Fricassee Of Chicken With Mushrooms, Truffles And Wine

1 chicken.

1 pt. or 2 doz. fresh mushrooms.

1/2 pt. white wine.

1/2 teaspoon minced onion.

1 teaspoon minced parsley.

1/2 cup butter.

3 tablespoons browned flour.

6 truffles. 1 qt. stock. 1 cup olive oil.

1 pod red pepper.

2 teaspoons salt. 1 pod garlic.

Cut chicken up and salt and pepper. Roll in browned flour and fry in olive oil, then add onion, garlic, pepper, parsley and stock, cook about 1 1/2 hours and put in the sliced truffles, mushrooms and wine. Cook about 3/4 of an hour longer. Serve on toast.

Chicken A La Marengo

3 spring chickens.

1/2 pt. olive oil.

1 cup mushrooms.

1 small pod garlic.

1/4 coffeespoon cayenne pepper.

1 tablespoon browned flour. 1 pt. stock. 1/2 cup cream. 1 teaspoon salt.

Cut chicken in half, flour, salt, pepper and fry very slowly in olive oil for about 25 minutes, or until brown; add flour and butter creamed, to the oil that the chicken was fried in, then add mushrooms, garlic and stock; let this cook 1/2 hour, then add cream, and cook 15 minutes longer.

Chicken With Noodles

1 large chicken.

1/2 cup milk.

1 tablespoon butter.

1 tablespoon flour. Salt and pepper. 1 lb. noodles.

Boil chicken with salt and pepper until tender, take out and cut from bones in pieces 2 inches each. Reserve 1 cup of stock that chicken was boiled in for sauce. Boil the noodles in the rest of the stock 10 minutes, put this in dish with chicken in the center, pour over it a sauce made by boiling the following: 1 cup chicken stock, 1/2 cup milk, 1 tablespoon butter and 1 teaspoon flour.

Chicken With Oystees And Musherooms

1 large chicken.

1 pt. or 3 doz. fresh mushrooms. 3 tablespoons browned flour. 1/2 teaspoon chopped onion. 1 teaspoon minced parsley.

50 oysters.

1 qt. stock. 1/2 cup butter.

2 pods red pepper. 1 teaspoon salt.

Cut up and salt chicken and roll in browned flour, fry quickly in butter, then add onions, pepper, parsley, mushrooms and stock. Cook about 2 hours, put in oysters 1/2 hour before serving.

Chicken Smothered With Macaroni Or Rice

4 spring chickens.

1 lb. macoroni or rice.

3/4 cup butter.

1/2 teaspoon minced onion.

1 teaspoon minced parsley.

1 pod red pepper.

2 teaspoons salt. 1 cup milk.

Wash macaroni or rice, put on to boil with chicken cut up in small pieces, with salt, pepper, onion and parsley. Cook about 2 hours, then add butter and milk and cook about 5 minutes longer.

Timbals Of Chicken

White meat of 1 large chicken.

3/4 cup stock made from bones and dark meat of chicken,

1 coffeespoon cayenne pepper. 1/2 teaspoon salt.

2 1/2 tablespoons butter. 1/2 teaspoon minced parsley. 1 white of an egg beaten stiff.

1 tablespoon flour. 1 cup cream. 1/2 teaspoon onion juic1 1 pt. mushrooms.

Mince white meat of chicken, add salt, pepper, onion, parsley, flour, egg, mushrooms, 3/4 cup stock and 1 cup cream.

Pour into a buttered mould or moulds and let steam about 1 hour. Serve with sauce.

Sauce

1 cup cream.

1 1/4 cup stock made from boiled bones of chicken and dark meat. 1/2 cup mushrooms.

2 tablespoons flour. 2 tablespoons butter. 1 cup milk.

Into the stock put the milk, flour and butter creamed and mushrooms. Let this cook about 15 minutes and then add cream.

Coquilles Of Chicken

1 large chicken. 1/2 pt. stock. 1/2 cup butter. 1 pt. sweet cream. 8 sliced truffles. 3/4 pt. mushrooms.

1 teaspoon salt.

1 teaspoon minced parsley.

1/2 teaspoon onion juice.

1 1/2 table spoons flour.

1 wine glass sherry.

1 coffeespoon cayenne pepper.

Boil chicken until tender, cut in pieces 1 inch in size, add onion juice, salt and pepper. Boil cream and stock, then thicken with flour and butter, add sliced mushrooms and truffles, cook 5 minutes longer, then add chicken and parsley. When cold add wine. Put in shells, cover with crumbs and pieces of butter, and bake a few minutes.