976. Chickens With Truffles, A La Financiere

Prepare these as in the foregoing case, and when they are fried brown, pour off the grease; add a rich Financiere ragout (No. 188), and half a pound of truffles cut into scollops or round balls; simmer the whole together on the fire for five minutes, and then dish up the entree as directed in the foregoing cases; pour the ragout over it, garnish with croutons and crayfish, and serve.

977. Chickens, A La Provencale

Cut four large onions into rings, put them into a sautapan with a gill of salad-oil, and fry them of a light-brown color; then add two chickens cut up and trimmed as for a fricassee ; season with mignion-ette pepper, and salt, a garuished faggot of parsley, and a clove of garlie; cover with the lid containing some live embers of charcoal, and set the chickens to simmer briskly over a moderate fire for about half an hour. Put about two dozen morels or mushrooms into a small stewpan with some chopped truffles, shalots, mushrooms, and parsley ; moisten with a table-spoonful of salad-oil, and a glass of Madeira; stew these on the fire for five minutes, and then boil the whole down to a glaze. When the chickens are done, pour off all the grease, add the morels, etc, a piece of glaze, and some Tomata sauce (No. 22) ; simmer the whole together for five minutes over the fire, then dish up the entre'e in a conical form, pour the ragout over it, and serve.

978. Chickens, A La Lyonnaise

Cut these up and fry them in butter, as directed for the chickens with oysters; when they are done, pour off all the grease, add some Lyonnaise sauce (No. 24), simmer the whole together on the stove-fire for ten minutes, and serve.

979. Chickens, A La Diable

First draw and singe the chickens, and then twist their legs inside neatly through the sides without tearing the skin; next cut them through the breast-bone, lengthwise, into halves ; take out all the bones, season with pepper and salt, rub them over with a paste-brush dipped in clarified butter, and broil them on both sides, of a light color; when done, dish them up and glaze them over, pour some sauce a' la Diable (No. 17) under them, and serve.

980. Chickens, A La Tartare

Bone the chickens as in the foregoing case, season with pepper and salt, rub tham over with a paste-brush dipped in yolks of eggs, bread-crumb them, then spread on some clarified butter, and bread-crumb them over again; pat the bread-crumbs closely together with the blade of a knife, broil them carefully to prevent their acquiring much color, and when done, glaze them lightly, and serve with some half glaze under them. Send some Tartare sauce (No. 96) separately in a boat.

981. Chickens, A L'Algerienne

Cut these up as for a fricassee, place the pieces in a deep sautapan with some clarified butter, and about one pound of raw ham cut into neat scollops; season with cayenne, a garnished faggot of parsley and green-onions, and a clove of garlic; fry the chickens over a brisk fire until they acquire a fine yellow color; then pour off the grease, ami add a glass of Madeira, a teaspoonful of curry-paste, a piece of glaze, two gravy-spoonfuls of Espagnole sauce, and half a pottle of mushrooms; simmer the whole together over the fire for ten minutes, then add a pat of butter and the juice of half a lemon. Dish up the entre'e in a pyramidal form, reserving the pieces of breast and the fillets to be placed uppermost; garnish with the ham and mushrooms, pour the sauce over all, place twelve croutons of bread round the base, and serve.