Cold

What is left from the previous day's dinner is known under the name of cold meat.

For about half a chicken put one ounce of butter in a saucepan, and, when melted, turn into it a financiere garniture, and half a pint of Madeira wine, boil gently about eight minutes, put the cold chicken cut in pieces in it; leave just long enough on the fire to warm it, and serve.

If not a roasted or broiled chicken, or part of either, you merely warm it in the bain-marie if possible, or on the fire, and serve as it is.

If roasted or broiled, it is served in blanquette, thus:

Cut up the meat in slices, have in a stewpan and on a good fire a piece of butter the size of two walnuts; when melted, sprinkle in it a pinch of flour, stirring with a wooden spoon the while; then pour in also, little by little, two gills of warm broth, same of boiling water, half a tea-spoonful of chopped parsley, salt, pepper, and two or three 6mall onions fried in butter; boil fifteen minutes. After that time subdue the fire, place the slices of chicken in the pan, and serve as it is when well warmed.

Instead of onions, slices of pickled cucumbers may be used.

Another Way

Cut up the chicken or part of it as for fricassee. Put a little butter in a stewpan and set on the fire ; when melted, sprinkle in it a little flour, half a tea-spoonful of chopped parsley, same of chopped mushrooms, stir with a wooden spoon the while, two or three minutes after which add two gills of white wine, boil the whole fifteen minutes; then subdue the fire, put the pieces of chicken in the pan, and serve as it is when warm.

It may also, after it is cut up, be served cold, with an oil, piquante, or poivrade sauce.

The Same, In Fricassee

An old chicken that has been used to make broth, either alone or with beef, when cool, or the next day, may be prepared just as a spring chicken in fricassee.

In Salad

It is made with cold chicken, roasted on baked, with a whole one or part of it.

Cut all the meat in dice and put it in a bowl.

Cut just as much roasted or baked veal in dice also, and put with the chicken.

Cut also about as much table celery as chicken, which put with the meat also. Season with salt, pepper, vinegar, and very little oil; stir and mix the whole well. Add also some lettuce, and mix again gently. Put the mixture then on a platter, making a small mound with it; spread a Mayonnaise-sauce all over it; decorate with hard-boiled eggs, cut in four or eight pieces, lengthwise; also with centre leaves of lettuce, capers, boiled beets, and even slices of lemon.

A hard-boiled egg is cut across in two, then with a sharp knife scallop each half, invert them and run a small skewer through both, so as to leave the smaller end of both halves in the middle and touching; place the egg right in the middle of the dish, when the Mayonnaise is spread all over; plant the centre leaves of a head of lettuce in the middle of the upper half of the egg, with a few capers in it, and serve.

Some use mustard with a chicken salad; it is really wrong, because chickens and Mayonnaise-sauce are too delicate to use mustard with them.