(1878). Pilau Of Chickens (Pilau De Poulets)

Cut up in four pieces each, two small chickens weighing no more than a pound and three-quarters apiece, obtaining two legs, two breasts, fry them for a few moments in butter, then moisten to their height with stock (No. 194a), adding a bunch of parsley garnished with aromatics, and seasoning with salt, pepper, and spices; cook the whole slowly, being most particular to remove the tenderest pieces as rapidly as they are done and transfer them into another saucepan; strain the stock, remove its fat, and pour the liquid over the meats with four gilis of boiling stock added, and then throw in half a pint of Carolina rice for every quart of broth, and a little powdered saffron; cook the rice for ten minutes on a good fire then withdraw it to the corner of the stove to continue cooking for ten minutes longer; the rice should now be dry and tender; finish by taking it off the fire, and incorporating into it two ounces of fresh butter divided in small pats. Dress the stew in a deep dish or else a vegetable dish.

(1879). Chickens A La Championne - Roasted (Poulets Rotis A La Championne)

Select two very fleshy chickens of two pounds each; singe, draw and clean them, picking out all the pin feathers; truss them as for an entree, explained in the Elementary Methods (No. 178); cover the breasts with dry mirepoix (No. 419) and wrap up in a thin slice of fat pork; roast them on a spit before a slow but well-regulated fire, basting over frequently. Cut up quite fine one pound of cooked and peeled mushrooms; combine them with reduced bechamel sauce (No. 409) and finish with a little paprika and melted meat glaze (No. 402); with this preparation fill some hollow, round or semi-circular crusts (No. 52), smooth the surfaces and bestrew the tops with parmesan, then glaze them in a brisk oven or under a salamander (Fig. 123). As soon as the chickens are taken from the spit, unwrap and cut them up into five pieces each, suppressing the drumsticks; range them inside a cooked paste border (No. 10) fastened on at some distance from the edge of the dish as shown in Fig. 3; around this border lay the garnished crusts and cover the chickens lightly with a little tomato sauce (No. 549) sending a sauce-boat of the same to the table to be handed round the same time as the chicken.

(1880). Chickens A L'Hoteliere - Roasted (Poulets Rotis A L'Hoteliere)

Peel twenty medium fresh mushroom heads, empty out the insides and stuff them as explained in No. 650. Roast two tender chickens on the spit before a good fire, basting them over with butter. Chop up the mushroom ends and put them in a saucepan with thyme and bay leaf, minced shallots, two gills of white wine and two gills of gravy (No. 404); cover the pan and cook over a slow fire for ten minutes, then strain the liquid through a sieve and reduce it to the consistency of a half-glaze, adding four tablespoonfuls of melted glaze (No. 402) and two of Madeira wine; boil up the sauce for two minutes and remove it on one side to finish with butter. Salt and untruss the chickens, cut each one into five pieces and dress them pyramidieally on a dish; surround with the stuffed mushrooms and pour the sauce over the chickens.