The "Queen" cookery books: Entrees

Poulet a la Ghipolata. — Peel and stew some nice chestnuts till tender but not broken, slice down some cooked carrots and some small silver onions previously blanched, having about twelve or eighteen of each according to your dish ; cut down some cold cooked sausages into pieces to match ; and put all these into a pan with some button mushrooms, and enough good veloute or bechamel to heat it all well ; slice down the flesh of a cold cooked fowl into neat little fillets, lay it into the sauce with the rest, and heat it all together; then dish on an entree dish with fried croutons spread with maitre d’hotel or truffle butter. (This is a capital way of serving cold turkey.) Poulet aux champignons. — Lay some nicely cleaned and trimmed mushrooms in a pan in which you have previously melted a good piece of butter, and before their juice begins to run out, dredge them lightly with a little sifted flour, moistening it gradually with two parts of -white stock to one of light white wine ; season it with white pepper, salt, and a little nutmeg, lay in the chicken sliced down, or cut into neat little joints, as is most convenient, and let it all get hot. Serve in an entree dish garnished with fried croutons and tiny rolled rashers of broiled bacon ; or it may be served similarly garnished in a fried bread croustade. (Any meat can be served in this way, but white meat is perhaps the best.) Poulet d'Estragon. — Slice down neatly some chicken (or any white meat), and heat it in a little good white stock ; adding gradually enough tarragon vinegar to season it, and just as you are about to serve it, strew over it some minced green tarragon leaves. Decorate with croutons spread with ham butter, and season with coralline pepper and a few drops of lemon juice. Poulet en Puree. — Pound till smooth |lb. of minced chicken (or any white meat), then work into it the yolks of three raw eggs, 2oz. freshly ground (or pounded) almonds, and half pint single cream or new milk; rub down smoothly lfoz. creme de riz, in a gill of milk, and stir it over the fire with threequarters of a pint of strong chicken stock, until it boils, when you add to it the chicken, almonds, &c., and stir it all over the fire till thick, but without letting it boil. Serve piled up in a dish with a garnish of oysters, seasoned with lemon juice and cayenne, dipped in batter and fried. Poulet d la Cocasse. — Wipe some nice mushrooms over with lemon juice till clean, then dry them in a clean cloth and mince them ; pull the meat from a, cold cooked fowl into little shreds, and mix this with grated ham, the minced mushrooms, and some bearded oysters ; stir into half pint of rich veloute the liquor of the oysters, and the yolk of an egg beaten up with a spoonful of cream, and stir the mince into this over the fire for ten minutes, then serve in tiny china cases (small fried bread croustades, or paper cases previously oiled and dried), strewing over the top some delicately browned fried breadcrumbs.