Boned Chicken A La Royale

Dress a large chicken, fill with stuffing d la Royale. Truss, and lay on strips of bacon or salt pork. Place in a deep baking dish or casserole in the oven, pouring around a pint of consomme. Baste frequently, and, when almost done, remove the cover and let the chicken brown. Strain the sauce, thicken as for gravy, add 1/2 cupful of fresh mushrooms sauted. Serve with a garnish of the remaining stuffing baked in small timbales.

Chicken Stuffing A La Royale

4 cupfuls bread crumbs

2 cupfuls minced ham

1 cupful dried mushrooms, soaked and chopped 1 tablespoonful minced parsley-Milk to moisten 1 1/2 teaspoonfuls salt

1 teaspoonful thyme (powdered)

1/2 teaspoonful sweet marjoram

1 teaspoonful onion juice

2 egg yolks

1/2 cupful melted butter

Grating nutmeg

1/4 teaspoonful pepper

Put together in the order given; moisten with milk, and use.

Cold Chicken Glace

Boil a chicken or young fowl, until tender, in salted water containing a little celery seed, bit of bay leaf, slice of onion and a little lemon peel. Cool, disjoint and remove the skin. Cook down the broth to one-fourth the original amount, when it will have the consistency of a sauce. While still warm, dip the chicken pieces in it, drain and set away to cool in the refrigerator. The chicken will then be covered with a thin shining gelatine, which gives a glossy, inviting effect. Serve arranged on a bed of watercress.

Chicken Mousse Loaf

4 cupfuls chopped, cooked chicken 2 cupfuls boiling chicken stock, well seasoned

2 tablespoonfuls granulated gelatine, dissolved in 4 tablespoonfuls cold stock

Add the gelatine to the boiling stock and stir until dissolved. Add the chicken. Then prepare the second mixture consisting of

1 cupful heavy cream 2 cupfuls chicken stock

2 tablespoonfuls granulated gelatine, dissolved in 4 tablespoonfuls cold stock

Add the gelatine to the boiling stock, and, when partly set, fold in the cream, whipped stiff.

In the bottom of an oval mould rubbed lightly with olive oil, arrange a poinsettia blossom with petals cut from pimentoes and a slice of hard-cooked egg yolk as a center, and parsley as a stem, fastening it in place with melted gelatine. When "set" pour in an inch layer of the cream mixture, let almost stiffen, and add a layer of chicken, continuing until all is used. At serving time unmould on a large platter, garnished with lettuce and parsley, and surround with cups hollowed from beets, filled with salad dressing.

Chicken Mousse Loaf

Chicken Mousse Loaf.