The new century cookery book

Prepare the fowl as for roasting ; cut it up into small joints, and season with pepper and salt. Cut the pork into small slices, and put it in a saute-pan with the butter. When hot, add the pieces of fowl and fry them to a golden colour. Pour off the fat, add the wine, cover the pan, and cook contents quickly for five minutes. Now moisten with the sauce, add also the herbs, and let simmer for about twenty-five minutes, or till the fowl is tender. Heat the chestnut puree, which must be made rather consistent, half fill a wide timbale mould with it, and turn on to a dish to form a bed ; dress the fowl upon this. Boil up the sauce, skim, season to taste, and pour over the fowl. Garnish with the bread croutons, which must be previously dipped in liquefied meat glaze. 969. Poulet grille d l'Italienne. — Procure a plump chicken, cut it open from the back, spread out and flatten well, rub both sides with lemon-juice, and season 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 it over or in front of a bright fire. Prepare a sauce by frying two peeled and chopped shallots in butter, add to this a 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 a tablespoonful of meat extract. Boil again, skim, and pass through a sieve. Re-heat and season to taste. Dish up the chicken, remove the skewers, garnish with cauliflower bud and shredded artichoke bottoms. Pour the sauce round the dish and serve. 970. Poussins frits d la Lyonnaise. — 2 or 3 (according to size) very small spring chickens (baby chickens), the juice of 2 lemons, 2 bay-leaves, 1 teaspoonful of chopped chives, a few sprigs of chervil, pepper and salt, clarified butter, frying -batter , 1 or 2 small Spanish onions, tomato sauce (No. 271). Singe and draw the chickens, and cut them into small joints, the same as for fricassee. Blanch the pieces in slightly salted water, drain, and dry them with a cloth, put them on a dish, season with salt and pepper, sprinkle over the chives and chervil, add the bay- leaves and lemon-juice, cover with another dish, and let stand for two hours. Drain the pieces of chicken, dip them in frying-batter, and cook a light brown in clarified butter, or butter and lard mixed in equal proportions. Drain and keep hot. Peel the onions, cut them into thin slices, and divide into rings ; steep these in milk and dip in flour. Fry in plenty of hot fat till crisp and of a golden brown. Dish up the chickens, and garnish tastefully with the fried onions. Serve with hot tomato sauce. 971. Ailerons de Volatile a la Creole ( Chicken Breasts, Creole Style). — 2 Surrey fowls or chickens, 6 oz. rice , 1 pint rich stock, 2 oz. butter, 3 truffles (small), 6 artichoke bottovis (small), 14 pint cooked vegetable macedoine, 1 gill sauce aigre-douce (No. 265), aromatic seasoning, salt and pepper.