Take a well cleansed chicken of two and a half to three pounds; cut the two fillets, the legs, the breast in one, back in two and two wings retaining all the skin. Fill a saucepan with cold water, and soak the pieces of chicken in it for one hour, then throw this off and replace it by one quart of cold water adding to it two medium onions, one containing a clove, a bunch of parsley garnished with a bay leaf and thyme, salt and pepper. Cook the chickens, skim and let simmer gently, be sure that the chicken is cooked before taking them out, and when done, drain on a colander, then lay the pieces in cold water; make a roux with three ounces of butter and three ounces of flour, cook for a few moments without browning, then put in the chicken stock and the liquid from a pound of mushroom heads, as soon as the sauce comes to a boil, remove it to the corner of the range for half an hour. Pare and clean the pieces of chicken carefully, lay them in a low saucepan, remove all the fat from the sauce and pour it through a wire sieve on the chicken, cover and heat it over a slow fire, thicken with four egg-yolks and one ounce of butler by first diluting the yolks with a little of the sauce and increasing gradually until half the sauce is combined with the eggs, then stir it all together, set it on the fire and roll the pieces in: after the sauce thickens, strain it again through a tammy, add the mushrooms to the sauce.

Dress the chicken by forming a high square with the two back pieces and the two wings, in the center of the dish; place the two fillets and two legs against the square and the piece of breast on top, cover with the sauce, putting the mushrooms on the four corners, pour the sauce over and garnish around with small round rice croquettes made with almond milk.

(1862). Chicken Fricassee A La Bouchard (Fricassee De Poulet A La Bouchard)

Singe and cut up the chickens as for a plain fricassee (No. 1861), fry them without letting attain a color in some butter, and add a heaping tablespoonful of flour, mix well and pour in a pint of chablis wine, some broth (No. 194a), and a garnished bunch of parsley (No. 123); cook very slowly and when done, take out the pieces of chicken; thicken the sauce with four egg-yolks and a little butter, pass the sauce through a tammy and just when ready to serve add two chopped blanched shallots; some tarragon leaves and chopped parsley. Pour this over the chicken, garnishing around with Villeroi oysters (No. 698), and mushroom heads fried in butter, then tossed in meat-glaze (No. 402), butter and lemon juice; serve immediately.

(1863). Chicken Fricassee A La Chevaliere (Fricassee De Poulet A La Chevaliere)

After the chickens are singed, remove the pouch and raise the fillets whole, with the pinions; slide the blade of a keen, thin knife between the meat and skin covering the fillets, lard them over with fine shreds of pork and lay them in a lightly buttered sauteing pan. Pare the minion fillets and lard them with either truffles or tongue, then shape them into rounds, two and a quarter inches in diameter; place them in a buttered sautoir on thin slices of fat pork. Cut up the remainder of the chickens and cook them the same as for the plain chicken fricassee (No. 1861). Trim the legs and bread-crumb them. Prepare and cook a croustade the same width as the serving dish. having it three inches high, glaze the larded fillets; cook the minion fillets, and fry the legs to a nice golden color. Dress the backs and wings in the center of the croustade; cover lightly with allemande sauce (No. 407), then range the legs leaving them against the backs: place the larded fillets between these legs, and the minion fillets around; in each of the latter set a fine glazed truffle, then glaze the fillets.

Serve with a veloute sauce (No. 415), thickened when ready, with egg-yolks, butter, and cream; heat well without boiling, and throw in some chopped mushrooms.