc
hu the art has been forgotten because Oh the UNI
Guilty Of teaching ignorant cooks to foho" eHae''y
the simple rule 80,
Select a pair OF chickens about year Old, ana
draw them carefully Remove all the fat as II gives
q rank flavor to the flesh but Is excellent tried OUT
for various purposes. Be careful TO remove the OIL
bag This also gives rank havor. lake OUT ea0I'
OF the tendons in the drumstick Cut the iee' OIL
and remove the skin by scaldlng and tearing II OH
with the toes Lay the chickens on their breasts
in a kettle Of boiling water Add to the water 'ne
skinned feet one small onion cut In half haif
small carrot one leek a spray OF celery and two OF
parsley Let the chickens simmer until they are
nearly cooked 1t will take one hour and haIt II
they are tender year-old fowls. The water must
inst simmer all the time the chickens are cooking;
that is small bubbles must steadily rise. but there
must be no violent agitation in the centre OF the
uonid around the chickens. At the end Of this time,
set the chickens away in a large stone POT and
strain over them the liquid in which they were
cooked.
In the morning skim of the layer Of fat that
covers the stock and take out the chickens. This
stock or liquor in which they cooked is valu-
able for soup and must be kept for that purpose
Cut the chickens into pieces. removing the skin and
bones and lay the pieces aside. There should be
about two quarts of this chicken meat. Melt In a
saucepan three even tablespoonfuls Of butter and
stir In a tablespoonful OF -four AS soon as the
mixture froths, add slowly a pint of the chicken
stock Then add a cup of thin cream or very rich
milk and as the mixture boils beat In care
fully the yolks Of three egs mixed with little Of the
hot gravy Remove the sauce from the fire at once
to prevent the eggs curdlins and season 1t with
scant teaspoonful of salt and half tablespoonful OF
| pepper Meantime have ready a deep earthenware
| pudding dish. Line 1t on the sides halfway
! down but not at the bottom, with pastry.
| Put the pieces OF chicken in the dish and
nour the sauce over them. 1t should nearly cover
them Roll out a OF puff paste and slash it in
three or four places to let out the steam when the
| pie is baking.
| Bake the pie for hour in moderately hot
oven setting the dish holding it In pan Of hot
| water reaching halfway up its depth. Brush over
| the crust II you wish. with white of egg. before
| baking II you wish the pie to have very festive
| appearance make wreath of the thin scraps or
pastry left after rolling out the cover. cut into
| leaves and flower petals, with a decoration OF
| parsley
| To make a venison pastry take three pounds or
| lean veal Any good sound pieces Will DO. Cut
| in oil brown
very hot FRYING pan In which a tablespoonful OF
butter has been melted. When they are well-coored
| draw them side and stir tablespoonful OF
-four in the butter and drippings in the frying pan
| When the -four IL well mixed pour In quart or
| white stock heated to the boiling point with a
,ablespoonful of white onion minced fine and well
drowned a heaping teaspoonful OF salt and salt
| spoonful of pepper. Let the venson simmer slowly
| for about one hour.
| At the end Of this time II should rest IN the
liquid with some pieces projecting from IT, tender
| brown stew Pour IL into an earthen PUDDING uish
bordered around the rim with pastry Put cover
OF pastry over It as you did in the chicken pie out
bake this pastry without setting II In the pan OF
water Serve this pie and the chicken with 'he
| baking dish set on a round chop platter ahd CUT
cealed in io!ied napkin
| II you ar not adept In pun paste MAKING an
excellent substtute for 1t Is a rich chopped paste
made with butter Take two cups OF putter-or, II
on economy bert half lard OF the sweetest khd
tried out under y,ar supervision. will do. Let the
| shortening be as cold possible. Put II IN a
| chopping bowl with teaspoonful OF sait ana TWO
| cups OF pastry -four. Chop the TWO together do
not touch them with the hands. When the snort
ening il the size Of hickory nuts add little ove'
three-quarters Of q cup Of ce-cold water. Con-
| tinue TO mix with the chopplng KNIFE ana wneh a
| compact ball has been formed. roll IL out on
| pastry board drsdged lightly. not rubbed. with
| -four Roll out the pastry with a rolng-pln dredged
with -four. Work quickly and as lightly as pos
slbe. so the pastry will not be heated or STICK to
| the board Use as little -four as necessary. AZ
soon as YOU roll out your pastry fold all the edges
over so that they meet In the middle. Fold this
folded mass over once. give II light blow With the
| roing-pin &c natten 1t. and roll 1t out again. re
, peat this process six times on the proper accom-
| plishmen OF this part OF your work your success
| will depend This folding OF air in the pastry
quickly and sealing II up quickly by rolling out the
pastry. II the secret OF light crust.
| IL the pastry sticks once % the board you nave
~ break open many Air cells 10 tear IL I'D ana