A second Dudley book of cookery and other recipes

FRIED CHICKEN DUCHESS onions ; drain ; egg and crumb, and fry it. Serve with veloute sauce, blended with cream and minced ham. A SUPREME OF CHICKEN BRAISE some chicken fillets, white. When cold, coat them with chaud-froid sauce and aspic, and decorate with tarragon leaves. % CHICKEN COOKED IN OIL SPLIT a chicken ; flatten it ; steep it in a mixture of lemon juice and sweet oil ; flavour with bay leaf, parsley roots and onions ; drain it ; sprinkle with fresh breadcrumbs, and broil slowly in butter. Serve the chicken with Livournaise sauce, composed of salad oil, anchovy paste, egg-yolks, tarragon vinegar and seasoning. Mix all well together and serve cold. FRICASSEE OF CHICKEN TRUSS a young fowl for boiling, and put it to cook in a large stewpan with one quart of hot water. Let it come slowly to the boil ; when it reaches this point, remove the scum and add a couple of stalks of celery, three or four sprigs of parsley, a bay leaf, two slices of onion and a carrot ; season with salt and pepper. Simmer for threequarters of an hour, closely covered. As soon as done (test it with a fork), take it from the stock ; untruss, and cut it into neat joints. For the Sauce : — Cook together in a saucepan two tablespoonfuls of butter and two of flour for a few minutes, but do not allow it to brown ; add slowly a pint of the strained stock of the fowl and boil for ten minutes. Mix in another pan the yolks of two eggs, three tablespoonfuls of milk, one of melted butter and a tiny pinch of cayenne pepper ; add this carefully to the hot sauce, stirring all the time ; let the sauce get thoroughly hot, but do not let it boil again ; add a teaspoonful of lemon juice, and strain over the pieces of the fowl. Dish up the cooked fowl (the skin may be removed, if liked) on a bed of cooked rice. Sauce over carefully, and serve very hot. Needless to say, the pieces of fowl must get thoroughly hot in the sauce before dishing up. Some sliced preserved mushrooms put with the sauce will make an improvement to the fricassee. POULET A L’ESTRAGON TAKE a nice fat white chicken and poach it ; add to the ordinary garnish in the pan five or six sprigs of tarragon. Dish and decorate the pullet with nice sprigs of branched tarragon leaves. Reduce and strain the pullet’s cooking liquor, and serve it separately. H POULET AU GROS SEL POACH the chicken and add to it ten small carrots and ten small onions. Dish and surround the pullet with the carrots and onions, arranged in small heaps. Serve separately a sauceboat containing the pullet’s cooking liquor, and a cellar of coarse kitchen salt. POULET EN CASSEROLE TAKE a good Surrey fowl and roast a nice golden brown. Make a sauce with the yolks of two eggs, one ounce of butter and three tablespoonfuls of thick cream and seasoning. Stir well until it thickens over a slow fire. When thick, add a tablespoonful of thin glaze, and place it in the bottom of a casserole dish. Have ready some strips of bacon and potatoes fried. Sprinkle some more sauce in with a layer of bacon and potatoes and then the rest of the chicken, and serve. % BLANQUETTE OF CHICKEN