969. Fricassee Of Chickens, A La St. Lambert

Cut into small dice the following vegetables, etc. : one carrot, an onion, one head of celery, and 4 oz. of raw ham ; put these into a stewpan with a small piece of butter, half a bay-leaf, a sprig of thyme, three cloves, a blade of mace, and a few pepper-corns; stir these over a slow fire for about ten minutes, without allowing them to acquire any color, then moisten the whole with a pint of French white wine, and the same quantity of common broth; boil this gently for half an hour and then strain it through a sieve into a basin. Next, cut the chickens up as directed in the foregoing case; melt 3 oz. of butter in a stewpan, throw in the pieces of chicken, and toss them over the fire until they become set and feel firm to the touch, without, however, acquiring any color; then shake in two table-spoonfuls of flour, toss the whole together over the fire for two minutes, and pour in the broth prepared for the purpose; stir the fricassee over the fire until it boils, and finish it in the same way as the foregoing. When about to send to table, warm and dish up the fricassee, place about it small groups of glazed carrots, turnips, and French-beans, cut into small fanciful shapes, and garnish the base by placing a border composed of about eight small artichoke-bottoms, nicely turned and boiled, each filled alternately with glazed carrots and green-peas; pour the sauce round the entree, and serve.

970. Fricassee Of Chickens, A La Dauphine

Prepare a fricassee in the same manner as described in No. 968, and place the pieces of chicken, when trimmed, on an earthen dish; after having reduced the sauce to the consistency of Allemande, incorporate the leason, etc, and when this is set in the sauce, pass it through a tammy into a small basin; dip each of the pieces of chicken in this, and replace them on the dish; when the sauce has become set upon them by cooling, roll them in bread-crumbs, let them be dipped in beaten egg, and bread-crumbed over again. When about to send to table, place the pieces of chicken thus prepared carefully upon the wire lining of a frying-pan, immerse them all at once in plenty of clean hog's lard heated for the purpose, fry them of a light color; and when done, drain them upon a cloth, dish them up on a clean napkin with fried parsley, and serve some white Italian sauce (No. 13), separately in a boat.

Note -This entree may also be dished up without a napkin, and some Allemande or Bechamel sauce, containing a few scollops of mushrooms or truffles, may be poured under, and round it.

971. Fricassee Of Chickens, A La Financiers

Prepare this as directed in No. 908, and when it is dished up, garnish it with groups of cocks'-combs, mushrooms, truffles, and some small quenelles of fowl ; place eight large crayfish in an upright position round the entree, and a larded sweetbread on the top.

972. Fricassee Of Chickens, A La Chevaliere

When the chickens have been drawn and singed, remove the legs and wings, and then, with the point of a knife, slit the skin of the breast, spread it off' the fillets, and remove these with the pinion-bone left on them; each fillet must be trimmed, then closely larded, and placed in a small sauta-pan upon thin layers of fat bacon; the minion fillets should also be trimmed (the sinew being first extracted), then decorated or contises with black truffle and placed in a sauta-pan with butter; the remainder of the chickens must be cut up and made into a fricassee in the ordinary way. When this is done, the four legs must be neatly trimmed and set aside in the larder, and the smaller pieces placed in a stewpan with a few button mushrooms, cocks'-combs and kernels and truffles; then, reduce the same by boiling it to the consistency of Allemande sauce, incorporate these with a leason of four yolks of eggs, a little grated nutmeg, mignionette pep-p-er, a small piece of glaze, and the juice of half a lemon; when this has become set in the sauce by stirring it over the fire for two minutes, pass two thirds of it through a tammy on to the fricassee, and reserve the remainder for the purpose of masking the legs with it. These must be afterwards bread-crumbed and fried of a light color. The larded fillets should be moistened with a little half-glaze, and put in the oven, or on a slow stove with fire on the lid, to braize or simmer for about twenty minutes; they are then to be glazed. In dishing up this entree, first place all the small members of the chicken in the bottom of the dish in neat and square order; the legs are next to be added, and then the larded fillets must be placed between these with the taper end pointing upward; the four minion fillets (turned round in the form of rings) should be placed so as to rest upon the upper part of each of the legs, and the whole surmounted with a large truffle, and a border of large crayfish, and white double cocks'-combs should be placed round the entree; add the remainder of the sauce, and serve.