Chicken Cutlets With Green Peas

Spring chickens singed, drawn, washed, steamed not quite done, taken up, cooled, skinned, separated into four joints, seasoned with salt, pepper and nutmeg, dipped in cooling Vil-leroi sauce, then in bread crumbs, then breaded and arranged in a buttered baking pan, roasted and basted till brown and frothy; served surrounded with green peas moistened with consomme and butter.

Scalloped Chicken

Cold cooked chicken meat cut into thin slices, moistened with Alle-mande sauce, filled into scallop shells or oval deep dishes, sprinkled with fresh bread crumbs mixed with Parmesan cheese, salt, red pepper and nutmeg, then with melted butter, arranged on a baking sheet, heated and browned; served in the shell or dish, garnished with watercress.

Chicken Kromeskies, Sauce Peri-Gueux

Cooked chicken and tongue, button mushrooms and truffles all cut into very small squares and boiled down thick in a rich Veloute sauce, a liaison of egg yolks and cream added just at the finish, then turned into a buttered shallow pan, smoothed with a palette knife, covered with buttered paper and allowed to become cold, then cut into even sized pieces, formed to the shape of long corks, wrapped round with a thin slice of cold boiled bacon or udder, pinned with a toothpick, dipped into batter and fried, toothpick then removed; served with Perigueux sauce.

Salpicon Of Chicken With Potatoes

Cooked chicken, tongue, mushrooms and truffles cut into small squares and made hot in a rich Poulette sauce; served, the serving dish bordered with mashed potatoes forced from a bag and fancy tube, sprinkled with parsley dust, the salpicon in the center.

Chicken Patties, Sauce Supreme

The preceding salpicon, but cut smaller, filled into patty shells; served with Supreme sauce poured around.

German Style Stewed Chicken

Old fowls singed, drawn, washed and trussed, arranged in a saucepan with grated green apples and onions, covered with stock, simmered in hot oven till tender, Allemande sauce made from the reduced liquor, noodles boiled in stock till tender, taken up and drained, then mixed with some of the sauce; served, the chicken masked with sauce, surrounded with noodles.

Chicken Quenelle Forcemeat

Raw skinless chicken meat with a little beef suet minced, pounded together to a paste, rubbed through a fine sieve with some bread that has been soaked in milk and squeezed dry, seasoned with finely chopped parsley, grated lemon rind, salt, red pepper and nutmeg, worked to a stiff consistency with raw egg yolks beaten with a little cream.

Chicken Quenelles With Mushrooms

The forcemeat preceding made into balls or shaped like eggs between two dessert spoons; poached in white stock till they float, taken up and rolled in fried sifted bread crumbs; served surrounded with button mushrooms in Veloute sauce.

Rissoles Of Chicken

The salpicon as given for "Kromeskies" when cold, cut out with a circular cutter, two sheets of puff paste rolled out thin, the chicken placed over one sheet, covered with the other, stamped out with a fancy edged cutter, arranged on a baking sheet, brushed over with egg wash and baked.