Preparation:

1. Cut two chickens into small members as for fricassee.
2. Cover the bottom of the pie-dish with layers of veal and ham placed alternately; season with chopped mushrooms and parsley, pepper and salt, then add a little gravy.
3. Next place in the dish the pieces of chicken in neat order, and round these put slices of hard boiled egg in each cavity; repeat the seasoning and the sauce, lay a few thin slices of dressed ham neatly trimmed, on the top.
4. Cover the pie with puff-paste, ornament this with pieces of the same cut into the form of leaves; egg the pie over with a paste-brush, and bake it for one hour and a half.

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