(Recipe #7, page 120)
Divide fatty spring chickens into 4 pieces and braise them without browning (see section I, no. 52) until done. A pâté for 14–18 people will take 4-5 chickens and 1½–2 pounds of raw ham.
Chop the ham very fine with some ham fat; make a forcemeat by mixing with 4 eggs scrambled together with butter and 4 tablespoons of milk, some white bread soaked and pressed out, nutmeg and allspice, two eggs with their whites beaten to a foam, and ½ cup of melted butter. Place half the forcemeat on rolled-out pastry dough made with crème fraiche (section XVIII, no. 6), arrange the chickens on the dough, cover them with forcemeat, and proceed as in the preceding recipes.
Skim the fat from the braising liquid, add meat stock, sweated flour, some wine, lemon juice, nutmeg, whole capers or finely chopped anchovies, and (optionally) few egg yolks into the sauce.
Translated by David Green.