Timbale Of Chicken A La Champenois

Chop a small slice of lean boiled ham, weighing about two ounces, put into a saucepan with four chopped mushrooms, four truffles, and an ounce of butter; stir in a moderate dessertspoonful of corn-starch and half a pint of stock and a gill of sherry; let this slowly simmer until reduced to one half. Skim off the fat, then stir in the finely chopped breast of a large chicken or of two small ones, six small pickled gherkins, 9 a sprig of parsley, and six anchovies which have been soaked in milk. Make all hot over a slow fire, but do not let them boil. Line a mould with light puff-paste, pour the mixture into it, and bake one hour; turn out and serve very hot. Garnish with fried parsley.

Scallops Of Chicken A La Perigord

This dish may conveniently be made when the white meat of chicken is required for other purposes.

Bone the legs of two large chickens; take half a pound of veal, a quarter of a pound of fat salt pork; pound both in a mortar, then pass through a sieve; add to this two table-spoonfuls of minced tongue, six truffles, and half a dozen button mushrooms, the yolks of two eggs, a saltspoonful of salt, and a very little cayenne. Mix well. Stuff the legs of the fowls with this. Sewing them up neatly, wrap each up in buttered paper; put them in a stewpan with two ounces of butter and a carrot, turnip, and small onion cut up; add three quarters of a pint of brown stock. Put the stewpan in the oven, baste well, and cook gently one hour. When cooked, have ready a mound of spinach. Take a very sharp knife, cut the legs in slices so as to make circles like slices of sausage; strain off the gravy. Cook together a dessertspoonful of butter and flour; when they bubble, pour the strained gravy to it, with a gill of sherry and a little salt and pepper; stir till smooth; boil till as thick as cream. Dress the scallops of chicken in a circle round the spinach, pour the sauce round all, and insert bits of truffle and of tongue between the scallops.

Chicken Souffle

Pound three ounces of the white meat of cooked chicken as fine as possible; mix with it half a pint of cream and three well beaten eggs, a few button mushrooms finely chopped, a saltspoonful of salt, a sixth of one of pepper, a dust of cayenne, and a speck of powdered-mace. Pour the mixture in a well - buttered mould, tie a cloth over it, and steam it half an hour. It must stand quite upright in the steamer. Turn out on a hot dish, and pour any rich brown sauce preferred around it. This souffle may be made of sweetbreads, or half and half. If individual souffles are preferred, butter as many dariole moulds as the mixture will fill; lay at the bottom of each something by way of garnish - a little star or disk of tongue or ham for some, of truffle for others, of green gherkin for others - so that when turned out the top of the souffles will show spots of color. Half fill the moulds, and steam twenty minutes.

Souffles of all kinds depend for excellence on being served the moment they are ready, and on the steam being kept up all the time they are cooking. When baked the oven must be very steady.

Fritot Of Chicken

Take a cold chicken, cut it into small neat joints, season rather highly with salt and pepper, strew over them a small grated onion (or one very finely chopped), and a dessertspoonful of chopped parsley. Cover them with oil, and then squeeze over them the juice of a lemon. Turn the pieces now and then, and let them remain until they have absorbed the flavor. Meanwhile make a batter of four table-spoonfuls of flour and about eight of milk, or as much as will make a thick smooth batter ; stir into it a wineglass of brandy and an egg, the whole beaten to a high froth. Leave this batter in a warm place an hour before using, dip the pieces of chicken into it, and fry in very hot, deep fat. Serve piled high on a dish garnished with fried parsley.