Chicken Fritters

Cut cold chicken or turkey off the bones in as large pieces as possible. Sprinkle with salt and pepper, dip in fritter batter and fry in deep fat until a good brown, drain on brown paper. Serve with pou-lette, Bernaise or tartare sauce.

Stuffed Chicken Or Turkey Legs

Remove the tendons from the drum sticks, remove the bone, stuff the leg with a force meat. ( See forcemeat for boned chicken or turkey.) Draw the skin over the ends and sew securely, keeping the shape. Lay them in a baking pan, cover with boiling water and simmer in the oven until tender - about an hour and a quarter. Remove from the water, let cool, take out the stitches, roll in beaten egg and seasoned fine bread crumbs, then in egg again, and fry in deep fat for one minute. Serve with olive, tartare, celery or currant jelly sauce.

Chicken A La Maryland

Clean the chicken, remove the head and legs. Put on to cook in a pot of warm water, enough to cover. Cook with it one sliced onion, carrot, turnip, one bay leaf, two cloves, six peppercorns, two celery roots or two or three stalks of celery. Cook slowly until the chicken is tender, then remove the meat from the bones. Cut in two inch pieces. Cook the stock down to one cup, heat and strain one cup of tomatoes, melt in a sauce pan two tablespoonfuls of butter, add one tablespoonful of flour. When smooth stir in slowly the cup of stock, then the tomato, and the chicken. Cook for ten minutes. Surround with points of toast or serve in fried bread baskets or tim-bale cases. This can be made in the chafing dish by having the chicken prepared before.

Chicken Souffle

Chicken, veal or lamb may be cooked in this way:

2 tablespoonfuls of butter. 1 tablespoonful of flour. 1/4 teaspoonful salt. A little pepper. 1 teaspoonful of chopped parsley.

1 cup of milk, or chicken stock.

1 cup of finely chopped chicken. 10 drops onion juice.

2 eggs.

Make a sauce by melting the butter, then adding flour, salt and pepper. Cook for ten minutes, stirring until smooth. Add the rest of the seasonings to the chicken, mix the sauce and chicken together, then stir in the well-beaten yolks. Stir over the fire for five minutes. Set aside to cool. When cool beat very stiff the whites of the eggs, stir them lightly into the chicken. Put in a buttered pudding dish, bake in a hot oven for twenty minutes. Serve at once in the same dishes. This can be baked in individual ram-quin dishes or shells.

Planquette Of Chicken

An old chicken will do as well as a young one. Cook until tender in boiling water, with a teaspoonful of salt, a small onion, and two stalks of celery. Strain the stock and cook down to one cup. Melt two tablespoonfuls of butter, stir into it one of flour. When smooth, stir gradually into the stock and one-half cup of cream. Cook ten minutes, then add two well-beaten yolks of eggs, cook five minutes, but do not boil, as it might curdle. Remove from the fire, add two tea-spoonfuls of lemon juice; cut the chicken in small pieces, add to the sauce. Serve on toast, surrounded by a border of rice.