Poulet En Fricassee A La Toulousaine - Fricasseed Chicken, Toulouse Fashion

Add to the chicken the following garnishing: Eight small cocks' combs, 12 cocks' kidneys, 12 small heads of mushrooms, 2 truffles cut in slices and 12 small chicken quenelles.

Poulet Au Riz Au Gras - Chicken With Rice Cooked In Broth

Choose a fat 3-pound chicken, truss it, and place it in a pan; cover with chicken or veal broth, set on the fire. When boiling, skim, add I small carrot, I onion stuck with 2 cloves, and a piece of celery. Cover the pan and let simmer for 40 minutes.

Wash 6 ounces of rice, put it in a pan and moisten it with fat chicken broth about three times the height of the rice; cover the pan and cook the rice in the oven for about 20 minutes; stir the rice with a kitchen fork and incorporate with it a small piece of butter; put the rice on a dish and dress the chicken on top. Serve with either veloute cream or German sauce.

Cooked in the above fashion, chickens may be served with oyster sauce, celery sauce, parsley sauce, ravigote sauce or caper sauce.

Poulet En Casserole A La Fermiere - Chicken In The Saucepan, Farmer's Fashion

Prepare a chicken as for roasting; heat 2 ounces of butter in an earthen saucepan large enough to hold the bird; season the chicken and place it in the pan; cook on top of the range until a light golden color is attained; add to the chicken 12 small button onions and 18 parboiled potato marbles (scooped out with the round vegetable spoon), and finish cooking in the oven, basting frequently.

Cook separate (in different pans) 12 small new carrots and 4 small new turnips cut in quarters and edges trimmed.

Five minutes before serving the chicken, untruss it, remove the fat from the gravy in the pan; add a tablespoonful of white wine, one of meat extract and 1/2 gill of rich veal gravy; add the carrots, the turnips, a good handful of cooked green peas and a little powdered sugar; heat well the vegetables and serve.

Note. - In many kitchens the chickens are cooked in copper pans; this practice is wrong, but excusable on account of the chickens being cooked more quickly than in the earthen pan, and the fact that so many customers become uneasy if kept waiting for a few minutes.

Poulet En Casserole A La Bonnefemme - Chicken In The Saucepan, Good Woman's Fashion

Prepare a chicken as directed for Chicken, Farmers' Fashion. When the chicken is half cooked, add 18 potato marbles, 8 small button onions and 12 small strips of salt pork about 1 inch long and 3/8 inch thick. The garnishing should be parboiled previously. 'When the chicken is cooked, add I gill of brown veal gravy.

Poulet En Terrine A La Fermiere - Chicken In Terreen, Farmer's Fashion

Cut up the chicken as for saute, brown it over a brisk fire, leaving it underdone; place the bird in an oval earthen terreen (with a tight fitting cover), and prepare the following sauce :

Remove the butter from the pan in which the chicken was cooked, moisten with 1/2 gill of Madeira. When reduced to half, add 2 gills of brown veal stock and I tablespoonful of chicken glace, boil for 5 minutes, then add a good handful of vegetables, shredded and cooked as for Julienne soup; also add some cooked green peas, season to taste with salt and a pinch of sugar, and pour the sauce and garnishing over the chicken, cover tightly and close the opening with a band of paste; brush over the paste with beaten egg, and put the terreen in the oven for about 20 to 30 minutes. Serve the chicken in the terreen.

Poulet en Terrine aux Truffes - Chicken in Terreen with Truffles. Brown the chicken, as explained for Farmers' Fashion, and place it in the terreen. Moisten the pan with I gill each of brown veal gravy and brown sauce, and add two tablespoonfuls of chicken glaze. Cut 4 good-sized truffles in thick slices, add to the sauce and let simmer for 10 minutes; then pour all over the chicken, close up the terreen hermetically with paste, place it in the oven and cook for 20 minutes.

Note. - Serve in the tureen. Fresh truffles would naturally increase the sapidity of this dish.