Chicken and Ham Pie

Cut a chicken into small members; cover the bottom of a pie-dish with small thin collops of veal and ham, placed alternately; season with chopped mushrooms, shalot, and parsley, pepper and salt; then add a little white sauce, stock, or water; next place the pieces of chicken in neat order, add a little more of the seasoning, and the yolks of four or six hard-boiled eggs; mask all over with a little more sauce, cover with puff-paste, egg over, and ornament the top, and bake the pie for about an hour and a quarter.