Split three small broilers into fourths. Fry until about half done. Stir one tablespoon butter into one and one-half cups hot cooked rice. Add salt and pepper to taste. Beat five eggs and stir into butter and rice. Put chickens into a baking dish, pour over the rice and egg. Bake in a moderate oven for about twenty minutes. The rice should brown lightly.
1 cup chopped white meat of chicken 1 cup heavy cream 1/2 cup hot chicken broth 1 1/2 tablespoons gelatine, granulated 1/4 cup cold water 1 1/2 cups milk Salt and pepper 3 egg yolks Soak the gelatine in cold water, add the hot chicken broth and stir until the gelatine entirely dissolves. Beat yolks, add the milk and cook to a custard in a double boiler. Add to the chicken broth, turn in the minced chicken and season.
Cool and add the cream whipped fairly stiff. Grease a ring mold. Chill over night in the ice-box. Serve at luncheon, turning out of mold onto a round platter and fill the center with chilled cooked vegetable salad.
Prepare fowl as for baking; boil whole for one hour with water half covering. Turn after forty-five minutes and immerse the part out of the water. Salt and pepper before starting to boil.
Prepare the stuffing with one quart bread crumbs moistened with broth from fowl, season and add two eggs, one grated potato, one carrot, one onion and small parsnip if desired. Leaves from small bunch of celery, some parsley, one-half each red and green pepper, half a dozen leaves of spinach, shredded mushroom, if desired (and a half pint of fresh oysters make it delicious, but may be omitted, if desired). Mix vegetables into bread crumbs, add one heaping teaspoon baking powder, salt to season the vegetables, pepper to taste. Lift fowl from broth and fill with stuffing. Bake in moderate oven until tender and the vegetables are cooked.
Chop raw breast of chicken and then pound until smooth enough to force through a fine strainer. To 1/2 cup of the strained chicken gradually add two egg whites and beat until smooth. Then add gradually one cup of cream. Season to taste with salt and pepper. Turn into slightly buttered tim-bale cups, set in pan of hot water, cover with buttered paper and bake in moderate oven until delicately firm. Remove from molds, pour white sauce around each serving and sprinkle with paprika.
12 chicken livers 1 cup mushrooms
3 tablespoons butter Salt and pepper
Use only the tops of the mushrooms which have been peeled and washed. Saute the mushrooms in butter. Parboil the chicken livers and add them to the sauted mushrooms. Season and serve on toast with the butter in which the mushrooms cooked.
1 3/4 cups chopped cold
cooked chicken 1/2 teaspoon celery salt Few grains cayenne Mix ingredients in order given. quettes.
1 teaspoon lemon juice
1 teaspoon finely chopped
parsley 1 cup thick white sauce Cool. Shape and fry as cro-