Braised Chickens With Mushrooms

Old fowls prepared, bacon tied over the breast, arranged in a sautoir with vegetables and spices, moistened with consomme, lid put on, then braised till tender and glazy, taken up, braise skimmed, strained and added to button mushrooms that have been sauteed with butter and then mixed into Bechamel sauce; served, the glazed pieces of chicken resting on neat shaped pieces of toast surrounded with the mushrooms in sauce.

Chaudfroid Of Chicken

Spring chick-ens a pound and a half each in weight, singed, drawn, washed, trussed, wrapped in buttered paper, roasted without browning, taken up and allowed to cool in the paper, then separated into four joints, neatly trimmed; equal parts of aspic jelly and Poulette sauce made warm enough to mix, then stirred surrounded with broken ice till thick, the chicken then dipped into it, then arranged on a baking sheet to set; when set, decorate them with slices of truffles; the remaining sauce filled into timbale molds that have been lined with aspic jelly and set; served, the chicken joint resting on a crouton of aspic jelly, with the timbale turned out on the end of the chicken, the other end garnished with watercress.

Chartreuse Of Chicken With String Beans

Cold cooked chicken three-fifths; lean cooked ham and fresh grated bread crumbs each one-fifth; the meats cut into very small squares, mixed with the crumbs together with some chopped chervil, capers and a seasoning of tarragon vinegar, salt and red pepper; moistened with stock and beaten raw eggs; filled into buttered molds within half an inch of the top, lids put on and steamed for an hour; allow them to slightly cool before turning out; served, in slices surrounded with French string beans (haricots verts) taken from the cans; washed, then heated in Veloute sauce.

Devilled Chicken Legs With Bacon

Skinned tender chicken legs, scored, laid for an hour in a mixture of olive oil, Worcestershire sauce, lemon juice, red pepper and anchovy essence, then taken up and slowly broiled; served resting on a crouton, garnished with strips of bacon, and some sauce Diable.

Chicken Forcemeat

White meat of cooked chicken three parts; white bread soaked in chicken stock, then squeezed dry, one part; pounded together to a paste with two ounces of Dutter to each pound of meat, seasoned with salt pepper, nutmeg and a little lemon juice, then rubbed through a fine sieve and mixed to a stiff consistency with egg yolks and cold Veloute sauce.

Chicken Forcemeat Balls Curried, With Rice

Balls of the preceding forcemeat poached in a good curry sauce; served with it, being arranged on the serving dish alternately with small molds of dry boiled rice.

Fillets Of Chicken With Asparagus Points

Spring chickens one and a half pounds each in weight, singed, drawn, washed, boiled just done, taken up, cooled, skinned, separated into four joints neatly trimmed, reheated in a rich Villeroi sauce; served masked with it, garnished with asparagus points seasoned with butter.