Pick out a couple of fowls of medium size, singe and draw them and remove the pinions and leg bones. Cut each bird into five pieces, not including the backs which are cut in halves; break the thick bones in the legs, take them out and put the legs into a saucepan with the wings; add eight ounces of smoked ham cut up small, three tablespoonfuls of the melted fat of bacon, a bunch of parsley and a few sweet herbs. Set the pan over a brisk fire and add a little seasoning; when they are done and a light color take the chicken and ham out with a skimmer and put them into another saucepan to keep warm on the side of the fire. Put two tablespoonfuls of finely-minced shallot and onion into the saucepan with the liquor, fry them and then add fifteen mushrooms cut in quarters. Place the pan over the fire again and when the moisture is reduced add half a dozen chickens' livers, scalded and cut into halves; four tablespoonfuls of white wine or Madeira and the same quantity of melted glaze. Return the chicken to this saucepan, toss them in the sauce, removing the pan from the fire while so doing, sprinkle a little parsley over them, and let them stand for a little while. In the meanwhile line a timbale mould with short paste and mask it with a layer of raw minced veal or pork mixed with four tablespoonfuls of fine herbs. Put in the pieces of chicken, the ham, livers and mushrooms, spread the top over with more of the raw mince, put a layer of paste on the top, fold the paste over from the sides, put the timbale on a baking sheet, and bake it in a moderate oven for one hour. Remove it when it is done, turn it out, make a small hole in the top, pour in a breakfast cupful of gravy previously reduced with a little Madeira or white wine, and serve quite hot.

Turban Of Chickens, Cleveland Style

Take two fowls, singe, draw and wipe them well; bone and cut them into quarters; then put them into a sautepan with one ounce of butter, salt and pepper and half a glassful of Madeira wine; boil slowly for ten minutes. Take one breakfast cupful of chicken forcemeat and add to it one chopped truffle, three chopped mushrooms and half an ounce of cooked minced tongue and stir well. Put the forcemeat on a dish, lay the pieces of chicken on top, crownshaped, and decorate with twelve whole mushrooms and two thinly sliced truffles. Add half a pint of Spanish sauce, a teaspoonful of chopped chives and a small pat of fresh butter to the chicken gravy. Pour this immediately over the fowls, put the dish in the oven and cook slowly for ten minutes; squeeze over the juice of half a lemon, and serve with six heart-shaped croutons of fried bread.

Truffled Chicken

Bone a fat chicken and put it on a table with the fillets cut off the breasts of two other fowls; cut some large slits in them all and put pieces of pork cut into thin slips in the cuts. Chop into slices one quart of truffles and put them where they will show in the white meat when it is cut; sprinkle well with pepper, salt and powdered thyme and a little finely grated nutmeg, and put the pieces of the breasts in the thinnest parts of the fowl, draw the two sides together, sew them up into shapes as near the original as possible, wrap the fowl in a cloth, tie it round with a string and boil it in salted broth for two hours. Take it out, put it in a mould with a weight on top and let it cool. When perfectly cold remove the string and cloth, put it on a dish and cut it up in slices; or, it may be put into a mould and filled up with aspic jelly, or masked with liquefied butter.

Vol-Au-Vent Of Chicken

Cut a pint and a half of cooked chicken meat into dice and season with salt and pepper. Make a cream sauce and season also with salt and pepper, adding half a teaspoonful each of onion juice and made mustard. Heat the chicken in this, and with it fill some vol-au-vent cases.

Vol-Au-Vent, Toulouse

Prepare one-half pound of puff paste, giving it six turns. Roll the paste out to about two inches in thickness, and with a small round tin cutter divide the paste into rounds; with another tin cutter, one inch smaller in diameter than the one just used, cut three parts through the center of each round of paste, thus forming the lids. Place the cases on a baking-sheet in a moderate oven, and bake until done, and nicely browned. Then lift up the middle pieces carefully and scoop out the underdone paste. Prepare a few quenelles of chicken forcemeat, place them in a saucepan with the flesh of half of a cooked cold chicken cut into small pieces, two ounces of chopped cooked tongue, three or four sliced truffles, five or six mushrooms, three cockscombs and one-half pint of supreme sauce. Stir the above mixture over the fire until hot, though not boiling, fill the vol-au-vents with it, arrange them on a folded napkin or an ornamental dish-paper laid on a hot dish, and serve without delay. The cases should only be filled when ready to serve, as if left standing long the mixture in them is likely to make them heavy.

Chicken, Waldorf Style

Boil a chicken till it is tender, take it from the fire, and remove all the white meat, cutting it into dice-shaped pieces, and adding two large truffles, cut the same. Put these all into a saucepan with a pint of fresh thick cream, season with salt and pepper, and allow it to boil for twelve minutes, then thicken with two raw egg-yolks diluted in two large spoonfuls of Madeira wine. Stir this thoroughly in with the chicken, also two ounces of fresh batter added in small bits, and mingle without letting it boil again, then serve.