Chickens In Bechamel

Joints of chicken cut up after boiling, and bones taken out; in cream sauce; minced parsley on top; truffles around.

Souffle De Gelen'Ottes A L'Essence De Truffes

A Parisian specialty. Pounded breasts of 4 chickens, as for quenelles, mixed with little white sauce; butter, salt, pepper, nutmeg, 5 yolks and 2 whites raw, passed through a seive,grated truffles added,whipped cream and whipped whites in a buttered mould; cooked in barn-marie; served with sauce of wine in veloute.

Friar's Chicken

Joints of chicken stewed in seasoned broth with chopped parsley; thickened with egg yolks.

Glazed Chickens

English name for poiilets du supreme.

Poulet A La Parmentier

Paris hotel specialty. Chicken in joints fried in clear butter; potatoes scooped out size of cherries cooked same way; potatoes around the chicken; parsley dust overall.

Chicken And Rice

Stewed chicken taken up, liquor strained and rice boiled in it, along with seasonings; chicken served in center.

Roast Chicken A La Bressoise

The chickens of Bresse were mentioned by Savarin as of the highest excellence, owing probably to the breed of fowls. " The black LaBresse fowl, which furnishes so much of the choice poultry eaten in Paris, especially the capons and poulardes, is un-equaled in quality of flesh, and quantity and weight of eggs." The fat chickens are roasted with bards of bacon on the breasts, served with cress in the dish and sauce of the chicken drippings; livers, shallot bread crumbs and orange slices rubbed through a seive.

Poulets Aix Petits Pois

Chicken in joints stewed in brown gravy; green peas added, and onions and parsley.

Brown Fricassee Of Fowl

Joints fried in butter; flour stirred in till brown; broth, wine, mushrooms, parsley, salt, pepper; skimmed, boiled down.

Chicken Panada

For the sick. A puree of chicken with milk seasonings and flour - a cream of chicken like thick soup.

Puree Of Chicken [Soup] A La Bearnaise

Chicken pounded, passed through a seive; boiling cream and almond milk added; pieces of breast of chicken in it; rings of fried bread served with it.

Chicken Soup A La Cniffonade

Chicken in small pieces fried in butter; broth added; finely shredded vegetables to finish.

Chickens A L'Italienne

Chickens stuffed with the chopped livers, bacon, mushrooms, butter, mixed herbs and spice; covered with pork slices and buttered paper; roasted; sauce of blanched parsley, chives, and t;irr;\t;on leaves minced in wine; oil, anchovies, lemon, pepper, salt, gravy and yolks to thicken.

Spaichcock Chicken

En glish name. A boned chicken trimmed, flattened and broiled; served with mushroom sauce or made gravy of stewed gizzard, etc., with butter and lemon juice.

Croustades Of Chicken

Cases of bread, shaped like cups, fried in lard and drained; filled with minced chicken in a rich sauce.

Chicken Pie A L'Americaine

Chicken cut up, backs, necks and rough pieces left out for broth; chicken stewed with seasoning, milk, parsley, butter, flour; poured in baking pan, covered with medium puff paste; egged over; baked an hour.

Small Chicken Pies A La Restaurateur

Puff-paste flats rolled thin, size of palm of the hand; egged over, baked, split; chicken cut in dice in rich white sauce placed between sandwich fashion; sauce poured aiound; parsley garnish or chopped yolks.

Chicken Patties A La Reine

Chicken in cream sauce in puff- paste patty cases.

Chicken To Make Tender

The proprietors of a sulphur springs hotel, noted for its fried chickens, having too much to do engaged a steward to assist them, and found it necessary to impart to him their secret as follows: "To make chickens tender, soft, white, juicy, plunge them the moment their necks are broken into very cold water and let them remain in it for from 12 to 24 hours; then take them out, scald and remove the feathers and draw them as usual. It is more trouble to pick them, but the flesh is incomparably better than chickens dressed the common way.

Hanging Chickens

The meat is much improved by keeping a few days after killing. The fried and roasted chickens which are complained of as dry and tasteless are those cooked as soon as killed.

Packing Chickens Unopened

Chickens packed in barrels for transportation suffer damage in flavor whichever way may be adopted; but of two evils the least is to have the chickens not drawn before packing, for if once cut open they become sour all through in a short time in the boxes or barrels.