Line a mould with paste as before, then cut up two chickens into neat
pieces, taking off the wings with good fillets, leaving sufficient on
the breast, which divide in two pieces, bone the legs, and divide the
backs into two, put a quarter of a pound of butter in a stewpan, when it
melts add your pieces of chicken, season with a little pepper, salt, and
chopped eschalots, add two bay-leaves and place the stewpan twenty
minutes over a very slow fire, then pour off the butter and add a pint
of white sauce (No. 7), stew ten minutes and pour them on a dish till
cold, fill up the pie, placing the pieces of the back at the bottom,
then the legs, then breast, finishing at the tops with the wings, have
also twenty pieces of cooked ham about the size of five-shilling-pieces,
which intersperse with the chicken, put a cover on and bake one hour and
a half in a very warm oven, when done cut off the cover and take off as
much of the fat as possible, put a pint of white sauce (No. 7) in a
stewpan, with four spoonfuls of white stock, when it boils add about
forty heads of mushrooms and half a teaspoonful of sugar, boil ten
minutes, finish with a liaison of two yolks of eggs mixed with a gill of
cream, pour the sauce into the pie, put on the cover and serve.