Minced Chicken With Macaroni

Put four ounces of macaroni to blanch as directed in receipt No. 67. Cut two pounds of cold roast fowl in small slices, or scallops; and heat them in a white sauce, as directed in receipt No. 65:dish them in a border of macaroni, and serve hot.

Fried Chicken, Spanish Style

Cut up a four pound chicken as for a fricassee, sprinkle the pieces with salt, and Spanish red pepper; put four ounces of lard in a frying pan on the fire, and when smoking hot, put in the legs, back, thighs, and wings; when they are half done, add the pieces of breast, two ounces of chopped onion, one clove of garlic chopped, a bouquet of sweet herbs, made as directed in Chapter first, and fry seven minutes; add half a pound of raw ham cut in half inch dice, and fry till the chicken is tender ; take it out and keep it hot, while you fry four large tomatoes cut in dice, and seasoned with salt and pepper to taste; then add the chicken, make it quite hot, and serve all together on a platter, like a fricassee.

Chicken Fricassee

Cut a four pound tender chicken in joints, put it over the fire in enough cold water to cover it, with one dessertspoonful of salt, half a saltspoonful of pepper, a bouquet of sweet herbs, made as directed in Chapter first, two ounces of carrot, pared and left whole, and one dozen button onions peeled; skim frequently as often as any scum rises, simmer slowly until the chicken is tender, about an hour, and then take it up to keep hot while the sauce is made; strain out the vegetables, and set the broth to boil; mix one ounce of butter and one ounce of flour together over the fire until they become a smooth paste; then gradually add a pint and a half of the broth, stirring the sauce with an egg-whip until it is quite smooth, season it to taste with salt and pepper, and dish it on a hot platter ; half a can of mushrooms greatly improve the flavor of the fricassee.

Macaroni - With Cheese

Blanch four ounces of macaroni by putting it to boil in two quarts of boiling water and a tablespoonful of salt; boil it until it is tender enough to pierce with the finger nail, drain it in a colander, wash it well in cold water, and let it remain in water while you prepare a white sauce of one ounce of butter, one of flour, and boiling milk, as directed in receipt No. 65: - put the macaroni into it with two ounces of grated cheese, Parmesan is the best; heat it thoroughly; dish it in a border around the minced fowl, which should be piled in the middle of the dish.

Broiled Pigeons

Carefully pluck and draw eight pigeons, split them down the middle of the back, flatten them by pounding them with the blade of a heavy knife, broil them on a greased gridiron, the inside first; lay each one on a slice of buttered toast, and dress them with a little maitre d' hotel butter, made according to receipt No. 16.

Salmi Of Duck

Cut two cold roast wild ducks in joints; put them into a sauce-pan with enough Spanish sauce to cover them, and add two dozen olives with the stones removed; season to taste with salt and pepper, being guided in this by the seasoning of the Spanish sauce; heat thoroughly; meantime cut a dozen heart shaped croutons, or slices of bread about two inches long and one wide, and fry them brown in plenty of hot fat; when the salmi is hot, pour it on a hot dish, and arrange the croutons around the border; serve hot.