Poulet Saute A La Viennoise - Chicken Sauted, Viennese Fashion

Prepare as Chicken, Hungarian Style, add some cucumbers scooped out in olive shape and parboiled in salted water.

Poulet En Fricassee - Chicken Fricassee

Choose a fat chicken weighing about 3 pounds, cut it up as for saute and steep it in cold water for one hour; then drain and set the chicken on the fire in a pan with 1 quart of water. When boiling, skim, add salt, I onion stuck with I clove, I small carrot, I stalk of celery and a faggot of parsley with I bay leaf; let simmer for 30 minutes.

In the meantime prepare a roux about 3 ounces each of flour and butter, cook for 5 minutes without browning, and then moisten with the strained broth in which the chicken was cooked.

Simmer the sauce for 20 to 30 minutes, during which time the chicken is kept warm; bind the sauce with 4 egg yolks and 1/2 gill of cream, but do not allow to boil; season to taste with salt, a pinch of pepper, grated nutmeg and a little lemon juice; add the pieces of chicken, heat well and serve.

Note. - The above pattern receipt for fricasseed chicken may be varied with different garnishings. The quantity of egg yolks for binding the sauce may be diminished according to taste.

Poulet En Fricassee A L'ancienne - Chicken Fricassee, Ancient Fashion

Tie in a cloth 12 small button onions and cook them with the chicken. Prepare the' sauce as stated in the pattern receipt.

Add the onions and 12 heads of mushrooms to the chicken just a few minutes before serving.

Poulet En Fricassee Au Riz - Chicken Fricassee With Rice

Cook some rice in chicken broth, and serve it moulded in small timbal forms around the chicken.

Poulet En Fricassee A L'aurore - Chicken Fricassee, Aurora Fashion

Reduce 2 gills of tomato sauce to I gill, and add it to the sauce for the chicken.

Poulet En Fricassee A La Printaniere - Chicken Fricassee With Spring Vegetables

Have 1 gill each of carrots and turnips scooped out in olive shape, parboiled and cooked in chicken stock. Add these vegetables to the sauce with 1/2 gill of cooked green peas and 12 small flowerets of cauliflower.

Poulet En Fricassee A L'indienne - Chicken Fricassee, Indian Style

When preparing the roux for the sauce add I dessertspoonful of curry powder, conclude as directed in pattern receipt, and serve with plain boiled rice separate.

Poulet En Fricassee A La Ravigote - Chicken Fricassee, Ravigote Style

Finish the sauce with 2 ounces of Venetian butter and add I teaspoonful each of chopped parsley and chervil and 1/2 tea-spoonful each of chopped tarragon and tarragon vinegar.

Poulet Fricassee En Bisque - Fricasseed Chicken, Bisque Style

Prepare the chicken as directed in pattern receipt, finish the sauce with 2 ounces of crayfish butter, and add 2 dozen crayfish tails; season with salt, paprika and lemon juice.