Stewed Chicken, Sauce Provencale

Young chickens singed, drawn, washed, jointed, seasoned with salt and pepper, rolled in flour, sauteed in olive oil with minced shallots and garlic, taken up into another sautoir with sliced tomatoes, moistened with claret wine and Espagnole sauce, simmered till tender, finished with lemon juice and chopped parsley; served with the sauce and tomatoes.

Spring Chicken In Batter With Fried Onions

Spring chickens singed, split, backbone and breastbone removed, thigh bone snapped, blanched in white stock a few minutes, taken up and drained, seasoned with salt, pepper, nutmeg and powdered thyme, then dipped in batter and slowly fried in hot fat; rings of onions steamed for a few minutes, then dipped in milk, then flour, fried crisp in hot fat; served as a garnish to the chicken.

Stuffed Breast Of Chicken With Cucumbers

Breasts of spring chickens that have been steamed whole not quite done, trimmed, spread with chicken forcemeat, then dipped in beaten eggs, then sprinkled with grated lean cooked ham, minced truffle peelings and breadcrumbs, arranged in a baking pan, moistened with a little melted butter, slowly heated and browned; served garnished with a puree of cucumbers.

Chicken Sausages, Sauce Hollandaise

Raw chicken meat without skin three-fifths, cooked chicken meat one-fifth, cooked tongue and mushrooms mixed one-fifth, all minced together, seasoned with salt, pepper, nutmeg and powdered thyme, formed into sausage shapes, lightly breaded, arranged in baking pan with bacon trimmings and butter, slowly roasted and basted till done; served with Hollandaise sauce.

Souffles Of Chicken

Breasts of raw chicken pounded to a paste, then rubbed through a fine sieve and mixed with separately beaten whites and yolks of eggs, seasoned with butter, cream, salt, red pepper, nutmeg and lemon juice, filled into fancy paper cases, the top sprinkled with sifted bread crumbs and melted butter, slowly baked, the served immediately.

Chicken Quenelles With Truffles, Sauce Supreme

Chicken quenelle forcemeat shaped like eggs between two spoons, poached in seasoned white stock, taken up and drained, then dipped in Supreme sauce; served with it, arranged on serving dish in fours, two of them sprinkled with minced truffle peelings.

Cannelon Of Chicken, Tartar Sauce

Cannelon case made of puff paste (see Can-nelons) filled with chicken forcemeat, slowly heated through; served with tartar sauce, garnished with watercress.

Chicken Forcemeat Fried, Tomato Sauce

Chicken forcemeat rolled with pointed ends size of a finger, resembling a cigar in shape, breaded, fried; served with tomato sauce.

Saute Of Chicken With Rice And Leeks

Young chickens singed, drawn, washed, jointed, seasoned with salt and pepper, then lightly sauteed with minced onions and ham in butter, taken up into a sautoir, sauce made in the pan they were fried in, strained over the chickens, simmered till tender, rice boiled dry; then mixed with some of the sauce; served as a border to the chicken, which is further garnished with fried shredded leeks.