id="pgepubid00015">Chicken à l'Italienne.

Pass a knife under the skin of the back, and cut out the backbone without injuring the skin or breaking off the rump, draw out the breastbone and break the merrythought; flatten the fowl and put two skewers through it. Put it into a marinade of oil, sliced onion, eschalot, parsley, thyme, and a bay leaf, spice, pepper, and salt, in which let them soak a few hours. Broil them before the fire; when done, dish the fowls, garnish them with hot pickle, serve them with a brown Italian sauce over, with a few onions in it.

Chicken à la Matador.

Cut a chicken into fillets and neat joints. Mince finely a Spanish onion and stew it with two ounces of butter, a few drops of lemon, pepper, and salt; when it has been stewed for half an hour, pass it through a tammy, and mix in with it a good tablespoonful of aspic jelly. Mask the chicken with this, and warm up the chicken in the bain-marie.

Fillets of Chicken à la Cardinal.

Cook some fillets of chicken in butter, and when done place them in a circle round an entrée dish, with a mushroom between each fillet. Fill the centre with Allemagne sauce, to which has been added some lobster and crayfish butter to make it red. Garnish with crayfish tails if handy.

Fried Chicken à la Orly.

Cut up a chicken into joints. Season with salt, pepper, parsley, a bayleaf, and lemon juice, sprinkle with flour and fry in butter; dip some sliced onions into flour and fry. When done, dish up the chicken in a pyramid, garnish with the fried onions and cover with tomato sauce.

Fried Chicken à la Suisse.

Roast a chicken and cut it into fillets and neat joints. Sprinkle some finely minced herbs, mignonette pepper, and salt over them. Let them remain for an hour, then dip them in frying batter and fry. Serve with fried parsley and tomato purée.

Fricassee of Chicken.

American Recipe.

Clean, wash, and cut up the fowls. Lay them in salt and water for half an hour. Put them in a saucepan with enough cold water to cover them and half a pound of salt pork cut into thin strips. Cover closely and let them heat very slowly. Then stew for over an hour, if the fowls are tender; if not they may take from three to four hours. They must be cooked very slowly. When tender, add a chopped onion, a shalot, parsley, and pepper. Cover closely again, and when it has heated to boiling, stir in a teacupful of milk, to which have been added two beaten eggs and two tablespoonfuls of flour. Boil up and add an ounce of butter. Arrange the chickens neatly in an entrée dish, pour the gravy over and serve.

Fritôt of Chicken aux Tomates.

Take the remains of a boiled fowl and cut into pieces the size of a small cutlet. Shake a little flour over them and put them aside. Prepare a batter made of half a pound of Vienna flour, the yolk of one egg, half a gill of salad oil, and a gill of light coloured ale. Mix all these together lightly till it will mask the tip of your finger, add half a pint of purée of tomato, and mix well together. Dip the chicken cutlets into this batter, masking them well, and then put them in good lard and fry, and place them on a wire sieve as they are cooked, keeping them near the fire to keep them hot and crisp. Dish piled in a pyramid with tomatoes whole and tomato sauce round.

Chicken Nouilles au Parmesan.

Take a large fowl, and when trussed put a lump of butter inside it, and cover the breast with fat bacon. Put it into a stewpan with an onion, a carrot, a piece of celery; cover with water and boil slowly for fifty minutes. Garnish the dish on which it is served with a pint of Nouilles boiled in a stewpan of boiling water for twenty minutes, drained, and then put into another saucepan with two ounces of butter. Sprinkle in two ounces of Parmesan cheese and warm up for five minutes, then garnish the fowl with them, and pour over it a pint of rich Béchamel sauce, in which two ounces of Parmesan cheese has been mixed. The Nouilles are made by mixing half a pound of butter with three eggs till it becomes a thick smooth paste, roll it out very thin, cut it into strips an inch wide, and place four or five of these on the top of each other, shred them in thin slices like Julienne vegetables, and drain them.

Chicken Pudding à la Reine.

Take the meat from a cold fowl and pound it in a mortar, after removing the skin and sinews. Boil in light stock a couple of good tablespoonfuls of rice. When it is done and has soaked up the rice, add the pounded chicken to it, with a gill of cream, pepper, and salt. If not moist enough, add a little more cream. Butter a plain mould, fill it with the rice and chicken, tie a pudding cloth closely over, and put the mould into a stewpan of hot water to boil for an hour. The water should only reach about three-quarters up the mould. When done, turn it out and serve a good white mushroom sauce round it.

Chicken and Rice.

Pollo con Arroz (Spanish Recipe).

Cut a fowl into joints, wipe quite dry, and trim neatly. Put a wineglass of the best olive oil in a stewpan, let it get hot. Put in the chicken, stir and turn the joints and sprinkle with salt. When the chicken is a golden brown add some chopped onions, one or two red chillies, and fry all together. Meanwhile have ready four tomatoes cut in quarters, and two teacupfuls of rice well washed. Mix these with the chicken and pour in a very small quantity of broth and stew till the rice is cooked and the broth dried up. Sprinkle a little chopped parsley and serve in a deep dish without a cover, as the steam must not be kept in.

Chicken in Savoury Jelly.

Take a large chicken and roast it. Boil a calf's foot to a strong jelly, take out the foot and skim off the fat; beat up the whites of two eggs and mix them with a quarter of a pint of white wine vinegar, the juice of one lemon, a little salt, a tablespoonful of tarragon vinegar, and a claret-glassful of sherry. Put these to the jelly, and when it has boiled five or six minutes strain it through a jelly bag till clear. Then put a little into an oblong baking tin (big enough for a half-quartern loaf), and when it is nearly set put in the chicken with its breast downwards; the chicken having been masked all over with white sauce, in which aspic has been well mixed, and ornamented with a device of truffles cut in stars and kite shapes. When the chicken is in, fill up the mould gradually with the remainder of the jelly. Let it stand for some hours, or place it on ice before turning it out.

Chicken with Spinach.

Poach nicely in the gravy five or six eggs. Dress them on flattened balls of spinach round the dish and serve the fowl in the centre, rubbing down the liver to thicken the gravy and liquor in which the fowl has been stewed, which pour over it for sauce, skimming it well. Mushrooms, oysters, and forcemeat balls should be put into the sauce.

Chicken Stewed Whole.

Fill the inside of a chicken with large oysters and mushrooms and fasten a tape round to keep them in. Put it in a tin pan with a cover, and put this into a large boiling pot with boiling water, which must not quite reach up to the top of the pan the chicken is in. Keep it boiling till the chicken is done, which would be in about an hour's time after it begins to simmer. Remove the scum occasionally, and replenish with water as it boils away; take all the gravy from it and put it into a small saucepan, keeping the chicken warm. Thicken the gravy with butter,