PARSLEY PASTRY
2 c All-Purpose Flour 1/2 ts Salt
2 tb Fresh Parsley, finely 2/3 c Shortening
Chopped 7 tb Ice Water
STEWED CHICKEN
3 lb Frying Chicken, cut up 1 Bay Leaf
1/4 c Celery Leaves, chopped 1 ts Salt
3 tb Fresh Tarragon, chopped or 1/4 ts Pepper, freshly ground
1 tb Dried Tarragon
-CREAM SAUCE-
4 tb Unsalted Butter, or 1/3 c All-Purpose Flour
Chicken Fat skimmed from 1/2 ts Salt
Broth 1/4 ts Pepper
1 md Onion, chopped (1 cup) 1 c Heavy Cream or Milk
VEGETABLE FILLING
1 c Cooked Carrots, diced 1 Egg Yolk, beaten with
1 c Cooked Peas 1 tb Water
1 c Cooked Potatoes, diced
Parsley Pastry: In a large bowl combine 2 cups flour, parsley and 1/2
ts salt. With pastry blender or 2 knives, cut in shortening until
mixture resembles peas. Add ice water, a tablespoon at a time,
tossing with a fork until all is moistened. Gather dough into a ball.
Form dough into a disc shape. Wrap in waxed paper and refrigerate at
least 30 minutes.
Stewed Chicken: In a 4 quart saucepan combine chicken, celery leaves,
tarragon, bay leaf, 1 ts salt and 1/4 ts pepper. Add cold water to
cover. Bring to a boil over high heat. Reduce heat. Cover and simmer
for 45 minutes to one hour until chicken is very tender. Remove
chicken with tongs and cool. Strain broth and refrigerate. When
chicken is cool enough to handle, discard skin and remove meat from
bones. Cut meat in pieces. Wrap and refrigerate.
Cream Sauce: Skim fat from top of cold broth. Measure 1/4 cup into
medium saucepan, or melt butter. Add onion and saute until
transparent, 3-5 minutes. Stir in 1/3 cup flour, 1/2 ts salt and 1/4
ts pepper. Mix well.
Yields
6 servings