Chickens Or Turkies With Celery

Boil or braise them, and when they arc to be served up wipe them dry, and pour over them white celery sauce. Or they may he served with brown celery sauce under them, and the breast of the poultry glaized. (See Celery Sauce, while and brown.)

Turkies, Pullets, Or Chickens, With Oyster Sauce

Boil them, wipe them dry, and when they are to, be served up pour over them white oyster sauce.

How To Make White Oyster Sauce

Blanch large oysters till half done, and strain and preserve the liquor; then beard and wash them, and put the liquor, free from sediment, into a stewpan. Add to it two ounces of fresh butter, half a pint of good cream, a piece of lemon peel, and a blade of mace; put it over a fire, and when, it nearly boils add mixed flour and water to thicken it properly. Season to the palate with lemon juice, salt, and a little cayenne pepper if approved; then strain it through a fine hair sieve to the oysters, and boil them gently five minutes.

N. B. In the same manner may be done stewed pysters for dishes, only serve them up with sippets of bread round.

Queen Sauce For Chickens, Etc

To the crumb of a penny French roll add half a pint of boiling veal broth, two ounces of Jordan almonds blanched and pounded very fine, the yolks of two boiled eggs, and the white meat of a cut fowl pounded, rub these ingredients through a tamis, add a little cream, and season to the palate, make it boiling hot when to be put over the chickens, etc.

Chickens With Peas

Truss them as for boiling, blanch them five minutes, and wash them clean, then braise them till tender with a little veal stock and bards of fat bacon or with white paper over them. When they are to be served up wipe them dry, glaize the tops lightly, and put pea sauce under.

Another Way To Stew Chickens With Peas

Cut the chickens into pieces, blanch and drain them dry, and put them into a stewpan with a little veal stock; then stew them till tender and the liquor almost reduced. When they are to be served up, put them on a dish, and the peas sauce over,

Fricassee Of Chickens Or Rabbits (Brown)

Cut the chickens into pieces, and fry them in a little lard till of a light brown colour; then drain them with a cloth very dry; after which put them into a stewpan, add button mushrooms stewed, pieces of artichoke bottoms, blanched truffles, morells, egg balls, and some good-seasoned cullis. Set them over a moderate lire, stew them gently till done, and serve up with fried oysters round them.

How To Fry Oysters For A Dish

Open twenty-four large oysters, blanch them with their own liquor; and when three parts done strain them, and preserve the liquor; then wash and let them drain. In the mean while make a batter with four table spoonfuls of Hour, two eggs, a little pepper and salt, and their liquor. Beat it well with a wooden spoon or a whisk for five minutes. Put the oysters into the batter, mix them lightly, and have ready boiling lard. Take the oysters out singly with a fork, put them into the lard, and ivy them of a nice brown colour. Then put them on a drainer, strew over a small quantity of salt, and serve them up. If they are for a dish put fried parsley under them, or stewed spinach.

Turkey With Truffles

Truss the turkey as for boiling, put some light forcemeat with truffles pounded with it into the cavity near the breast, and secure it from falling out. Then put slices of lemon, some salt, and bards of fat bacon on the breast, and white paper over it bound on with packthread, and roast gently (if a good-sized turkey) one hour and a half. When it is to be served up, take off the paper, glaize the breast, and put the truffle sauce round the turkey.

N. B. In the same manner may be done pullets, chickens, pheasants, or partridges,

Truffle Sauce For Turkies, Etc

Put green truffles into water, clean them well with a hard brush, and cut the outside paring thinly off, trim them into shapes or round, put the trimmings into a marble mortar, pound them, and add to the forcemeat which is to be put into the cavity near the breast of the turkey. Then put the truf-fles into a stewpan with a pint of beef stock, stew them gently, and when the liquor is almost re-duced add some cullrs well-seasoned.

Turkey With Chesnuts

Truss the turkey as for boiling, stuff it with light forcemeat and Spanish chesnuts whole, and paper and roast it as a turkey with truffles. When it is to be served up, glaize the breast and put chesnut sauce to it, made with good cullis, and chesnuts, which should be boiled till half done, and then roasted in a frying pan till wholly done; after which let them be peeled and put into the cullis five minutes before the turkey is served up.

Turkey With Ragout

Stuff it in the plain way, boil it, and when it is to be served up put over the following sauce: - take slices of throat sweetbread, white button mushrooms stewed, artichoke bottoms boiled ti\\ half done and cut in halves, cocks combs boiled till done, a few egg balls scalded; add a good ben-shamelle, and stew them gently for ten minutes. Or, instead of benshamelle, there may be put to the above ingredients half a pint of veal stock, and let them ail be boiled ten minutes; then add a leason of three eggs and cream, simmer them together live minutes more, and season with salt, lemon juice, and cayenne pepper.