Bone the chicken, taking care not to break the outside skin, lay it flat on a board, the skin downwards, season with salt, lemon juice, and white pepper ; spread over the top the sausages ; divide the ham into strips, and arrange them lengthwise, roll up, and sew firmly ; tie up tightly in a cloth, put into a saucepan with the bones and vegetables, pour round the stock, boiling ; simmer If hours ; lift out, and reduce the gravy to one-half by fast boiling, add the glaze and seasoning. Remove the cloth from the chicken, also the stitches ; cut in rounds about a third of an inch thick, lay these round a border of potato (page 120), or border of rice ; fill the centre with any seasonable vegetable, strain round the gravy, and serve. A breast of veal may be boned and dressed in the same way. No. 47. CHICKEN A LA CREME. 3 oz. minced chicken or veal 3 oz. ham 3 or 4 minced button mushrooms A little salt, pepper, and cayenne ^ teaspoonful parsley, minced and scalded Green salad ^ pint cream✪ Chicken a la Creme Beat up the cream until quite stiff, then add the veal, ham, mushrooms, and seasonings, also the parsley, which must be first scalded and finely minced ; mix well 29 together, pile in the centre of a dish, and garnish with a thick border of salad. Sprinkle- over the top minced parsley and lobster coral. No. 48. CHICKEN WITH CROQUETTES OF RICE. 1 chicken \ lb. fat bacon 1 onion 1 bay leaf Pepper and salt f doz. mushrooms 1 whole egg £ lb. of rice 2 tablespoonfuls Parmesan cheese✪ Chicken with Croquettes of Rice Bunch of sweet herbs J oz. glaze 1 quart of stock Some bread crumbs Lard the breast of the chicken with the bacon, and cover it with a few slices of thinly cut bacon ; slice the onion and lay at the bottom of the saucepan, with the sweet herbs and bay leaf ; lay the chicken on this, and pour round 1 J pints of the stock or water ; . simmer slowly 30 minutes ; lift out and put into a dripping tin with a little of the liquid ; put in the oven for 15 minutes to brown, basting occasionally ; peel the mush- rooms and remove the stalks, season with pepper and salt, drop them into the liquid in which the chicken has been boiled ; simmer 10 minutes ; remove, and lay round the dish. Boil the liquid until reduced to f pint, remove the fat, add glaze ; season; and pass through a fine sieve; pour part round the chicken, and the remainder serve in a tureen. While the fowl is boiling prepare the croquettes of rice as follows: — Wash the rice and boil in % pint of stock 30 until tender, and as it absorbs the stock season with salt and pepper, and stir in the cheese ; turn out on to a plate, until cool and firm ; then form into pear shapes ; paint over with the whole egg (beaten), and roll in bread crumbs ; fry a light brown in smoking hot fat ; drain, and put in the thin end of each about 1 inch of the stem of parsley ; arrange round the chicken alternately with the mushrooms. Or the rice may be boiled as for curry ; the Parmesan and seasoning stirred into it, and laid roughly round the dish with the mushrooms on the top. No. 49. CHICKEN AUX CHAMPIGNONS. 1 chicken ^ pint brown stock Pepper and salt 1 small onion Bunch sweet herbs J glass sherry 1 dozen mushrooms j oz. flour 1 oz. butter 4 lb. fat bacon 1 bay leaf✪ Chicken aux Champignons

AI-modernized reading of the original text

Bone the chicken, taking care not to break the outside skin, lay it flat on a board, the skin downwards, season with salt, lemon juice, and white pepper ; spread over the top the sausages ; divide the ham into strips, and arrange them lengthwise, roll up, and sew firmly ; tie up tightly in a cloth, put into a saucepan with the bones and vegetables, pour round the stock, boiling ; simmer If hours ; lift out, and reduce the gravy to one-half by fast boiling, add the glaze and seasoning. Remove the cloth from the chicken, also the stitches ; cut in rounds about a third of an inch thick, lay these round a border of potato (page 120), or border of rice ; fill the centre with any seasonable vegetable, strain round the gravy, and serve. A breast of veal may be boned and dressed in the same way. No. 47. CHICKEN A LA CREME. 3 oz. minced chicken or veal 3 oz. ham 3 or 4 minced button mushrooms A little salt, pepper, and cayenne ^ teaspoonful parsley, minced and scalded Green salad ^ pint cream Beat up the cream until quite stiff, then add the veal, ham, mushrooms, and seasonings, also the parsley, which must be first scalded and finely minced ; mix well together, pile in the centre of a dish, and garnish with a thick border of salad. Sprinkle over the top minced parsley and lobster coral. No. 48. CHICKEN WITH CROQUETTES OF RICE. 1 chicken \ lb. fat bacon 1 onion 1 bay leaf Pepper and salt f doz. mushrooms 1 whole egg £ lb. of rice 2 tablespoonfuls Parmesan cheese Bunch of sweet herbs J oz. glaze 1 quart of stock Some bread crumbs Lard the breast of the chicken with the bacon, and cover it with a few slices of thinly cut bacon ; slice the onion and lay at the bottom of the saucepan, with the sweet herbs and bay leaf ; lay the chicken on this, and pour round 1 J pints of the stock or water ; . simmer slowly 30 minutes ; lift out and put into a dripping tin with a little of the liquid ; put in the oven for 15 minutes to brown, basting occasionally ; peel the mushrooms and remove the stalks, season with pepper and salt, drop them into the liquid in which the chicken has been boiled ; simmer 10 minutes ; remove, and lay round the dish. Boil the liquid until reduced to f pint, remove the fat, add glaze ; season; and pass through a fine sieve; pour part round the chicken, and the remainder serve in a tureen. While the fowl is boiling prepare the croquettes of rice as follows: — Wash the rice and boil in % pint of stock until tender, and as it absorbs the stock season with salt and pepper, and stir in the cheese ; turn out on to a plate, until cool and firm ; then form into pear shapes ; paint over with the whole egg (beaten), and roll in bread crumbs ; fry a light brown in smoking hot fat ; drain, and put in the thin end of each about 1 inch of the stem of parsley ; arrange round the chicken alternately with the mushrooms. Or the rice may be boiled as for curry ; the Parmesan and seasoning stirred into it, and laid roughly round the dish with the mushrooms on the top. No. 49. CHICKEN AUX CHAMPIGNONS. 1 chicken ^ pint brown stock Pepper and salt 1 small onion Bunch sweet herbs J glass sherry 1 dozen mushrooms j oz. flour 1 oz. butter 4 lb. fat bacon 1 bay leaf

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Chicken a la CremeChicken with Croquettes of RiceChicken with Croquettes of RiceChicken aux Champignons

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