Matelotte De Petits Poulets

Cut up your chickens as for a fricassee, legs and wings, pinions, and the breasts and backs, into two, put them into boiling water on the fire for two or three minutes, then place them in a stew-pan with a slice or two of ham, a ladleful of mixed veal gravy and cullis, a bunch of onions and parsley, a little sweet basil, half a shallot, some pepper and salt; stew all together gently for an hour. Then strain the sauce, add some more cullis, a few button mushrooms or sliced truffles, a squeeze of orange or lemon-juice; dish the chicken, pour the sauce over and serve. This may be varied with peas or asparagus tops, instead of mushrooms or truffles.

Cold Minced Chicken Aux Fines Herbes

Mince some mushrooms and sweet herbs, add mace, pepper, lemon zest, and a little salt, two tablespoonfuls of cream, and a piece of butter. Stew them together till the whole are well cooked, then remove the herbs; add the white meat of a cold chicken previously minced, some finely minced chervil and parsley, and the squeeze of a lemon. Just heat it thoroughly and serve with fried croustades of bread round it.

How To Dress Cold Chicken, Veal, Or Game

Cut them up and put them into a good well-seasoned stock, let it come to a boil, and then set it to simmer for half an hour; add a small piece of butter rubbed in flour, a boned anchovy, a minced onion, and a small piece of shallot, a little salt and cayenne, and a tablespoonful of port wine. Let it stew together about ten minutes longer; shake it frequently and it will be ready to serve.

Poulets A La Tartare

Cut the chicken in half, singe it over the fire, marinade it with a little melted butter, one clove of garlic, two or three small onions, some parsley and mushrooms, all hashed together, a little pepper and salt. Cover it with bread-crumbs, and boil over a sharp fire. Serve with a tartare or piquante sauce (see Sauces). Grouse is excellent dressed in the same way.

Quenelles Of Chicken

Take the breast of a fowl and scrape all the meat from the sinews, the same quantity of suet and shred it very fine. Put it in the mortar and pound as smooth as possible; then take the crumb of a penny roll, wet it in milk, add it to the meat in the mortar, and pound a little more; rub it through a fine sieve, return it to the mortar, and mix it thoroughly, first with one whole egg, and then with the white of another; season it with salt and pepper to taste, take it out with a tablespoon, smooth it over the top, and put each into a stew-pan with as much broth or water as will cover them. Ten minutes is sufficient to cook them. Serve with a bechamel sauce.

Chicken Pie Aux Feuilletages

Cover the bottom of the dish or pattypan with a light paste; cut your chickens as for a fricassee; lay them in and season with pepper, salt, and a bit of mace; put in a little bundle of green onions and parsley tied, and two spoonfuls of broth; cover with thin slices of bacon; put the lid on neatly, and bake it about an hour and a half. Before serving, take off the top, remove the bacon and herbs, and skim off any fat. Have ready a ladleful of cullis, with some asparagus points or peas boiled; add the juice of a lemon, make it boiling hot, pour over the chickens, and serve. Young rabbits are good dressed in the same way.

Perigord Pie

Take eight small fat chickens, bone them; make forcemeat of half a pound of liver - fowl's, calves', or lamb - a piece of veal and a small bit of ham, a little salt, some pepper, two boned anchovies, a very little allspice, and some cayenne pepper, a little fresh chopped suet, and the yolks of eight eggs. Pound them all very fine in a stone mortar; stuff the chickens quite full, put them in the pie, and fill up all the spaces above and below with the stuffing. Truffles are a great improvement, and should be added both whole and minced with the forcemeat when they can be procured. All sorts of game make a good pie in this way. It should be eaten cold, and baked in a raised piecrust between four and five hours

Chicken Pie

Cut the chickens in joints; blanch them; season with pepper and salt, a mixed spoonful of chopped mushrooms, parsley, and onions; add a few slices of ham or bacon. A layer below and one above the chicken arranged in the pie-dish is best. Fill it up with veal gravy in which you have previously boiled a few mushrooms; put in also the yolks of six hard-boiled eggs. A little lemon-juice may also be added. Cover with puff-paste, and bake rather more than an hour.

Petits Patties

Cut some chicken in dice, put it into a saucepan with some bechamel sauce, well seasoned with shallot. Reduce it a little and let it get cold. Line your pattie-pans with puff-paste, rather thin, and put a little of the meat in each. Stew them well. Sprinkle them over with bread-crumbs and some bits of fresh butter. Bake them twenty minutes in a quick oven, and serve hot.