Chicken Saute With Potato Balls

Spring chickens singed, drawn, washed, steamed for five minutes, then taken up and separated into four neat joints, seasoned with salt and pepper, fried with butter to a golden color; balls scooped out of raw potatoes steamed nearly done, then fried in butter like the chickens, both of which are then sprinkled with fine parsley; served, the joints dipped in hot Colbert sauce surrounded with the potatoes.

Croustades Of Chicken

Fancy crofis-tades made of paste filled with a salpicon of chicken; garnished with watercress.

Chicken Hash With Peppers On Toast

Cold cooked chicken without skin cut into very small squares, green peppers shred and blanched, both mixed and simmered in a rich Veloute sauce; served on toast.

Minced Chicken With Poached Egg

Cold cooked chicken without skin cut into very small squares, mixed into and heated with Bechamel sauce; served on toast with a trimmed poached egg on top, the yolk sprinkled with parsley dust.

Chicken Hash With Stuffed Peppers

Small green peppers split, cleaned and blanched, filled with chicken forcemeat, arranged in a sautoir, moistened with a little consomme, lid put on and simmered till done; the minced chicken on toast of the preceding recipe served garnished with the stuffed peppers.

Chicken Fritters, Piquante Sauce

Cold roast tender chicken in joints, laid for an hour in vinegar with chopped chives, taken up, breaded and fried; served with Piquante sauce.

Chicken Panada With Eggs On Toast

Cold cooked chicken without skin minced and pounded to a paste, then rubbed through a fine sieve, seasoned with salt, pepper and nutmeg, mixed with an equal quantity of fresh bread crumbs, moistened with cream, made hot; served heaped high on toast with a trimmed poached egg on top.

Potted Chicken For Sandwiches

Two parts of cold cooked chicken meat without skin, one part cooked ham, one part butter, the meat minced and pounded to a paste with the butter, then rubbed through a fine sieve, seasoned with mace, salt, red pepper and nutmeg, packed into small jars, sealed with melted butter, and stored away in ice box for use.

Timbales Of Chicken With Forcemeat Balls

Timbale molds lined with a quenelle forcemeat, then filled with scallops of braised chicken and slices of mushrooms and truffles, the bottom then covered with forcemeat, molds arranged in a baking pan containing a little water, baked till set; served turned out with sauce Bressoise poured around, and garnished with small balls of poached forcemeat.

Chicken Saute With Oysters

Large oysters blanched and drained; young chickens singed, drawn, blanched, jointed, seasoned with salt and pepper, rolled in flour, fried in butter, taken up into a sautoir, gravy made in the pan they were fried in, using stock and the strained oyster liquor, boiled up and skimmed, then strained over the chicken, which is now sim mered till tender; the oysters sprinkled with parsley and sauteed in butter for each order; served, the chicken in joints garnished with the oysters sautees.

Capilotade Of Chicken

Cold roast chickens cut into neatly trimmed joints, arranged in a sautoir, covered with a brown Italian sauce, simmered in it for fifteen minutes then served garnished with fancy croutons.

Collops Of Chicken With Macaroni

Cold cooked chicken without skin cut into thin slices about the size of a quarter of a dollar, made hot in a rich Bechamel sauce; macaroni broken into inch lengths, boiled in boiling salted water, taken up and drained, then mixed with Parmesan cheese and a little Bechamel sauce; served, the macaroni as a border sprinkled with parsley dust, the chicken piled high in the center, garnished with strips of cooked red tongue.

Hashed Chicken And Ham With Rice

Chicken cut the same as in the preceding recipe, thin slices of lean cooked ham cut out with a column cutter, both mixed and made hot in Veloute sauce. Rice washed and then boiled in chicken broth till moisture is all gone and the grains soft, then mixed with a liaison of egg yolks and Veloute sauce, seasoned with red pepper and nutmeg; served, the rice as a border, the ham and chicken in sauce piled high in the center.