A second Dudley book of cookery and other recipes

Truss the fowl as for braising ; place it on a bed of vegetables and bacon (mirepoix), with an ounce of butter in a stewpan, and let the surface of the fowl get nicely browned over a bright fire. Moisten with stock ; season with pepper and salt ; cover, and place in the oven for about half an hour ; baste occasionally. Take up the fowl ; untruss and cut into neat joints. Put the carcass into the stewpan in which the fowl has been cooking ; remove the fat beforehand ; add the wine, and boil up. Strain or reduce the stock a little. Cook the flour in the remainder of butter (one ounce), but do not allow it to get brown ; stir in the stock ; add the juice of half a lemon and let reduce to a moderate consistency (the sauce must boil at least for ten minutes). Stir in the yolks of eggs and let bind. Dip the pieces of fowl in this sauce after it has cooled ; cover each piece completely and put in a drainer. When set, brush over with beaten egg ; roll in breadcrumbs ; fry them in hot fat a golden colour ; drain, dish up, and garnish with fried parsley. PULLET POACHED A L’lTALIENNE STUFF a pullet with two-thirds of a pound of "Risotto,"” combined with half a pound of sliced truffles, and poach it in the usual way. Dish it, and serve at the same time a thickened chicken gravy, which has been added to the reduced poached chicken liquor. % GRILLED CHICKEN FLORENTINE TAKE a plump white chicken ; cut it open from the back ; spread out and flatten well ; rub both sides with lemon juice, and season well with pepper and salt ; insert two or three skewers so as to keep the chicken quite flat ; immerse in sweet oil for about ten minutes ; sprinkle with chopped parsley and grill in front of a bright fire, basting the while with oil. Prepare a sauce by frying two peeled and chopped shallots in butter ; add to this one finely chopped anchovy freed from bone, one glass of Marsala wine and a gill of tomato puree. Allow to cook for ten minutes ; then add one fresh tomato, cut into slices, and one tablespoonful of meat extract. Boil again ; skim and pass through a sieve ; reheat and season to taste. Dish up the chicken ; remove the skewers ; garnish with button mushrooms and truffles. Pour the sauce round the dish, and serve. SUPREMES OF CHICKEN CHICKEN supremes or cutlets should never be allowed to wait lest they harden. They should be cooked quickly at the last moment, dished up, and served immediately. The shortest wait is enough to spoil them and to make them insipid and dry. Poach the supremes dry and dish them. Cook them with Supreme sauce, and serve with a julienne of truffles and mushrooms mixed with the sauce and placed in the centre of the dish, the supremes being laid neatly round it. PUT one and a half pints of very clear white stock and one quarter of a pint of mushroom cooking liquor into a saute pan ; reduce to twothirds ; add one pint of chicken veloute ; reduce on an open fire, stirring all the while ; then work in half a pint of fresh thick cream and two ounces of fresh butter. Stir always from time to time, and keep the pan well covered. Add seasoning before it is finished. BONE and par-cook a chicken ; cut it into ^ small pieces and flatten ; steep in oil and lemon juice ; flavour with savoury herbs and SUPREME SAUCE