(1907). Chickens With Pine Herbs, Tomato Garnishing - Sauted (Poulets Sautes Aux Fines Herbes, Garnis De Tomates)

Fry chopped parsley and mushrooms and four blanched chopped shallots in butter: add two young two-pound chickens, both cut up into five pieces and a garnished bunch of parsley (No. 123); season with salt and pepper; let all cook without adhering to the pan. skim off the fat and add a pint of espagnole sauce (No. 414), some clear gravy (No. 404) and the juice of a lemon. Put some butter and oil in a pan and when hot range one beside the other, some halved tomatoes having the seeds pressed out; season with salt and pepper, add a whole clove of garlic; fry these over a hot fire keeping them whole, and when their moisture has evaporated suppress the garlic and besprinkle with a little prepared red pepper (No. 168). Dress the chickens in a pyramid form, surround with the tomatoes and pour over the chicken gravy just as it is; dredge the surface with chopped parsley and serve with a separate half-glaze sauce (No. 413) mixed with tomato sauce (No. 549).

(1908). Spring Chickens As An Entree, ROasted - Small (Poulets Reine Rotis En Entree De Broche)

Singe three small chickens weighing three-quarters of a pound each; draw, and clean well; truss as for an entree (No. 178), cover the breasts with a dry matignon with Madeira (No. 406) and tie on this thin slices of fat pork to keep it in place, tying the pork with three rows of string: run iron skewers lengthwise of the chickens and fasten them on the spit: three-quarters of an hour before serving roast them in front of a bright fire basting over with butter and the fat from the dripping pan. When done, remove, unwrap and untruss. Invert on a dish a decorated and poached quenelle forcemeat (No. 80) border; lay in the center of the dish and on this a triangular center of fried bread covered with the same forcemeat, poach in the oven and range the chickens in a triangle on this border, leaning them up against the fried bread center. Dress between each one small clusters of round and peeled truffles rolled in meat glaze (No. 402), insert a garnished skewer in the bread center and the chickens. Pour some Madeira sauce (No. 492) reduced with truffle parings into the bottom of the dish after straining it through a tammy and serve more of it in a sauce-boat.

(1909). Chicken A L'Aquitaine - Braised (Poulet Braise A L'Aquitaine)

Draw and singe a fine corn-fed chicken weighing two and a half to three pounds; break the breastbone and fill the inside with a good dressing composed of beef marrow and raw ham combined with a handful of bread-crumbs, one egg-yolk, salt and nutmeg; sew up the stomach skin at the vent and truss with the legs inside; cover with slices of fat pork and then lay it in a narrow saucepan garnished with a bunch of parsley containing two cloves, some ham trimmings and an onion; moisten to half the height of the chicken with broth and allow the liquid to boil for a few moments, then set the saucepan on a slower fire to have it cook from half to three-quarters of an hour, basting it over frequently and letting it acquire a fine color. Strain off the stock, remove its fat and reduce it with espagnole sauce (No. 414) to the consistency of a half-glaze sauce. Infuse a piece of cinnamon in a gill of Madeira wine for fifteen minutes, strain it through a napkin and add it to the sauce. Place in a saucepan some round and well-pared slices of duck's liver, some cocks'-combs and kidneys, truffles and mushrooms; pour two-thirds of the above sauce over these, then untruss the chicken and dress it with the garnishing distributed around and the remainder of the sauce served in a separate sauce-boat.