Required: One good-sized chicken.

One carrot, turnip, and onion.

A bunch of parsley and herbs.

A bay-leaf.

One ounce of bacon.

A few sprigs of chervil.

Salad. For the sauce:

One and a half pints of chicken stock.

Two tablespoonfuls of aspic jelly or four sheets of gelatine.

One ounce of flour.

One and a half ounces of butter.

Salt and pepper. (Sufficient for six persons.)

Prepare and truss the bird, wrap it in a piece of greased paper. Put it in a stewpan with milk and water in equal proportion to cover it. Wash and prepare the vegetables, cut them in quarters, and tie the herbs in a bunch. Add the herbs, vegetables, and bacon to the chicken, etc. Put the lid on the pan and let the contents simmer gently for about an hour until the bird is tender. Lift out the chicken and let it cool slightly, after first removing the paper. Then cut the bird into neat, small joints, taking off the skin carefully.

Chicken a la Burnham

Chicken a la Burnham

Skim off all fat from the stock. Next prepare the sauce. Melt the butter in a small pan, stir in the flour smoothly, then add the stock gradually, and stir until it boils. Melt the gelatine in four tablespoonfuls of water and strain it into the sauce. Season it carefully, remembering that as the dish is to be eaten cold it should be more highly seasoned than if it were intended to be eaten hot.

Place the joints of chicken on a dish, or on a wire cake-stand if one is available. Pour some sauce over each joint so as to coat it smoothly and evenly. Arrange a neat bed of any kind of salad that happens to be in season on a silver dish. Decorate each joint with a spray or two of chervil, or, if preferred, fancy shapes cut out of truffle. Arrange the joints on the bed of salad and serve.