Fritot Of Chicken

Separate a cold poached or boiled fowl, at the joints, into pieces for serving. Remove and discard the skin and such bones as can be removed without spoiling the shape of the flesh. Mix six tablespoon-fuls of oil, three tablespoonfuls of vinegar, half a teaspoonful, each, of salt and paprika, a teaspoonful of onion juice and a tablespoonful of fine-chopped parsley. Turn the pieces of chicken in the dressing until it is absorbed. Let stand half an hour or longer to become seasoned with the dressing. Dip the pieces of chicken in fritter batter and let cook in deep fat until nicely colored. Serve with tomato sauce. Fillets cut from cooked chicken breast, or tender slices of cold roast veal, may be cooked in the same manner. Slices of tender, cold corned beef, freed of fat, are also good treated in this way.

Chicken Baked With Salt Pork

Separate a cleaned chicken into joints as for a fricassee. In a double roasting-pan lay several thin slices of fat salt pork; on these lay the chicken, skin side up, dredge with flour and lay over the top several thin slices of pork; turn in half a cup of hot water or broth, cover and let cook one hour and three-fourths. Baste several times with the dripping in the pan. Dredge with flour after each basting. More broth may be added if needed. Remove the chicken to the serving - dish. Toast about eight diamond-shaped slices of bread, then turn them in the dripping until they are well saturated with it; dispose these around the chicken with parsley between. Add a tablespoonful of butter to the baking pan; when melted stir in two tablespoonfuls of flour and one-fourth a teaspoonful, each, of salt and pepper; stir until frothy, then add a cup of water (that in which the giblets were boiled is preferable) and stir until boiling, then strain over the chopped giblets.

Serve the sauce in a bowl. Partridge may be cooked in the same way.

Fried Chicken, Vileroy

Cut up one or two chickens as for a fricassee. Let them cook in velouté sauce until tender. Drain the pieces and let the sauce simmer until well reduced; skim if needed and let thicken with two beaten yolks of eggs (to a pint of sauce). The sauce should be thick enough to coat the pieces of chicken. Dip the pieces in the sauce and set them on a plate to become thoroughly cold. Egg-and-bread crumb and fry in deep fat. Serve on a hot napkin with the sauce remaining in a boat.

Supremes Of Chicken, Orly

Remove the breast from plump chickens (pullets), divide the large fillets lengthwise into slices the size of the small fillets. Set the fillets to marinate on a bed of sliced onions and parsley branches, sprinkle with a little oil and lemon juice, cover with more of the same vegetables as previously used and let stand an hour. Wipe dry, dip in fritter batter (see Chapter II) and fry in hot fat; drain on soft paper. Serve with tomato sauce, separately.

Supremes Of Chicken, Pojarski

Chop the supremes fine; add half the weight of white bread crumbs, softened in milk and squeezed dry, half the weight of butter, and half the weight of sweet cream. Work the chicken, bread and butter together with a pestle and continue the working while the cream is very gradually incorporated into the mixture. Season with salt, pepper, and mace or nutmeg if desired. Divide the mixture to form shapes the size of supremes and as near like them in shape as possible; dredge and roll in flour and saute in hot clarified butter. Serve at once with green peas or asparagus tips dressed with butter.