Minced Chickens A La Polonoise

Take the fleshy part of roasted chickens, chop it very small, and put the whole into a well-seasoned bechamelle. Send up in a vol au vent, or a bord de plat, with poached eggs over; if you have a deep dish, send them with fried bread round the dish only.

Blanquette Of Chickens With Green Peas

This dish is made out of roast chickens that have already been served up, otherwise it would be very expensive, as it would require five chickens at least to make it, and it would be but a small dish after all. Cut scollops of chickens as large as possible, give them nearly a round shape; but it matters not whether they are of different sizes : put them into the sauce a blanquette as directed, with white peas, but not till you have thickened the sauce.

Souffle Of Chickens A, La Crime

This dish is also made of the remnants of roasted chickens: take off the white flesh, and mince it very small, and pound it in a mortar with a little bechamelle, and a good lump of fresh butter, and salt and pepper; with this mix the yolks of four eggs. Strain the whole through a tammy, or a hair sieve; then beat the white of five eggs till made in a single body; mix these with the former preparation, and put the whole in a dish a souffler, or in a croutade that has been raised like the crust of a pate chaud. It will be done in a quarter of an hour or twenty minutes, according to the quantity. It is to be observed, that if the oven is too hot, the outside of the souffle will be burnt, although the inside is not done enough. This therefore must be carefully attended to.

Gratin Of Fillets Of Chickens With Veloute

This is likewise an entree of desserte; mince the flesh of cold roasted chickens, which you put into a veloute well reduced; then make a border to a dish if you are without a deep one, about an inch thick, and put the minced meat in the middle. Your mince must be thick, and levelled with a knife ; dust it over with crumbs of bread; pour some drops of clarified butter over the crumbs, then throw some more crumbs over, and again some clarified butter and crumbs of bread. Then give a colouring with the salamander, which you must hold at a distance, otherwise it would spoil the colour, which must be acquired gradually. Next cut pieces of bread in balls, and in the shape of corks, fry them in butter, with which alternately garnish your mince all round, and serve up quite hot. Before you put the mince, pour some of the sauce into the dish, to reduce to gratin.

Galantine Of Fat Chickens

Take a nice fleshy chicken, which empty and pick nicely. When picked neatly, bone it without injuring the flesh. Take some slips of ham and some truffles, which cut into bits of the same thickness at least, if you cannot make them of the same length; cut the flesh of the chickens into fillets, and add a few slices of veal; of these form a kind of bed, in such a manner as that when they are cut the slices may be chequered; season with all sorts of spices, salt, etc., then close the skin of the chicken, sew up the back, and give it a nice shape before you put it into the stew-pan. You must have some calf's-foot jelly ready, for the chicken is much sooner done than the calf's foot; then mark the chicken in a stew-pan, and cover it. with layers of bacon; season it with salt and pepper, a bunch of parsley and small onions, some thyme, a bay-leaf, a clove, a little spice, a few carrots, a couple of onions, and some slices of veal; then mix a little broth and a small, quantity of the jelly. The chicken must not boil above an hour.

Then take it off the fire, and let it cool in the liquor, that the slices may stick together by means of the jelly for were this neglected, the galantine would break to pieces on being cut. If you send it up hot, you may pour over it such sauce as you think proper; but it must be a brown sauce, or sorrel, or onions made brown in an Espagnole: however, it is much better to serve a galantine cold with jelly; take some of the liquor, beat the white of two or three eggs, which mix with the cold jelly after having skimmed off the fat; then again put the whole on the fire, and keep stirring till the liquor is white; then let it boil gently; next take the jelly off the fire, and lay it aside with a cover and fire over it: when quite clear, strain it through a cloth and let it cool, to be used when wanted. If you serve the jelly cold, season it with more salt and pepper, as above-mentioned.