Take some patty-pans and line with puff paste and bake to a light brown. Take any remains of cold roasted chickens and their stuffing, put bones and stuffing into a saucepan with one breakfast cupful of water, and stew slowly. Mince the chicken very fine. When the gravy, made of the stuffing and bones, is reduced to a quarter of a pint, strain and put it on the fire again, add three tablespoonfuls of milk, one ounce of butter rolled in flour, and a little pepper and salt. Let this boil for a few minutes, stir in the minced chicken and let it get very hot but do not let it boil after the chicken is added. Turn the paste out of the tins, arrange on a hot dish, fill them with the minced chicken, taking care that it is stirred thoroughly. Serve very hot.

Chicken Pot Pie

Cut a chicken weighing from three and a half to four pounds into twelve equal pieces; put these in a stewpan, cover with cold water and leave them in for thirty minutes. Then wash them well, drain and return to the pan. Cover again with fresh water, season with salt, pepper and grated nutmeg, add a bunch of parsley, six small onions and four ounces of salted pork cut into square pieces, and cook for three-quarters of an hour, taking care to skim well; add one pint of raw potatoes and three tablespoonfuls of flour diluted with a breakfast cupful of water. Stir until it boils, and cook for ten minutes. Remove the parsley and transfer the whole to a deep earthenware baking-dish, then moisten the edges of this slightly with water, and cover the top with crust. Brush the surface over with egg, make a few transverse lines in the paste with a fork, and cut a hole in the center. Bake in a brisk oven for fifteen minutes and send to the table.

Chicken Pilau, Turkish Style

Take a chicken weighing, two pounds, singe and draw, wipe it well, and cut it into twelve pieces of equal size. Put these into a stewpan with one ounce of butter, and brown; add one chopped onion and one chopped green pepper, and cook for six minutes, stirring lightly with a wooden spoon. Moisten with a pint of rich chicken broth and one gill of tomato sauce, and add two ounces of dried mushrooms that have been soaking in water for several hours, or twelve canned mushrooms, and season with salt and pepper, and half a teaspoonful of diluted saffron. When incorporated add half a pint of well-washed uncooked rice and three tablespoonfuls of grated Parmesan cheese. Cook for twenty minutes more, and serve.

Stuffed Chicken Quenelles

Place one ounce of gelatine in a basin, cover it with cold water, and soak it for an hour. Trim off all the skin from the flesh of a chicken, pick the meat from the bones, chop it fine, and pound in a mortar until it is smooth; then stir in with it one tablespoonful of chopped and pounded pork, and pass the whole through a fine sieve. Put one breakfast cupful each of stale breadcrumbs and milk in a small saucepan, and boil for ten minutes, stirring at the same time to keep it smooth. Mix the breadcrumbs with the pounded meat, season with one teaspoonful each of lemon juice and onion juice, and pepper and salt to taste; add six ounces of warmed butter, one teacupful of white stock or cream, the yolks of three eggs, and finally the well-beaten whites, and work the mixture till it is quite smooth. Put two tablespoonfuls of butter into a saucepan together with one tablespoonful of flour, and stir it over the fire until smooth but not browned, stir in by degrees one pint of cream, one tablespoonful of lemon juice, a little mace, plenty of pepper and salt, and boil for two minutes; then stir in the soaked gelatine, and remove it from the stove. Mix three breakfast cupfuls of cold cooked chicken in the sauce, and stand it one side till cool. Butter eighteen egg cups, line them with a thick layer of the forcemeat, fill the center with the chicken and sauce mixture (it should have become fairly firm), then cover it with the forcemeat. Stand the egg cups in a steamer, place a sheet of paper over them, place the cover on the steamer, set it over a saucepan of boiling water and steam the quenelles for thirty minutes or so without letting the water boil too rapidly. When cooked remove them from the pan and stand them one side till done. Turn the quenelles out of the egg-cups, dip them well in beaten eggs and breadcrumbs and fry for three minutes in boiling fat to lightly color them. Drain the quenelles, place them on a hot dish, garnish with stoned olives, and serve.

Chicken Rissoles

Make a well flavored mixture of mushrooms, pickled tongue and the meat of a cold fowl, all cooked; thicken with a little bechamel sauce reduced with glaze, and set it in a basin to cool. Prepare three-quarters of a pound of puff paste and roll it out into long, thin strips with the edges trimmed, then take a little of the mixture at a time with a small spoon and place it at intervals on the paste, leaving about one inch clear from the edge. Wet the edge of the paste and fold it over so as to completely cover in the chicken mixture; then with a channeled paste-cutter cut the paste into rissoles, having the meat in the center of the cutter. Roll out the rest of the paste, and continue until all the rissoles are made. Dip each one separately into well-beaten egg and put them in a fryingpan of fat over a slow fire. When done take them out, put them on a dish with a folded napkin, and serve.