(1881). Chicken In The Saucepan - Roasted (Poulet Roti A La Casserole)

Brown a fine, small, whole chicken trussed for roasting (No. 179) in any kind of earthen saucepan with a little butter. After the chicken has attained a light golden color, moisten it with a spoonful of clear gravy (No. 404) and half a glassful of white wine; cover over and let the liquid fall to a half-glaze. When ready to serve dish up the chicken after untrussing it. A few small whole onions may be added as a garnishing after blanching them in boiling water and then frying them. Cover the whole with a half-glaze sauce (No. 413).

(1882). Chickens With Oyster Sauce (Poulets A La Sauce Aux Huitres)

Blanch four dozen medium-sized oysters in their own liquor. Bard two small chickens weighing a pound and a half each, after having them singed and trussed; run them one at the time on a slender spit, fasten well by tying the legs with twine and roast in front of a good fire basting over with melted butter; untruss, untie and cut each one either in four or five parts, pare the pieces, dress them pyramid form on a dish and cover with veloute sauce (No. 415), reduced with the oyster liquor and then with fresh cream, buttering the sauce well when off of the fire, add to it the oysters, warm them, and pour the whole over the chickens besprinkling the top with chopped parsley.

(1883). Chickens, Tomato Conde Sauce - Stuffed (Poulets Farcis A La Sauce Tomate Conde)

Roast some chickens, when cooked and cold, remove the breast meat, carefully leaving the other part of the chicken intact, cut these breasts into dice, also half as much mush-rooms as there is chicken and half as many truffles as mushrooms, all cut in three-sixteenths of an inch squares. Put this salpicon into a bechamel sauce (No. 409), well reduced with the mushroom broth, then use it to replace the breasts in the chickens, rounding it well on the top; cover the whole with bechamel sauce (No. 409), besprinkle with bread-crumbs and a little grated parmesan cheese, pour on some clarified butter and set the chickens in a slack oven to brown slightly. Dress them on a garnishing of noodles sauted in butter (No. 2972), and well browned, and serve at the same time a sauce-boat of clear tomato conde sauce (No. 550).

(1884). Chickens A La Bourguignonne - Sauted (Poulets Sautes A La Bourguignonne)

Clean and singe two small chickens, then cut them up into five parts; range these in a sautoir with melted butter and oil, some shallots and mushroom peelings; season and fry to a good color on both sides; finish to cook in a slow oven being careful to withdraw the fillets and breasts as quickly as they are done, take out all the pieces from the sautoir, unglaze its bottom with a gill of Madeira and a pint of half-glaze sauce (No. 413), strain and reduce by incorporating into it slowly two gills of Burgundy wine, previously boiled in a red copper untinned pan with aromatics and mushroom peelings. When the sauce becomes succulent, pour it over the dressed chickens and surround them with a circle of round, flat croutons of bread fried in butter and having one side covered with a layer of baking forcemeat (No. 81), glazed over with a brush and kept warm at the oven door.