The Pytchley book of refined cookery and bills of fare

Chop up the breast of a chicken with two ounces of lean ham ; mix well and put in a stewpan with three-quarters of a pint of Cream Bechamel Sauce (No. 13) ; warm up, pour it into a flat dish, and let it get cold ; cut into the required shapes, such as cutlets, or corks (if the latter, roll on a board thinly covered with flour), egg with an egg brush, cover with fine bread-crumbs and fry in a frying basket in boiling lard for two minutes. F RIAN TINE OF CHICKEN. No. 1S5. Cut with two cutters, one larger than the other, twelve thin flat pieces of pastry (No. 366), put in the centre of the six largest a table-spoonful of quenelle or farci meat and spread it out ; in the centre of this put a table-spoonful of chicken prepared as in the receipt for Croquets (No. 184), and wrap the quenelle or farci meat round it; cover this with the smaller-sized pieces of pastry ; having wetted the inside of each with yolk of egg to make them adhere to the lower pastry, press down tightly with the smaller cutter, and cut the bottom pastry to the size of the smaller cutter, eSS with a brush and crumb, arrange them in a frying basket and fry in boiling lard a nice light brown ; serve in an entree dish with some fried parsley. M j62 THE PYTCHLEY COOKERY BOOK. FRICASSEE OF CHICKEN. No. 186. Boil a chicken, and when cold cut it into neat joints and let them stew in three-quarters of a pint of Cream Bechamel Sauce (No. 13), mixed with a dozen chopped button mush- rooms ; arrange with care in the centre of the dish and pour the sauce over the fillets and serve. QUENELLES OF CHICKEN A HESTRAGON. No. 187. Prepare the breast of one chicken in quenelle meat as in Receipt No. 174, butter six medium-sized dariole moulds, fill them with meat, rapping each on the table when filled to settle the meat ; put them in a bain-marie, in which should be boiling water sufficient to reach three parts of the way up each mould ; boil gently until set, which can be told by the meat changing colour on the top of the mould ; when cooked, turn them carefully out on an entrde dish and pour over them half a pint of Tarragon Sauce (No. 76). RISSOLETTES OF CHICKEN AUX T RUFFES. No. 188. Roll some quenelle meat of chicken, prepared as above, on a floured board into the shape of corks ; egg with an egg brush, crumb, put carefully into a frying basket and fry a nice light brown, about two minutes in boiling lard, and serve in an entree dish with half a pint of Truffle Sauce (No. 75). SAUTE OF CHICKEN AUX FINE HERBS. No. 189. Cut into six joints a nice young chicken, fry in a stew- pan with an ounce of butter for fifteen minutes, add one table-spoonful of sherry, three table-spoonfuls of Espa- gnole Sauce (No. 34), one table-spoonful of Tomato Sauce QUENELLE MEAT, ENTREES, ETC. 163 (No. 73), a table-spoonful of chopped parsley and chervil, a dessert-spoonful of chives and sugar, a tea-spoonful of shalot, or a small bottle of Bequinot’s Fine Herbs Sauce and a little salt ; stew the whole very gently for half an hour, serve in an entree dish, pouring the sauce over the fillets. Let me impress on my readers that all poultry and game used in these Entrees should be young and tender. SAUTE OF CHICKEN AUX CHAMPIGNONS. No. 190. The same as above, only add instead of the herbs half a pint of button mushrooms. SAUTE OF CHICKEN A LA MARENGO. No. 191.