(1831). Chicken With Tarragon Gravy Or Sauce - Broiled (Poulet Grille Au Jus A L'Estragon Ou A La Sauce A L'Estragon)

Draw a young pound and a half chicken, cut off the legs at the first joint, cut a slit in the chicken near the pope's nose and pass the stump bone through the slit; split the chicken in two lengthwise, pare each part, beat down to flatten, season and roll in melted butter, then in white bread-crumbs and broil on. both sides turning over when the meats are found to be done. Dress the two half chickens on a hot dish garnish the leg bones with frills (No. 10), and serve with some good tarragon gravy or else with tarragon sauce (No. 548).

(1832). Chicken Cocotte (Poulet En Cocotte)

Cut up one small pound and a quarter to pound and a half chicken; season with pepper, only divide it into four parts, the two legs and the breast part cut in two; put the pieces in the bottom of a cocotte (small earthen saucepan, Fig. 354) with a little piece of butter the size of a nut, placing the legs underneath and the breasts on top, add a small bunch of parsley garnished with thyme and bay leaf and over lay two ounces of unsmoked bacon cut in five-eighths inch squares blanched, then fried in butter, also a dozen and half pieces of potato-shaped like cloves of garlic and as many small raw onions fried to a light color in butter; lay here and there half an ounce more butter, put on the lid and push into a moderate oven for half an hour. The cocotte should stand directly on the bottom of the oven; turn the ingredients over carefully ranging the meat on top of the vegetables; let cook for another ten to fifteen minutes, then add a little clear gravy (No. 404) and chopped parsley; toss and serve in the cocotte itself.

(1833). Epigrammes Of Chicken A La Volnay (Epigrammes De Poulet A La Volnay)

Raise the fillets from four chickens, remove the minion fillets and skin, bone thoroughly and stuff the thighs, then put them into half heart-shaped bottomless molds three-eighths of an inch high, braise and leave to cool under the pressure of a weight; pare, dip in eggs and bread-crumbs and fry nicely. Saute the breasts on a moderate fire, drain and dress them in a circle alternated with the thighs, decorate with fancy favor frills (No 10); and fill the center with a garnishing of whole chestnuts, truffles, mushrooms and cover with veloute sauce (No. 415) that has been thickened at the last moment with egg-yolks and raw cream.

Fig. 354.

(1869). Chicken, Marinade Sauce - Fried (Poulet Friteau A La Sauce Marinade)

Cut off the stumps and pinions from two chickens each one a pound and a half in weight, singe, draw and free them well of their pin feathers, cut them both into five pieces, two legs, two wings and the breast, suppress the second joint bones from the legs and the wish bone from the breast. Lay the pieces in a vessel to season and marinate in oil and lemon juice with sliced onions and parsley leaves; a quarter of an hour before serving, drain off the chickens, wipe them nicely on a cloth, dip in cold milk, roll in flour and plunge one piece at the time in hot frying fat, observing that those taking the longest to cook must be the first ones to be put in; fry them to a nice color, but not too rapidly, as fast as one piece is done, take it out and drain it on a cloth, salt over and dress in a pyramid on a folded napkin. Send to the table accompanied by a sauce-boatful of marinade sauce (No. 496), or else a poivrade sauce (No. 522), or a green sauce (No. 473).