This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
Bone a chicken, sprinkle with salt and pepper, dredge with flour and dot over with two tablespoons butter. Put in a buttered pan and bake in a moderate oven thirty-five minutes. Pipe around plank brushed over with melted butter, a border of mashed sweet potatoes. Put chicken on plank and bake until potato is re-heated and well browned. Garnish with Saratoga Potatoes (see The Boston Cooking-School Cook Book, p. 314), Hominy and Horseradish Croquettes (see p. 41), sauted sliced mushroom caps and sprig of parsley.
Planked Boned Chicken. - Page 142.
Dress, clean, stuff, truss and roast a capon. Cut a slice in such fashion as to remove wishbone, not quite cutting off; then cut around second joints at body, not quite cutting off, and then force wings back. Cut breast meat in slices. Cut as many one-third-inch slices of bread as there are slices of breast meat and shape in cutlet forms; spread one side with pate-de-fois-gras and saute in butter. Place bird on platter and arrange around bird, croutons on which is placed breast meat; then garnish each with a circular piece of truffle. With a sharp knife or scissors cut out breast bone and fill cavity with cooked asparagus tips or stalks seasoned with butter and salt.
Ambassadrice Capon. - Page 142.
Garnish with parsley. Serve with a gravy made from four tablespoons fat remaining in pan, four tablespoons flour, one cup, each, chicken stock and cream, and salt and pepper to taste.
Remove breast meat from three young chickens and trim into cutlet shape. Sprinkle with salt and pepper, dip in heavy cream, roll in flour and saute in butter until delicately browned. Arrange in pan, dot over with two tablespoons butter, cover with buttered paper and bake ten minutes, or until tender. Remove to cutlet-shaped pieces thinly sliced hot broiled ham, garnish top of each with three asparagus tips and pour around the following sauce: Melt three and one-half tablespoons butter, add three and one-half tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup chicken stock and one-half cup cream; bring to the boiling point, and add one-half teaspoon salt, one-eighth teaspoon paprika and the yolk one egg slightly beaten. Sauted mushroom caps, arranged overlapping one another, lengthwise of centre of dish, adds to the attractive appearance of this dish.
Knickerbocker Supreme of Chicken. - Page 143.
Wipe a knuckle of veal, put in soup kettle, cover with cold water and bring to boiling point; then add a six-pound fowl, and cook until meat is tender, adding, the last hour of cooking, one teaspoon salt. Remove fowl and put aside to cool, when it should be cut in slices. Force lean meat from veal through meat chopper; there should be one and one half cups. Let stock simmer until reduced to two cups; then add one-fourth teaspoon salt, one-eighth teaspoon pepper and a few drops onion juice; cool and clear.
Add to veal one cup stock and season to taste, with salt, paprika, onion and lemon juice. When well mixed add one cup celery, cut in small pieces.
Moulded Jellied Chicken. - Page 143.
Place a bread pan in pan of ice-water, pour in stock one-eighth inch deep; when firm decorate with whites and yolks of hard-boiled eggs, canned pi-mientoes, cut in fancy shapes, and fresh mint leaves. Add remaining stock by spoonfuls, lest the decoration be disarranged. When firm add alternate layers of veal and sliced chicken until all is used. Cover top layer with buttered paper; on this place pan and weight. Let stand for several hours or over night in ice box. Remove from pan to serving dish and garnish with cress.