Poule en TJaube. — Ii is not important to have a young bird for this dish — in fact, birds suitable for boiling, and rather old than otherwise, are often reserved for this purpose. The length of time given to the process makes it a softening one. The earthen- ware marmites intended to be sent straight to table are convenient for this, and are now easily obtained in London. Stand the utensil over the fire with two or three ounces of fat bacon cut into small pieces, and a piece of Brand’s marrow fat about the size of a walnut; add a pinch of salt and put in the fowl ; cover and let it slightly colour. Draw the utensil aside, put in half a dozen peppercorns arid a tiny 9(3 C00KEI1Y. garlic root ; this should be tied up in a piece of muslin, and removed after about half an hour’s time; add a small tumblerf ul of white cooking wine, half a bay- leaf, and, if it is available, a veal bone of some sort, knuckle or otherwise. Let this simmer gently with the cover on for nearly an hour over a slack fire or over the gas (turned rather low). After this lapse of time, turn the fowl and baste it ; add two or three carrots sliced, and previously parboiled, a dozen or so of small onions, two large ones sliced, a few small thin slices of streaky bacon, an eggspoonful of Maggi essence, and a tablespoonful of brandy✪ Poule en Daube ; put on the lid and let the whole cook till quite tender over a rather brisk fire. When done, remove the fat and send in the marmite on a clean napkin. If desired, morels, olives, or mushrooms may be added with advantage. The poulet en casserole is prepared in almost the same way, only the fowl must be a nice young one. This also can be served in the marmite in which it has been cooked, or it can be done in any kind of securely closing utensil that will fit into the oven ; for this, put the fat, the bacon, and the onions, etc., all into the saucepan ; first let them heat in the fat over the fire, then put in the chicken, and let it slightly colour on both sides; pour into the utensil a teacupful of stock, or part stock and water, cover, and let it braise in the oven until quite tender. If sent to table in the marmite, tie a clean napkin around it. POULTRY AND GAME. 97 Poulet Fricasse. — Remove the skin and principal bones of the remains of cold chicken ; stew the hones, skin, trimmings, etc., with a whole onion, some cloves, and a small piece of mace, and mix the stock produced with an equal quantity of melted butter ; add a squeeze of lemon and put in the chicken ; when the latter is quite hot dish it up, and leave the sauce in the pan ; thicken it with the yolks of one or two eggs✪ Poulet Fricasse, according to quantity, stirring all the time over the fire, but without allowing it to boil. Pour over the chicken and serve. With the cold remains of chicken, good supper dishes and cold lunch entrees can easily he prepared with the help of a mayonnaise sauce, a little fresh lettuce, etc.

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Poule en TJaube. — Ii is not important to have a young bird for this dish — in fact, birds suitable for boiling, and rather old than otherwise, are often reserved for this purpose. The length of time given to the process makes it a softening one. The earthen- ware marmites intended to be sent straight to table are convenient for this, and are now easily obtained in London. Stand the utensil over the fire with two or three ounces of fat bacon cut into small pieces, and a piece of Brand’s marrow fat about the size of a walnut; add a pinch of salt and put in the fowl ; cover and let it slightly colour. Draw the utensil aside, put in half a dozen peppercorns arid a tiny 9(3 C00KEI1Y. garlic root ; this should be tied up in a piece of muslin, and removed after about half an hour’s time; add a small tumblerf ul of white cooking wine, half a bay- leaf, and, if it is available, a veal bone of some sort, knuckle or otherwise. Let this simmer gently with the cover on for nearly an hour over a slack fire or over the gas (turned rather low). After this lapse of time, turn the fowl and baste it ; add two or three carrots sliced, and previously parboiled, a dozen or so of small onions, two large ones sliced, a few small thin slices of streaky bacon, an eggspoonful of Maggi essence, and a tablespoonful of brandy ; put on the lid and let the whole cook till quite tender over a rather brisk fire. When done, remove the fat and send in the marmite on a clean napkin. If desired, morels, olives, or mushrooms may be added with advantage. The poulet en casserole is prepared in almost the same way, only the fowl must be a nice young one. This also can be served in the marmite in which it has been cooked, or it can be done in any kind of securely closing utensil that will fit into the oven ; for this, put the fat, the bacon, and the onions, etc., all into the saucepan ; first let them heat in the fat over the fire, then put in the chicken, and let it slightly colour on both sides; pour into the utensil a teacupful of stock, or part stock and water, cover, and let it braise in the oven until quite tender. If sent to table in the marmite, tie a clean napkin around it. POULTRY AND GAME. 97 Poulet Fricasse. — Remove the skin and principal bones of the remains of cold chicken ; stew the hones, skin, trimmings, etc., with a whole onion, some cloves, and a small piece of mace, and mix the stock produced with an equal quantity of melted butter ; add a squeeze of lemon and put in the chicken ; when the latter is quite hot dish it up, and leave the sauce in the pan ; thicken it with the yolks of one or two eggs, according to quantity, stirring all the time over the fire, but without allowing it to boil. Pour over the chicken and serve. With the cold remains of chicken, good supper dishes and cold lunch entrees can easily he prepared with the help of a mayonnaise sauce, a little fresh lettuce, etc.

Cookery