And we meet, with champagne and a chicken, at last.
1 1/2 cups stale bread crumbs
1/3 cup butter
Mix the ingredients, season to taste and moisten. Fill both openings of bird, each about half full and either truss or use skewers to hold the chicken in shape. Boiled chestnuts can be added to the dressing, in which case omit all seasoning but the salt and pepper. Celery and parsley also improve the flavor.
Clean, stuff, and truss the chicken and put it on its back in the pan. Dredge with flour, salt and pepper and dot it with bits of butter. Put a little water in the pan and bake in a hot oven, allowing twenty minutes to the pound. Baste frequently, using two tablespoons of butter melted in a cup of boiling water. The heat of the oven should be reduced when the chicken begins to brown. Continue basting every ten minutes, using the drippings in the pan. Turn the bird often while cooking that it may brown evenly. When cooked, remove to a hot platter, and make the gravy.
When the chicken has been taken from the pan, add to the drippings two tablespoons of flour; let it brown, stirring constantly, then add slowly the water in which the liver was boiled.
Cook five minutes, stirring constantly, and add hot water if the gravy is too thick, with salt and pepper to taste and the finely chopped liver which has been parboiled in salted water.
Split down the back, season well with salt and pepper, and rub all over with softened butter, especially breast and legs. Place on a well-greased broiler, and broil over a slow fire about twenty minutes, turning often. The flesh side must be turned to the fire for the longer time as the skin side would burn before the chicken is cooked through. Put on a hot dish and spread with maitre d'hotel butter, and garnish with parsley.
1 cup cold cooked chicken 1 tablespoon chopped parsley Salt, paprika
1 tablespoon butter 1 tablespoon flour 1 cup rich milk
Melt the butter in a saucepan, add the flour, and pour the milk in slowly, stirring constantly. Cook until the raw taste of the flour is gone. Add the parsley and seasoning and the diced chicken and cook five minutes. Serve on toast.
Put creamed chicken into a baking dish; cover with grated cheese, bread crumbs and small pieces of butter, and brown in the oven.
3 ounces vegetable gelatine 2 cups of chicken broth
1 cup chopped chicken Salt, onion juice
Soak the gelatine in a cup of hot water 20 minutes, and add the boiling hot broth, stirring until dissolved. Season well. Pour in a mold wet with cold water, enough gelatine to cover the bottom, and put aside until firm. Mix the chopped chicken with the rest of the gelatine and put in the mold. Serve with a highly seasoned sauce. A decoration of truffles may be put on top of the mold.
Split a spring chicken and cut in four pieces. Moisten, and sprinkle with salt, and dip in egg and fresh crumbs. Dredge with flour and place in a greased pan, and bake twenty minutes in a hot oven, basting after first ten minutes with melted butter. Remove to a hot dish and serve with a white sauce made of one tablespoon of flour, one of butter, one cup of milk, salt and pepper. Garnish with fingers of toast or fried mush.