Epigramme Of Chicken, Tomato Sauce

Young chickens singed, drawn, washed and wiped, blanched, taken up and separated into four joints, the breast and under breast seasoned with salt and pepper, then breaded, arranged in a buttered sautoir, roasted and basted till tender and brown, the legs boned, then filled with chicken forcemeat, braised and glazed; served, a fancy crouton in center of dish with a glazed leg and browned breast resting on either side, and a rich tomato sauce poured around.

Blanched Chicken With Veloute Sauce

Young white fleshed chickens singed drawn, washed, trussed with a piece of butter size of an egg mixed with the juice of a lemon and a seasoning of salt and pepper in the inside of each; arranged in a sautoir with slices of lemon and fat bacon, moistened with a little white stock, lid put on, steamed in this way till tender; served, masked with Veloute sauce, and garnished with Hollandaise potatoes.

Matelote Of Chicken

Young chickens singed, drawn, washed, simmered for half an hour in white stock, taken up, jointed, put into Veloute sauce with a glass of white wine, simmered till tender, then is added small white onions, balls of carrot and turnip (some use parsnip) each of which has been boiled in consomme with a pinch of sugar; served, the chicken in sauce, garnished with vegetables.

Chicken Saute With Mushrooms

Young chickens singed, drawn, washed, cut into joints, seasoned with salt and pepper, fried in oil with herbs and garlic, when brown, taken up and placed into a sautoir, button mushrooms then fried in the oil, taken up and put with the chickens, surplus oil then poured off, flour added to the pan, stirred, moistened with chicken stock and Madeira wine, boiled up, skimmed, strained over the chickens, which are then simmered till tender; served garnished with the mushrooms (called, CHICKEN a la MARENGO).

Chicken Stuffed And Stewed, Sauce Milanaise

Young chickens singed, drawn, washed, filled with a stuffing made of grated lean ham, chopped hard boiled eggs, fresh bread crumbs, chopped parsley, minced shallots, juice of a lemon, and a seasoning of thyme, trussed, arranged in a sautoir, covered with white stock, lid placed on, simmered and basted till tender; served in joints with some of the stuffing underneath, and Milanaise sauce poured around.

Fried Chicken With Cucumber Puree

Spring chickens singed, split down the back, separated into four joints, backbone and breastbone removed, blanched in white stock for a few minutes, then taken up and coated with thick cucumber sauce, rolled in bread crumbs, then breaded, fried; served surrounded with a puree of cucumbers.

Stewed Chicken With Dumplings

Young chickens singed, drawn, washed and jointed, arranged in saucepan with carrot, onion, celery and turnip, moistened with white stock, simmered till tender, taken up, sauce made of the stock, the vegetables rubbed through a sieve into the finished sauce, dumplings steamed; served, the chicken in center of dish, dumpling at each end, sauce poured over the whole, sprinkled with parsley dust.