Supreme Of Chicken With Rice, Sauce Perigueux

The supreme prepared as in the preceding; served, a bed of dry boiled rice, breast of chicken masked with Supreme sauce on top, flanked with two slices of the tongue, and Perigueux sauce poured around.

Turkish Style Stewed Chicken

Young chickens boiled whole with a rack of mutton, (the part that is under the shoulder) in white stock; when the chicken is not quite done it is taken up and drained, placed in a sautoir with butter and sliced onions and fried a golden color, then taken up and cut into joints, the onions removed and washed rice put into the sautoir, moistened with the stock the chicken and mutton was boiled in, cooked till dry and tender, sauce made of the remaining stock seasoned with a little cinnamon; served, a bed of the rice, a chop and joint of the chicken resting on it, with the sauce poured over and around.

Maltese Style Chicken With Rice

Young chickens roasted whole not quite done, then jointed, then braised for a few minutes with minced onions, garlic, and a few cloves, then one part of tomato sauce and two parts of white stock is added to the chickens, and when boiled up, washed rice is added and the whole simmered till the rice is tender; served, a bed of rice with joint of chicken on top and sauce Trianon poured around.

Roast Chicken, Oyster Sauce

Young chickens drawn, singed, washed, wiped dry, filled with a stuffing made of blanched and chopped oysters, chopped parsley, fresh bread crumbs, salt, pepper, nutmeg and a dash of anchovy essence, trussed, roasted and basted till tender; served with some of the stuffing underneath and oyster sauce poured around; made by blanching the oysters, then cutting them into neat pieces, sauteeing them with butter and fine herbs; sauce made of the liquor from the blanching, seasoned with salt, pepper and a dash of anchovy essence, the sauteed oysters and herbs then added.

Spanish Style Stewed Chicken

Cold boiled chicken cut into joints, seasoned with salt, pepper and mixed ground spices, sauteed in olive oil with minced shallots, garlic and chopped parsley; when colored, the surplus oil poured off, and Espagnole sauce added, simmered a few minutes; served with the sauce and garnished with slices of hard boiled (hot) eggs.

Chicken Stuffed With Chestnuts, Madeira Sauce

Chickens drawn, singed and washed, then boiled till tender in white stock, taken up, cooled, stuffed with chestnut forcemeat, trussed, roasted quickly, being basted with butter and flour, served with a rich Madeira sauce poured around.

Chicken With Chestnut Puree And Vegetables

Cold roast chickens cut into joints and trimmed, bone removed and its place filled with a stiff puree of chestnuts moistened with a little cream, together with the grated rind of a lemon, the stuffed joints then dipped in limpid aspic jelly and allowed to set, then decorated with a piping of Ravigote butter; served, a cold dish covered with crisp lettuce leaves, at the ends a triangular shape of mace-doine of vegetables mixed with salad cream, the chicken joints resting on the salad, and tartar sauce in the center.