No. 308. Chicken Fillets, Fried or Sauted

$1.05.

A : 2 young chickens, about 4 lbs., cut into fillets, use only white meat and second joints, marinate \ an hour in oil, lemon, and onion-juice, dust with salt, pepper, roll in flour and saute in butter, oil, lard, or salt pork slowly about § of an hour, or fry in deep fat until light brown ;

B : 2 tbsps. butter or fat from pan, cook with 2 tbsps. flour until smooth, add 1/4 tsp. each salt and paprica, dash pepper and nutmeg, 1 tsp. chopped parsley and 11/2 cs. cream.

Place A on hot dish, cook B until boiling, pour over chicken and serve with slices of fried hominy.

No. 309. Chicken Fillets Supreme, Sauted

$1.35

A : 3 raw, very young chicken breasts, cut into

B . 2 truffles, cut in slices or chopped : C : Madeira Sauce No. 247 (Madeira Sauce), or Truffled Mushroom No. 261 (Truffled Mushroom Sauce).

Cut 2 or 3 gashes in each fillet, insert B, dust with pepper and nutmeg, egg and crumb and saute in butter or oil until light brown, place on hot dish and pour over C, made with stock from remainder of chicken.

No. 310. Chicken Fillets with Truffle Sauce

$1.00.

Sauted or Fried.

A : 6 fillets of chicken dusted with salt. pepper, paprica and flour, saute in butter, or egg, crumb, and fry in hot fat : B : Bechamel Sauce No. 233 (Bechamel Sauce, for Meats and Poultry) and 4 or 5 truffles, sliced.

Cook A until thoroughly done, place on hot dish, add B to saute-pan, cook 20 m. add 1/2 c. hot cream, pour over fillets and serve.

No. 311. Duck with Olive Sauce, Baked o

$ 1.1O.

Roasted.

A : 2 young ducks, about 5 lbs., dust with salt, pepper and paprica and 2 tbsps. butter in bits, or cover with thin sliced ham or salt pork ;

B : Olive Sauce No. 251 (Olive Sauce, for Game or Poultry).

Put A in baking-pan with 1/2 c. water and bake 3 of an hour, or until tender, basting oft/4en, place on hut dish, pour over B and serve with Onion Souffle No. 351 (Onion Souffle or Timbales).

No. 312. Duck Fillets, Sauted

$1.00

A : ■.' young ducks, cut into small pieces, dust with and pepper, roll in flour, saute in oil or butter slowly until brown :

B : 2 tbsps. Hour. 1 c stock.

Place A on hot dish, add B to pan, simmer 1/4 hour, pour around fillets and serve.

No. 313. Goose with Sauerkraut, Baked o

$1.00.

Roasted.

A : 1 goose, about 6 lbs. ;

B : 2 cs. sauerkraut;

C : 1 c. hot water, 1 tbsp. flour, 1 tsp. mustard, 1 tsp.

vinegar, grating of nutmeg.

Parboil A 1 hour, stuff with B, put in baking-pan with 1/2 c. hot water, bake 1 hour, place on hot dish, add C to liquor in pan, simmer 10 m., strain and serve with goose. Serve also Cider Apple Sauce No. 273 (Cider Apple-sauce).

No. 314. Turkey with Truffle Sauce, Baked or Roasted

$1.90.

A : 1 young turkey, about 8 lbs., lard breast with truffles cut in slices ;

B : 1 tbsp. butter, brown with 1 tbsp. minced onion, add 2 cs. bread-crumbs soaked in stock, turkey-liver and heart chopped fine, 1/4 tsp. each salt, paprica, thyme, sage, sweet marjoram, and 1 tsp. parsley;

C : 2 tbsps. butter, cut into bits, pepper and salt, 1 c. hot water, 1/4 c. white wine or champagne ;

D : 3 tbsps. browned flour, 4 truffles, chopped fine.

Stuff A with B, steam 1 hour, place in covered roaster, sprinkle with C, bake an hour, basting often, remove cover and cook until brown, place on hot dish, skim fat from liquor in pan, add it to D, when boiling, serve with the turkey. For boning turkey see Recipe No. 302 (Capon, Baked or Roasted).