Braised Chickens With Green Peppers

Young chickens singed, drawn, washed, filled with a stuffing made by boiling yellow corn meal with chicken stock to mush; when done, mixed with fresh grated breadcrumbs, parmesan cheese, butter, salt and pepper, trussed with slices of bacon tied over the breast, arranged in a sautoir with onions, carrot, parsley, bay leaves, cloves and a crushed clove of garlic, moistened with consomme, braised till tender and glazy, taken up, braise strained and skimmed, then added to some Espagnole sauce containing green peppers sliced, and a seasoning of curry powder; served, the chickens in portions with stuffing underneath, sauce poured over, garnished with the peppers.

Boiled Chicken With Vegetables, Allemande Sauce

Old fowls singed, drawn, washed and trussed, put into saucepan with carrot, celery and onions, covered with salted water, lid put on, saucepan then placed in hot oven, chickens simmered till tender (about three hours), taken up, Allemande sauce made from the remaining stock; small balls of carrot simmered in consomme till tender, a can each of lima beans and flageolets opened and washed, then mixed with the carrot balls, seasoned with salt, sugar and red pepper; served, the chicken in joints with sauce poured over, and garnished with the mixed vegetables drained out of the consomme.

Boiled Larded Chicken With Macaroni

Old fowls singed, drawn, washed, the breasts larded, trussed, arranged in saucepan with carrot, onions and celery, covered with salted water, lid put on, simmered in hot oven till tender; a rich yellow sauce made from the reduced liquor, macaroni broken in inch lengths and boiled in salted water till done, taken up, drained, seasoned with paprika, par-mesan cheese and a little of the sauce for the chickens; served, the birds in joints with the sauce poured over and sprinkled with parsley dust, garnished with the macaroni.

Stewed Chickens With Estragon

Old fowls singed, drawn, jointed, washed, put into a sautoir with some fat from the top of the stock pot, a few veal trimmings, a bunch of tarragon and some sherry wine, covered with white stock, lid put on and simmered in a hot oven till tender, then taken up into another sautoir, the remaining stock strained, skimmed, and added to a rich Poulette sauce containing chopped tarragon leaves; served, the chicken covered with the sauce and garnished with slices of hard boiled (hot) eggs.

Braised Chickens With Vegetables

Old fowls singed, drawn, washed, the breasts larded, trussed, arranged in saucepan with some bacon trimmings, spices and vegetables, moistened with white stock and Madeira sauce in equal parts, lid put on, simmered in hot oven till tender, taken up, the braise strained and skimmed, then poured over the chickens; cans of macedoines opened and washed, then kept hot in consomme; served, the chickens in joints with the sauce over, garnished with the vegetables drained from the consomme.