Singe and draw a chicken weighing about three pounds and cut the flesh into square pieces; put these in cold water for five minutes, wash them well, drain and put them in a saucepan filling it up to the surface with hot water; season with salt, pepper and grated nutmeg. Add a bunch of sweet herbs and six small onions and cook on a moderate fire for forty-five minutes, skimming well. Take another saucepan, place in it a gill and a half of white roux, moisten it with all of the broth from the chicken, and mix well together. Prepare a tablespoonful of diluted curry with the yolks of four eggs and the juice of half a lemon, beat all well together and pour it into the sauce a little at a time, stirring continually and not allowing it to boil. Pour the sauce over the chicken which remains in the saucepan, dress immediately on a hot dish, garnish with boiled rice, and serve.

Curried Chicken, Creole Style

(Prepare and cook the same as Curried Chicken) adding one green pepper cut very fine, one chopped onion and half a clove of garlic; cook for twenty minutes with the chicken.

Curried Chicken, Spanish Style

Prepare the same as for curried chicken, adding two tomatoes cut up and one green pepper; cook for ten minutes with the chicken.

Chicken Custard

Put one breakfast cupful each of chicken stock and cream into a saucepan and boil; then pour them over the yolks of three well-beaten eggs, put them into the bain-marie, add a little salt, and cook until the mixture thickens a little. Let it get cold, put it into custard cups, and serve.

Chicken Cutlets

Take a cold boiled chicken, chop it into dice, and put it into a stewpan to cook with half its bulk of raw truffles, also cut into dice, four tablespoonfuls of quenelle forcemeat, and two tablespoonfuls of reduced veloute sauce. Divide this mixture into eight equal parts, and roll them on a well floured board, making them into the shape of cutlets, and sticking a small bone in the thin end. Dip them one by one first into beaten egg and then into breadcrumbs, taking care that the crumbs are equally distributed over them; plunge them into a fryingpan with butter, and fry until colored. Take them out, drain on a cloth, put a paper frill on each bone, and arrange them in a circle on a dish with a mince of vegetables in the center.

Deviled Chicken

Make a mixture of cayenne, salt, mustard, grated lemon peel, lemon juice, sherry wine, and Worcestershire sauce, or any other except anchovy. Cut off some slices of cooked chicken, butter, lay them in the mixture and let them soak for some time. Put sauce and all into a saucepan over the fire. Do not let it boil, and serve very hot.