Border Of Paste

Knead well together, so as to make a rather thick paste, two whites of eggs with flour; spread it with a rolling-pin in a long strip about two inches and a half broad and one-fifth of an inch thick. Trim the sides if not straight; cut three rows of holes in the middle with a fruit-corer, then cut the strip of paste in two, length-wise and in the middle of the middle row of holes. Cut it again across in pieces about three or four inches long. Put it in a warm place to dry till hard enough to keep in shape and still be pliable; warm the dish on which you wish to place it; beat the white of an egg just a little with a pinch of sugar, glaze the straight side of the paste with it; place it all around and on the border of the dish with the dentilated side up. Place the pieces of chicken inside of the border as directed above, and serve.

The cut below represents the border. One, a, is the border before being cut in two, and b when cut.

It may seem difficult to place the border at first, but it will be easily done after having tried once or twice, and following the directions previously given. It is better to try when not in a hurry and before being wanted; that is, before you wish to serve it. The border may be made and placed on a dish without a chicken, it will be better for an experiment.

In Fricassee A La Chevaliere Or Parisienne

While the chicken is cooking as directed for fricassee, prepare a garniture of chicken-combs, and, when the chicken is dished, place the garniture all around it, and serve warm.

A La Franpaise

While the fricassee is being made, prepare a garniture of mushrooms or one of truffles, or both.

Dish the chicken as directed, place a garniture of mushrooms or one of truffles, or both, tastefully all around, and serve warm.

When a fricassee is made for several persons, with two, three, four, or more chickens, three garnitures may be placed around the same dish, and, when carefully and tastefully arranged, it makes a sightly one.

The three garnitures are, generally, of chicken-combs, mushrooms, and truffles; they may be also of chicken-combs, quenelles of chicken, and croutons; or, of financier-e, truffles, and chicken-combs ; or a boiled craw-fish here and there, and two of any of the above-mentioned garnitures.

Instead of a garniture, it may be served with a border of rice. (See Rioe in Border.)

A La Financiere

This is a fricassee of chicken served with a financiere garniture.

Au Supreme

Chicken, or rather chickens, au supreme is a fricassee made with the breasts of chickens only. Each side of the breast-bone is carefully detached in two long pieces called fillets; so that, with two chickens, there are eight pieces.

To detach them properly, split the skin right on the breast-bone from the neck to the rump, then pull it off on both sides so as to have the whole breast skinned. Take hold of one wing with the left hand, and, with a sharp knife in the right, split or cut the joint off carefully, we mean the third joint of the wing, or that near the body; as soon as the joint is cut, by merely raising the back of the knife, leaving the edge on the cut joint and pressing gently on the chicken, you easily pull off the larger part of the half breast; detach the end of the other half with the point of the knife and pull it off also.

Do the same for the other side.

When the breasts or fillets are thus detached, prepare them as chicken in fricassee, and serve with a border of paste, or with one of rice, as directed in the receipts above, and serve warm.

What is left of the chickens is put in the broth-kettle, or used to make consomme".