(1910). Chickens A La Leonia - Boiled (Poulets Bouillis A La Leonia)

Have very tender two-pound chickens, prepare and truss them as for an entree and range them in a saucepan with stock (No. 194a) to cook slowly; when done cut each chicken into five pieces; two legs, two wings, and one of the breast hones. Fry lightly in butter one shallot or half a medium onion, add four ounces of dried mushrooms, softened in water and chopped up finely, also a bunch of parsley garnished with thyme and bay leaf, moisten with two gills of white wine and a pint of veloute sauce (No. 415,); skim the top properly for fifteen to twenty minutes, then take out the parsley and pour in a pint of tomato sauce (No. 549) and a quarter of a pound of lean ham cut in three-sixteenths inch squares, let the sauce reduce until quite thick, add the pieces of chicken and when thoroughly warm, dress with the sauce, bestrewing the surface with chopped parsley.

(1911). Chickens A La Stuyvesant-Poele (Poulets Poeles A La Stuyvesant)

Have two good chickens weighing three pounds each; truss them for entree (No. 178) and cook them as explained under the heading to poeler (No. 12); when done properly, drain, untruss and cut them up into five or six pieces, dress them in a pyramid form on a layer of forcemeat three-quarters of an inch thick, poached on the same dish intended for the table, and surround with a circle of channeled mushrooms (No. 118), new carrots cut pear-shaped and blanched, then cooked in stock (No. 194a) with a little sugar: throw some very small cooked green peas over the whole, also a printaniere sauce (No. 546) and send to the table with some of the same sauce served separately.

(1912). Chickens, English Style - Boiled (Poulets Bouillis A L'Anglaise)

Prepare and truss some young two-pound chickens as for an entree (No. 178), boil them in stock (No. 194a) and drain when done; dress and cover with a well buttered veloute sauce (No. 415), adding to it chopped parsley and lemon juice.

(1913). Chicken With Noodles, Macaroni, Ravioles, Or Mirmidons - Braised (Poulet Braise Soit Aux Nouilles, Macaroni, Ravioles, Ou Mirmidons)

Cook a chicken the same as with rice (No. 1914), roll out thin, some noodle paste bands (No. 142) two inches wide, cut it into fine shreds, plunge them into boiling, salted water and let cook for eight to ten minutes while covered; remove from the tire to drain on a sieve. Return these noodles when dry to the saucepan and add two or three spoonfuls of good bechamel (No. 409), fresh butter, grated parmesan, a bit of nutmeg and salt and pepper, then dress on a hot dish; lay the chicken on top either whole or neatly cut up, pour over its liquid reduced to a half-glaze and thickened with a little tomato sauce (No. 549). This chicken can be served exactly the same only substituting macaroni (No. 2960), ravioles (No. 2976), or mirmidons (No. 689).

(1914). Chicken With Rice - Braised (Poulet Braise Au Riz)

Draw a chicken weighing three pounds, break the breastbone and fill the inside with a good dressing composed of beef marrow and raw ham, a handful of bread-crumbs, one egg-yolk, salt, pepper, and nutmeg. Sew up the opening on top and truss with the legs inside; bard nicely, and lay it in a saucepan proportionate to its size, with the giblets, a garnished bunch of parsley. (No. 123) two cloves, and some ham parings. Moisten to about its height with stock (No. 194a) from the stock pot retaining all the fat and let boil up briskly for five to six minutes: remove the saucepan on one side of the range to finish boiling the liquid slowly fur half to three-quarters of an hour. Place half a pound of well-washed and lightly blanched rice into another saucepan, wet it with two-thirds of the chicken broth after straining it through a fine sieve; in case there be not sufficient add a little broth; cook eighteen to twenty minutes on a hot fire; it should be softened and sufficiently dried; remove and finish by stirring in with a fork, a piece of butter, also a dash of nutmeg. Dress the rice on a dish, lay the chicken on top after draining and untrussing it, then serve. A small handful of grated parmesan cheese may be added to the rice if desired.

Serve separately the remaining third of the stock reduced to a half-glaze.