Take a chicken weighing about three pounds, cut it into pieces and steep these in cold water for an hour. Drain and put them in a large saucepan pan with an onion with three cloves stuck in it, a bunch of sweet herbs, a saltspoonful each of salt and pepper, and one quart of water. When the water boils skim it, move it to the side of the fire and let it simmer for half an hour with the lid partly off. Take out the pieces of fowl, drain and let them cool for a few minutes in cold water. Keep the liquor in which they were cooked. Put three tablespoonfuls each of butter and flour in a stewpan, stir them over the fire until smooth, but not brown; add the broth and the liquor in which a can of mushrooms have been cooked, and simmer for half an hour. Warm the pieces of fowl in half a pint of the sauce in a separate pan. Beat the yolks of four eggs; add one tablespoonful of melted butter and stir the sauce over the fire until thick, but not boiling; strain the gravy and then add the mushrooms. Put the two back pieces of the fowl in the middle of the dish and arrange on them one above the other, first the feet, then the two pieces of neck, and lastly the pinions. Rest the legs and wings against the sides of the square and put the pieces of breast on the top. Arrange the mushrooms round the dish, pour over the sauce, and serve.

Chicken Fricassee, American Style

Boil two fowls, cut them into twelve pieces, put them into a saucepan with eight minced mushrooms, one ounce of cooked salted pork cut into small squares, and half a pint of allemande sauce. Warm thoroughly without boiling, and serve with any desired garnish.

Chicken Fricassee, Bonne Femme

Prepare and cut a chicken up as for a fricassee; slice an onion and a carrot, put them in a large stewpan with six ounces of butter and' fry for five minutes, stirring contiuually. Put in the chicken and one saltspoonful each of salt and pepper and stir over the fire for five minutes longer; then work in three tablespoonfuls of flour, stir for two or three minutes, add three or four tomatoes cut in pieces and a pint and a half of broth. Stir over the fire until boiling, then move the stewpan to the side and simmer for half an hour. Take a pint and a half of mushrooms cut in slices and some chopped parsley, and put into the liquor; boil for ten minutes longer. Serve on a hot dish.

Chicken Fricassee, Peasant Style

Cut into slices or small pieces a few onions, carrots and celery roots and put them into a saucepan with a little olive oil and a bunch of sweet herbs, being careful that the vegetables are fresh and tender. Cut up two fowls into five pieces each, put the legs in the saucepan over the vegetables, sprinkle over cayenne to taste, add a little sauce and set the pan over a good fire for five minutes or so to cook; then take the pan off the fire, cover and put it in a hot oven so that the legs will be slowly and thoroughly done. Turn them often and then add the fillets and pieces of breast and a couple of large tomatoes with the seeds taken out and each one cut into six pieces: cover the pan over again, return to the oven and let it remain for fifteen minutes longer; take it out and place the pieces of chicken-meat in a pile on a dish. Remove the fat from the liquor, take out the bunch of sweet herbs and put in a few blanched olives; thicken with a little melted glaze, boil up once, add a small quantity of finely-minced tarragon leaves, pour all over the chicken in the dish, and serve.