Cutlets Of Chicken A L'Epigramme

Take the fillets of five pullets, and pare them well. Then take the small bone of the pinion, scrape it well, and stick it dexterously into the point of the fillets; season with salt and pepper. Brush them over with the yolks of two eggs, then dip them into crumbs of bread, next into some melted butter, and crumbs of bread again; let them be covered entirely. Broil them exactly at dinner-time. Then put the Filets mignons in scollops, in a sauce a blanquette, with mushrooms, and send up. On other occasions you may sautez the Filets mignons entire, and dish them between the cutlets, with a thin Allemande. (See Sauces.)

Wings Of Chicken A La Marechale

See wings of fowl a la St. Laurent, No. 21, page 155.

Blanquette Of Chicken A La Turque

Take a cold fowl or chicken, and cut it into scallops, in the shape of half-crown pieces : have ready some rice, well-washed, and which has been boiled in rich broth or consomme ; let the rice be thick, make it richer with a few spoonfuls of bechamelle; dish it en buisson; put the scollops of chicken en miroton up to the top of the buisson; keep the whole hot, well covered, and when ready to send up, mask with a sauce a blanquette, or a bechamelle.

To this dish I prefer the following.

Saute Of Fillets Of Fat Pullets A La Turque

Take the fillets of three fat pullets, tear off the skin, and cut the sinews out of the flets mignons; stick two together, and you then will have nine fillets: put the whole into a saute-pan with some clarified butter, and a little salt (never put any pepper into white made dishes), and cover them with paper to prevent the dust. At dinner-time have some rice ready that has swelled in rich consomme; the rice must be kept thick: mix two spoonfuls of bechamelle with it, and a small bit of very fresh butter. This rice is dressed en buisson in the centre of the saute, which is made in the same manner as the saute au suprime, with the filets round it.

Saute Of Fillets Of Fat Pullets, Sautez Au Supreme

See No. 22, page 156, Fillets of fowl au supreme.

Wings Of Fat Pullets A La Dauphine

See No. 30, page 159, Wings of fowl a la Dauphine.

Boudins Of Fillets Of Chicken A La Reine

See No. 31, page 160.

Fat Pullets Aux Nouilles

Take a couple of fat pullets, which dress and prepare as directed in No. 1, and stew them in the same manner. The nouilles are made as follows: take the yolks of four eggs five spoonfuls of flour, a lump of butter of the size of two eggs, and a little salt; make a paste which you mois-ten with a little water, yet let it be kept thick; work it hard with your hand, and spread it on the pastry-table with the rolling-pin; mind to powder a large quantity of flour when you cut the paste into dice, to prevent their sticking to the pan; blanch the dice in water with a little salt. Drain them, throw them into cold water, and stew them in consomme; when they are done, drain them again, and toss them in a small quantity of Allemande, or of veloute You may also pour those sauces over the chickens. The paste may be cut into different shapes, as squares, lozenges, etc. etc. Eminces, or blanquettes, agree very well with the nouilles.

Chickens A La Tartare

Take two very young chickens, singe and dress them en poule, by which is meant, that you make a hole above the joint of the leg, and thrust the claws into those holes: then split them in two, break the bones of the legs, and bone the backs and breasts, leaving as few bones as you possibly can; then mould the chickens into a round shape; season them with salt and pepper; take a brush dipped into yolks of eggs, and brush the chickens all over; next dip them into crumbs of bread; have some clarified butter ready,dip them into it, and then into crumbs of bread again, and roll them equally; lay them on something flat, to give them a good shape; half an hour before you send them up, broil them on a clear fire; serve up with gravy, or an Ita-lienne. Observe, that the legs are a long time boiling; ascertain if they are done before you send them up.

How To Cook Scollops Of Chicken

Scollops Of Chicken, With Truffles

See Scollops of Fowl, No. 25, p: 157. You must always reduce to a glaze, a little consomme, into which you have put the parings of the truffles. When reduced, strain it through a sieve, that the parings may not injure the sauce. Then use a small quantity of it with the sauce of the saute, and add a little cream to whiten the sance.