Saute Of Chicken With Bouchees

Spring chickens singed, drawn, washed, then steamed for five minutes, then separated into four joints neatly trimmed, scraping the little meat off the wing and leg shanks to form handles; seasoned with salt, pepper and powdered thyme, fried brown with butter, then put into Madeira sauce and simmered till tender; served, resting against a crouton with frills on the shanks, sauce poured over the meat, garnished with very small patties filled with salpicon.

Vol-Au-Vent Of Chicken With Quenelles

Large patty shells with separate covers filled with a salpicon of chicken, cover then placed on, served with Madeira sauce poured under, and garnished with small poached chicken quenelles.

Roast Boned Chicken

Large old fowls and young hens singed, skin laid open down the back and all bones removed, the old ones then laid out flat skin side down, seasoned with salt, pepper, nutmeg and powdered thyme, alternate strips of larding pork and red cooked tongue then placed lengthwise down the center, then covered with forcemeat, the young hen without skin laid on top of it so that the white meat covers the dark meat of the fowl, outer skin of the fowl then drawn together and sewn close, leaving no apertures; again sewn up into a cloth, steamed for an hour, cloth then removed, roasted and basted till well done and tender, taken up, pressed; when cold, string removed, glazed; served cold in slices with salad.

Boiled Boned Chicken

Same as the preceding, but instead of steaming, it is simmered till tender in white stock containing vegetables; when done, taken up, pressed in the cloth; when cold, cloth and string removed, all adhering grease removed with a hot cloth, it is then glazed; served cold in slices with salad.

Galantine Of Chicken

Galantine molds placed in a pan of broken ice, salt and water, limpid aspic jelly poured in to coat the sides, which is then decorated with peas, strips of tongue, stamped slices of truffle and whites of hard boiled eggs, etc., the decorations then coated with more limpid jelly and allowed to set, the interior then filled with slices of boned chicken and limpid jelly till full, (always see that the slices of chicken are placed on edge, NOT LAID FLAT! so that when it is turned out, the slices may be removed with the jelly adhering merely by the use of a fork). When set, the mold is slightly warmed with a hot cloth, then turned out, the dish garnished with croutons of aspic jelly, cress, crisp shred lettuce, fancy slices of pickled beet, or variations at the cook's fancy.

Fried Breast Of Chicken With Corn Fritters

Spring chickens singed, drawn, washed and simmered barely done, taken up, cooled, skinned, breasts removed, seasoned with salt, pepper, nutmeg and powdered thyme, rolled in melted butter, then in flour, then in beaten eggs and fried in hot fat, taken up and drained; served with sauce Supreme poured under, and garnished with small corn fritters and watercress.