Little Chickens A La St. George Petits Poulets A La St. George

Butter some little chicken moulds and line them with White farce (vol. i. page 36), make a little well in the centre of each, and place in the spaces thus formed a ragout as below; cover over with more farce, smooth it with a hot wet knife, place the moulds in a saute pan on a piece of paper, cover with boiling water, bring this to the boil, then draw the pan to the side of the stove, and let the creams poach for fifteen minutes. When cooked, dish up on a border of farce or potatoes, and serve with the sauce over and a puree of mushrooms or flageolets in the centre.

Sauce Fob Little Chickens A La St. George

Take one pint of tomato pulp, and put it in a stewpan with a finely-chopped eschalot, the juice of a lemon, a teaspoonful of Liebig Company's Extract of Meat, a few drops of carmine, and a dust of coralline pepper; bring this to the boil, then mix it with two ounces of butter and one ounce of arrowroot that have been mixed together, half a gill of cream and a wineglassful of sherry; reboil, add a little salt, then tammy, rewarm and use.

Ragout For Chickens A La St. George

Cut two ounces of lean cooked ham into dice shapes with a truffle and one or two button mushrooms; mix them with sauce prepared as below. For the sauce, take one wineglassful of sherry, a teaspoonful of Liebig Company's Extract of Meat, a tablespoonful of cold Brown sauce, one finely-chopped eschalot and a pinch of finely-chopped raw parsley; boil to half the quantity, add the above ragout and use when cold.

Little Chickens A L'lmperiale Petits Poulets A L'imperiale

Lightly butter some small chicken moulds, and by means of a forcing bag with a large plain pipe fill them with faroe (vol. i. page 109), make a well in the centre of each, and nearly fill these spaces with a puree of chicken as below, then cover this over with a little more of the farce that was used for lining the moulds, and smooth over the tops with a hot wet knife. Put a fold of paper in a saute pan, place the moulds on this, cover them completely with boiling water; place the pan on the stove, watch the water reboil, place a buttered paper over the moulds, put the cover on the pan and let the contents steam for about fifteen minutes; when cooked turn out the moulds on to a clean cloth. Arrange a fried crouton of bread in the centre of a border of potatoes (vol. i.) on an entree dish, stand the chickens upright on this, resting them against the crouton, mask them carefully with a good creamy Supreme sauce (vol. i.), and by means of a forcing bag with a large rose pipe force a little puree of green peas between each chicken; arrange at the top little stamped-out rounds of ox-tongue about an eighth of an inch thick and half an inch in diameter, that have been warmed in a little sherry between two plates. Arrange some Financiere on a hatelet skewer, and stick this in the centre of the croutons. Serve Supreme sauce (vol. i.) round the base and over the chickens; place a round of cooked tongue on top between each chicken, and serve.