Breast Of Chicken Steamed, Sauce Supreme

Spring chickens singed, drawn, washed, trussed and steamed till done, taken up, breasts removed and skinned, then put into Supreme sauce and served with it, garnished with kidney beans (flageolets).

Broiled Chicken Legs With Green Peas

The steamed legs of the preceding recipe, skinned, then laid for an hour in a mixture of olive oil, lemon juice, red pepper, salt and Worcestershire sauce, then broiled slowly to a golden color; served with a frill on the shank, resting on a slice of buttered toast, garnished with French peas made hot in tomato sauce.

Fried Spring Chicken With Artichoke Bottoms

Spring chickens singed, split down the back, breastbone and backbone removed, seasoned with salt and pepper, rolled in flour, then in beaten eggs and fried in hot fat till done; artichoke bottoms spread with chicken forcemeat arranged in a sautoir, moistened with a very little consomme, reduced and glazed, the chicken served with a little Colbert sauce, and garnished with the bottoms.

Fried Spring Chicken With Hominy Fritters

The chickens prepared and fried as in the preceding; fine hominy boiled down to mush, cooled, cut in shapes, then breaded and fried, the chicken served with cream sauce and a strip of broiled bacon, garnished with the fritters.

Fried Chicken With Rice And Okras

Cold joints of cooked chicken dipped in thick cold tomato sauce, then in bread crumbs, then breaded and arranged in a buttered baking pan, roasted and basted with butter till brown and frothy; rice boiled dry, then mixed with boiled fresh or canned okras and a little tomato sauce, the chicken served with a little tomato sauce, and garnished with small mounds of the rice and okras turned out of a timbale mold.

Devilled Spring Chicken With Green Peas

Spring chickens singed, split down the back, breastbone and backbone re" moved, thigh bone snapped, seasoned, laid for an hour in Worcestershire sauce, olive oil, tarragon vinegar, chopped chives and chervil, taken up, rolled in flour, then in melted butter and slowly broiled well done; served with Diable sauce, and garnished with French peas that have been washed, drained and sauteed in butter.

Fillets Of Chicken With Cardinal Sauce

Spring chickens singed, split, breastbone and backbone removed, thigh bone snapped, seasoned with salt and pepper, rolled in flour and fried a golden brown with butter; served with Cardinal sauce poured under and around, garnished with slices of truffles that have been stewed in sherry wine.

Stuffed Breast Of Chicken, Peri-Gueux Sauce

Breasts of young chickens split open and filled with quenelle forcemeat, arranged in a sautoir with slices of salt pork, white stock and butter, simmered till tender; served resting on fancy croutons with perigueux sauce.

Stewed Chicken, Sauce Ravigote

Old fowls singed, drawn, washed, jointed, then arranged in a sautoir with nutmeg, lemon, celery and sliced onions, moistened with white stock, lid put on, simmered in hot oven till tender. Chives, parsley, shallots, chervil and tarragon shred and blanched, onion rings steamed till tender; served, the chicken with ravigote sauce poured around, garnished with rings of onions filled with the blanched herbs.