Another Way

Clean and prepare a chicken as directed.

Cut the neck off, also the legs at the first joint, split the breast in two so as to open the chicken, and flatten it with a chopper. Put about two ounces of butter in a saucepan and set it on the fire; when melted, add a teaspoonful of chopped parsley, stir for half a minute with a wooden spoon, then put the chicken in with salt and pepper; when about half fried on one side, turn it over and half fry the other side; then take off the chicken, roll it in chopped parsley and bread-crumbs mixed together, broil it properly and serve on a Tartar sauce.

A chicken broiled either way above described may also be served on a Bechamel or on a cream sauce.

Croquettes

The proportions that we give below are for half a middling-sized chicken.

A chicken may be cooked especially to make cro-quettes, but it is generally made with cold meat.

Chop the meat fine. Chop fine also half a middling-sized onion; fry it with one ounce of butter, then add half a tablespoonful of flour, stir for half a minute, then add also the chopped meat and a little over a gill of broth, salt, pepper, a pinch of nutmeg, stir for about two minutes, take from the fire, mix two yolks of eggs with it, put back on the fire for one minute, stirring the while; lastly you add four mushrooms chopped, or two truffles, chopped also, or both, according to taste; do not put back on the fire, but turn the mixture into a dish, spread it and put it away to cool.

When perfectly cold, mix it well, as the upper part is more dry than the rest; put it in parts on the paste-board, about a tablespoonful for each part. Have bread-crumbs on the paste-board, roll each part of the shape you wish; either round like a small sausage, or flat, or of a chop-shape; then dip each croquette or part in beaten egg, roll in bread-crumbs again, and fry in hot fat. (See Fry-ing.)

The best way to shape them, is to roll each part round first with a few bread-crumbs, then with a knife smooth both ends, while with the left hand you roll them gently and if wanted flat, strike gently on them with the blade of a knife. If wanted of a chop-shape, when flat, shape with the hands and strike again to flatten them.

Croquettes are made with any kind of cold meat.

In Fricassee

Clean, prepare, and cut as directed. If the flesh is not white, blanch it. Put it in a saucepan, cover it with broth or cold water (broth is better than water), set it on the fire, and add one onion whole, and if covered with water, add also a bunch of seasonings, composed of three stalks of parsley, one of thyme, a bay-leaf, and one clove, boil gently till done. Put about two ounces of butter in a saucepan with one tablespoonful of flour, set on the fire, stir and mix while the butter is melting; then turn the broth or water in which the chicken has been cooked into this pan through a strainer, add salt, six mushrooms sliced, then the pieces of chicken; give one boil, dish the pieces as directed, mix a yolk of egg in the sauce, turn it over the chicken, and serve with or without a border of paste.