Hot chicken pate

1 serving


Wash the plucked and gutted poultry, put in a pan with warmed vegetable oil, put in a hot oven and fry until soft. When the bird browns, reduce the fire and continue to fry, watering the carcass every 10 minutes with flowing juice. Cool the finished chickens or drop, remove the fillet from the bones and cut it into small identical pieces. Grease the thick sliding shape thickly with butter, line it from the inside with dough, without pulling it so that it does not tear, press it slightly against the walls and cut the excess exactly along the edge of the shape. Fill the form with pate, alternately laying out a layer of minced meat - a layer of chicken, cover with a lid from the remaining dough, grease the edges with a raw egg and pinch beautifully, decorate with leaves or braids from dough, make a hole in the lid, once again grease the entire surface with an egg and put the form in a preheated oven. Bake for 45 minutes. Serving, remove the tin, cut the dough lid and pour 1 cup of sauce into the pate. Pour part of the sauce into the pate, and serve the rest separately in a saucepan.