Chickens (White)

Cut them into pieces, and blanch and drain them dry ; put them into a stewpan with a little veal stock (see Sauces), a blade of mace, and an onion: stew gently till three parts done; add slices of blanched throat sweetbreads; white button mushrooms, stewed; egg-balls (see Sauces), and pieces of artichoke bottoms previously blanched and parboiled; when nearly stewed, season with white pepper, salt, and lemon juice; simmer till done ; take up the chickens; set the sauce on the fire till nearly reduced, and add benshamelle (see Sauces).

Chickens (Brawn)

Cut the chickens into pieces; fry them in a little lard till of a light brown ; drain them in a cloth very dry; put them in a stewpan ; add button mushrooms stewed, pieces of artichoke bottoms previously blanched and parboiled, blanched truffles, morels, egg balls (see Sauces), a spoonful of browning (see Sauces), and some well seasoned cullis; stew gently till done, and serve with fried oysters.

Pulled Chicken. Boil a chicken till three parts done, and let it stand till cold; take off the skin, cut the white meat into slips, put them into a stewpan, add a little cream, four spoonsful of veal stock, a very little grated lemon peel, and pounded mace, cayenne, salt, one eschalot chopped, a little lemon juice, and a spoonful of consume (see Sauces); thicken it with a little flour and water, set over the fire for ten minutes to simmer; in the meantime score the legs and rump, season with pepper and salt, broil of a good colour, and serve them up over the pulled chicken.

Pulled Fowl. Proceed as with the chicken ; but instead of thickening with flour and water, add, five minutes before it is to be served up, aleason (see Sauces) of two eggs.

Pulled Turkey

Proceed as with the chicken; but instead of thickening with flour and water, add, ten minutes before it is to be served up, some benshamelle.

Pigeons

Cut your pigeons as above described for chickens, and fry them of a light brown. Put them into some good mutton stock, and stew them near half an hour; then put in a slice of lemon, half an ounce of morels, and a spoonful of browning. Thicken your gravy, and strain it over your pigeons.

Another method to firicasee pigeons is as follows: take eight pigeons, just killed, and cut them in small pieces. Put them into a stewpan, with a pint of water, and the same quantity of claret. Season them with pepper and salt, a blade or two of mace, an onion, a bundle of sweet herbs, and a large piece of butter rolled in a little flour. Cover close, and let them stew till there is just enough for sauce. Then take out the onion and sweet herbs, beat up the yolks of three eggs, grate a little nutmeg, and with a spoon push the meat to one side of the pan, and the gravy to the other, and stir in the eggs. Keep them stirring to prevent their curdling, and when the sauce is fine and thick, shake all together. Put the meat into the dish, pour the sauce over it, and have ready some slices of bacon toasted, and oysters fried: scatter the oysters over it, and lay the bacon round it.