Chicken Pot Pie

Chickens boiled with salt pork and a few vegetables till tender, taken up and cut as for chicken pie preceding, put into a pan; sauce made of the stock, seasoned with salt, pepper, nutmeg, lemon juice and chopped parsley, poured over the chickens; spoonfuls of dumpling mixture dropped close together all over it; baked and served. Or the chicken when cut up, may be put into another saucepan, covered with the sauce, dumplings put all over it, lid put on, and the dumplings cooked by thus having the sauce boiled round them.

Chicken Saute With Rissoto

Young chickens fried in joints, of a light color with mushrooms, taken up, gravy made in the pan they were fried in, strained over the chicken in a sautoir, simmered till done, seasoned with salt, pepper and a glass of sherry wine. Ris-soto made by cutting some ham fat into small dice and frying it with minced onion in a sau-toir, little curry powder added, then rice, moistened with white stock, lid put on and simmered till rice is well cooked, adding more stock if required. Seived, the chicken in sauce in the center of the dish, flanked with small domes of rissoto formed by filling small molds and turning them out for each order.

French Style Small Chicken Pies

Boiled tender chickens, the stock well reduced till of a full flavor, meat taken from the chickens, cut into flakes of an even size; thick sauce made of the stock, seasoned with salt, pepper, nutmeg and chopped parsley, poured to the chicken. Puff paste cut out with large circular cutter, egg washed and baked; when done the paste split, the lower half covered with the chicken meat in sauce, top put on; served surrounded with small balls of potatoes steamed, then moistened with Maitre D'Hotel butter.

Cutlets Of Chicken With Vegetables

Spring chickens should be used-boiled not quite done in white stock, then allowed to become cold, the breasts and legs then taken off, making four cutlets to each chicken, leaving the leg and wing bones a little long and scraping the same, so that it resembles a chop bone; seasoned with salt and pepper, breaded and fried; served surrounded with Julienne vegetables mixed into Hollandaise sauce.

Fried Fricassee Of Chicken

Neat shaped pieces of cold fricasseed chicken with the sauce adhering, rolled in bread crumbs, then breaded and fried; served with a white Italian sauce poured around.

Stewed Chicken With Tomatoes

The chickens jointed, seasoned with salt and pepper, placed in a sautoir with olive oil, parsley, some small onions and a clove of garlic, lid placed on and fried or simmered in their own steam till tender, taken up and gravy made in the sautoir they were stewed in; served, the chicken with some gravy over it, garnished with fried slices of tomatoes sprinkled with parsley dust.

Supreme Of Chicken With Toulouse Ragout

Breasts of young chickens that have been boiled whole, so that their shape is retained; skinned and trimmed to a pear shape, then sauteed lightly in butter, taken up and placed into a Supreme sauce and simmered gently for a few minutes; slices of cooked smoked tongue trimmed to a pear shape and heated with a little butter; served, the chicken breast resting on a fancy crouton flanked with a slice of the tongue, Supreme sauce poured over the chicken, garnished with button mushrooms, turned truffles, cocks-combs and kernels.