Fowl A La Chingara

Take a nice fowl of a fine white colour, singe and pick it well; then cut it into four equal parts, well trimmed. Next cut some thin slices of ham of a very good shape, put them into a buttered stew-pan, and put the four quarters of the fowl over them; let the whole simmer for a while on red-hot ashes: when the fowl is done, drain off the fat, and powder a little salt and pepper over it; you then detach the glaze made out of the gravy of the fowl and slices of ham; pour a little Espagnole, with the juice of a lemon, and send it up with the slices of ham over the four quarters, and four large fried pieces of bread between, of the same dimension as the slices of ham. Mind, this is to be highly seasoned.

Fowl With Tarragon Sauce

Take a fine fowl, truss it and poele it as in No. 3. When you are going to send it up to table, mask it with tarragon sauce, made as follows: put into a small stew-pan, a few branches of green tarragon, and a wine-glass of white vinegar; let it boil for ten minutes, then add four spoonfuls of sauce tournee, and thicken with two yolks of eggs. Strain the whole through a tammy, and put to it a small pat of fresh butter, a little lemon-juice, some salt and pepper, and some leaves of tarragon blanched very green; coyer the fowl with this sauce.

All other pluches, such as leaves of parsley, chervil, etc, etc. are served up with whole entrees, by which is meant, that the fowl has not been cut in pieces. Then use any sauce you may fancy.

Fowl With Cauliflowers

The same as in No. 18; the only difference is, that you boil some cauliflowers in water with a little butter and salt. This you put round the fowl, and then trunk both the fowl and cauliflower with a valoute.

Blanquette Of Fowl Marbree

This dish is one of those that I do not approve of, but it is served at grand dinners. Take off the breasts of three fleshy fowls, wrap them well up in bacon and paper, then roast them; do not let them be too much done. Next lay them aside to cool. Take off the flesh, first from one side, then from the other, which you cut to the size of a half-crown piece, as also some slices of a red tongue; then put into the dish that is to be sent up a miroton of tongue and of fowl; that is, a slice of each alternately, and so on in a spiral line. Take care to keep the dish quite hot. The moment you are going to send up, cover it with a sauce a blanquette, or a l' Allemande. (See Sauces.)

Wings Of Fowl A La Dauphin

If you have a very large dinner to send up, and use a great number of fowls, take six fillets off from the same aide, which makes no difference with regard to the expense; this dish looks better when the wings are all from the same side: prepare your fillets well, lard them with fine bacon, and then put them into the oven in a well-buttered stew-pan, in order to give them a good shape ; when they have got a certain degree of firmness, lay them over slices of bacon, and put under the bacon a bed of vegetables, the same as for a fricandeau, with a little salt, and a good fire over them, in order that the larded part may be seized: the wings will be done in ten minutes; glaze them, and send up with whatever sauce you think proper. Endives with bechamelle, the soubise, and the puree of celery, are however preferable to all others.

Pudding, Or Boudin A La Reine

THIS dish is made out of cold fowls. Take the breast and fleshy parts of several fowls, which you cut into small dice, all of an equal size. Throw those dice into a reduction of veloute, and season them well; next put them into a dish that they may cool. When this preparation is quite cold, cut them into two equal parts, which you make into boudins*, of the size of the dish: roll them into crumbs of bread; then dip them into an omelette†, and roll them again in bread. You must take care that the extremities are well covered with the crumbs, otherwise they would break in the frying-pan. When they are fried to a good colour, drain them, wipe off the grease with a clean towel, and serve with a thin veloute, or green parsley fried between.

Croquettes Of Fowl Au Veloute

These are prepared in the same manner as the Boudins a la Reine, but you must keep them rather thick, to prevent their shrinking while frying. A little fried parsley is to be put into the middle of the dish, and you erect the croquettes round it. There are several manners of rolling them, as in the shape of a cork, of a ball, of a pear; the tail of which is made out of a carrot, or some other substance, which I do not approve of; those which look the best, are in the shape of a cork. You must press pretty hard on the extremities, that they may stand erect on the dish. To place them in a circular form, with fried parsley in the centre, has a pretty effect, though it is very plain.

* A long shape.

† Omelette, consists of eggs beat together with a little salt.

Those that are in the shape of a pear are called a la Du-baril. There are also croquettes of sweetbreads, of palates of beef, of cocks'-combs : but they are all much alike, as will be shewn hereafter.

Croquettes of any kind ought to be made only with remnants of fowl or game, as they require a great quantity of flesh; but they may be made with what is left from the preceding day.