The Dubois method of preparing this dish is as follows: Put into a stewpan some peeled truffles with a wineglassful of wine and a little salt, place the pan on the fire and boil, but do not do so until just previous to using them. Put an equal quantity of mushrooms in a saucepan and boil them, adding a little butter and the juice of a lemon. Take a couple of fat chickens, singe, draw and cut off the pinions and claws, and remove the legs. Cut the breast up so as to have two fillets and a breast part. Chop the bones of the body in halves and break the thick bones of the leg with a knife and take them out. Place the legs in a sautepan with a little butter, arrange them at the bottom, then put the neck, pinions and bones from the body, season them with salt and pepper and place the pan on the fire so that they will fry slowly. When they are about half cooked put in the fillets and breast parts, also a little parsley, sweet herbs and a clove of garlic; when the meat is set remove it from the pan with a skimmer, put it into another sautepan and stir in the truffles; remove the fat from the first sautepan, put in the truffle trimmings and a wine-glassful of white wine, boil for a few minutes and then add twice its bulk of brown sauce and the liquor in which the truffles were cooked. Boil this sauce quickly for ten minutes or so; remove the fat and pass it through a fine sieve onto the chicken meat. Warm the meat, taking care not to let the sauce boil again. Put in the center of a dish a croustade of fried bread, place the pinions and bones from the body around it; then place the fillets and legs around that again, and the parts of the breast on top. Garnish the base with some truffles and mushrooms, put a few cockscombs here and there, remove the fat from the sauce, and serve the meat with the sauce poured over.

Chicken Saute, Bordelaise Style

Take two chickens, singe and draw, cut them into twelve pieces each and put them into a sautepan with two tablespoonfuls of oil and one chopped shallot, and let brown well for five minutes; then moisten with half a wineglassful of white wine, adding three artichoke bottoms, each one cut into four pieces; season with salt and pepper, put on the lid and simmer slowly for fifteen minutes. Add a teaspoonful of meat glaze when about to serve, and also the juice of half a lemon and a teaspoonful of chopped parsley. Dish up the pieces, decorate with paper ruffles and garnish with the artichoke bottoms in clusters and twelve cooked potatoes.

Chicken Sauted, Hungarian Style

Take two fowls, singe and draw. Cut them into twelve pieces and put them into a sautepan with one ounce of clarified butter, adding one finely-chopped onion and a seasoning of salt and pepper. Cook slowly without browning for five minutes on each side, then moisten with half a pint of bechamel sauce and half a breakfast cupful of cream and cook again for twenty minutes. Serve, after first skimming off the fat, with six croutons of fried bread for a garnish.

Chicken Sauted, Marengo

Singe two fowls, draw and cut them into six pieces each, lay them in an oiled stewpan and brown slightly on both sides for five minutes, seasoning with salt and pepper; when of a golden color moisten with a half pint of Spanish sauce and half a breakfast cupful of mushroom liquor; add twelve button mushrooms and two truffles cut in thin slices, also half a wineglassful of Madeira wine, cook for twenty minutes, and serve with six fried eggs and six croutons of fried bread. Put paper ruffles on the ends of the wings and legs of the chickens, and serve with the eggs and bread around the edge.

Chicken Sauted With Tarragon

Take a raw chicken and cut into small pieces and season with salt and pepper. Have a small bunch of tarragon and pick off the leaves; put the stalks in a saucepan with half a pint of clear gravy and boil for twenty minutes; blanch the leaves. Put into a sautepan some olive oil and when boiling add the pieces of chicken and toss them about until cooked and browned. Strain the gravy from the tarragon stalks and mix the leaves with it. Place the pieces of chicken on a hot dish, pour the gravy over, and serve right away. Care should be taken to drain the oil off the meat as much as possible.

Scalloped Chicken

Put into a shallow dish a layer of cold cooked chicken, then a layer of boiled rice or macaroni and a little tomato sauce and so on until the dish is full. Sprinkle breadcrumbs over the top, put the dish in the oven and bake until brown.

Souffles Of Chicken

Cut off about one pound of cold roasted fowl, pound it in a mortar, pass it through a hair sieve and mix with it a breakfast cupful and a half of reduced bechamel sauce; when cold, add the yolks and whites of five eggs beaten separately and a little grated nutmeg. Fill some paper cases with the mixture and bake in a hot oven for a quarter of an hour.