Poulets D L'excellence, Chickens, His Excellency's Fashion

Cut a quarter of a pound of Pickled Pork into thin slices, and soak it until it is three parts done; then put to it chopped Truffles, fat Livers, Parsley, Shallots, lots, and whole Pepper; simmer these together till all is done enough, with a glass of white Wine, adding two Yolks of Eggs to thicken it; then let it cool: Take up the Skin of two fat Chickens, and stuff some of this Ragout under, and put the rest into the inside of the body; truss the Chickens as for roasting, and give them a fry in a Stew-pan with Butter, and a Lemon Squeeze; then wrap them in thin slices of Lard and Paper, to roast. Make a Sauce after this manner: Garnisha small Stew-pan with thin slices of Bacon, Veal and Ham, bits of Carrots, Pars-neps, two sliced Onions, a Parsley-root, Thyme, Laurel, two Cloves, a little Nutmeg, and a spoonful of Oil; soak it about half an hour in a Stew-pan well covered; then add a glass of white Wine, as much Broth, and braze it about an hour and a half on a very slow fire; sift and skim the Sauce: When you are ready to serve, chop three Shallots scalded, add a little Butter and Flour, make a Liaison, and serve upon the Chickens.

Poulets A La Jardiniere

(From the Garden Greens which make the Sauce.)

Make a Sauce with a few slices of Veal and Ham, bits of Carrots, Parsneps, sliced Onions, and a few Basil Leaves; soak it until it catches a little, then put to it a glass of white Wine, as much Broth, two Cloves, and one of Gar lick; boil slowly to reduce to a Sauce, then sift and skim it; add some chopped scalded Chervil, a bit of Butter and Flour, give it a boil, and serve under roasted Chickens.

Poulets A La Bonne Amie

Chickens without Art; in a friendly, easy Way.

CU T off the Wings of four middling Chickens, and flatten them with the handle of a knife; marinate them with Pepper and Salt, chopped Parsley, green Shallots, Mushrooms, and a little good Oil; then put them into a Stew-pan, separately with the Marinate, on a good brisk fire, and turn them soon; they will be done in about a quarter of an hour: Take the Wings out, and lay them on the Dish you intend for table; add two spoonfuls of Cullis to the Sauce, and skim it well; when ready, add alsoa good Lemon Squeeze, and serve upon the Meat, Poulets en Papillotes.

Chickens In Paper

. Make a Farce with three hard Yolks of Eggs, two fat Livers, Calf's Udder, Beef Marrow, green Shallots, and chopped Mushrooms; add two Yolks of raw Eggs to mix it well together, with Pepper and Salt: Cut two Chickens, each into four pieces, being first boned; stuff each piece with some of this Farce, roll them round, fasten them well, and give them a few turns in a Stew-pan, with Lard and Butter, a few fine Spices, chopped Mushrooms and Parsley; then cover them with thin slices of Lard, and double Pa-per, and bake them in the oven: When done, unfold the Paper and Bacon, save as much of the Herbs as you can, to mix with a little Gravy and Cullis, warm them together, add a Lemon Squeeze, and serve upon the Chickens.