Indian Style Fried Chicken

Spring chickens blanched whole, then jointed, seasoned with salt, pepper and rubbed with curry powder, fried brown in butter; served with a garnish of stewed onions.

Braised Fillets Of Chicken, Hanover Sauce

Old fowls singed, drawn, washed, steamed for an hour, then cut into fillets, arranged in a sautoir with spices and vegetables, moistened with consomme braised till tender and the consomme has reduced to half glaze, fillets taken up into another sautoir, the braise strained into an Hanover sauce and poured over the chicken; served with it and garnished with fancy croutons.

Chicken Curried, With Rice

Young chickens singed, drawn, washed, boiled for an hour in white stock, taken up, drained, cut into joints, seasoned with salt, rolled in flour, fried brown in butter with sliced onions and a clove of garlic, chicken then taken up and placed into a sautoir, sprinkled with curry powder and flour, shook together, moistened with the strained stock they were boiled in, simmered till tender, with the addition of a grated green apple and the juice of a lemon; served in the center of a border of dry boiled rice.

Blanquette Of Chicken With Truffles

Young white chickens singed, drawn, washed, arranged in a sautoir with slices of fat bacon and some lemon juice, moistened with white stock, lid put on and simmered till tender, taken up and cut into joints, placed into another sautoir, bacon and grease removed, Bechamel sauce then poured in, boiled up, skimmed, strained over the chickens; served with it, sprinkled with minced truffle peelings.

Spitchcocked Chicken, Crapaudine Sauce

Spring chickens singed, split, washed, backbone and breastbone removed, trussed out like a frog, seasoned with salt and pepper, rolled in olive oil, broiled well done; served on toast with crapaudine sauce poured around, garnished with parsley and lemon.

Stewed Chicken With Rice

Young chickens singed, split, jointed, fried with olive oil in a sautoir; when brown, surplus oil poured off, minced green peppers and onions with a clove of garlic (crushed) then added and fried a little more, lightly sprinkled with flour, shook together, moistened with consomme, lid placed on and simmered till tender and glazy, then is added some slices of pimentoes and chutney with a glass of Madeira wine, boiled up; served within a border of dry boiled rice that has been very slightly flavored and colored with curry.

Mexican Style Stewed Chicken

Young chickens singed, split, jointed, fried with olive oil in a sautoir till brown, taken up in another sautoir, ham and garlic then fried in the oil of a light color, surplus oil poured off the onions, etc., then moistened with equal parts of tomato and Espagnole sauces, seasoned with thyme, sage, marjoram and sweet pepper, simmered for half an hour, skimmed, strained over the chickens which are then simmered till tender; raw tomatoes peeled and the seeds removed, cut into pieces and stewed down thick with chili sauce; served, the chicken in sauce with fancy croutons at ends of dish, garnished at the sides with the tomato and chili mixture.