Cassell's dictionary of cookery

Fowl, Blanc[uette of.— Put into a stewpan half a pint of white sauce and a quarter of a pint of broth; when boiling, add some neat pieces of cold fowl and slices of tongue boiled, season with pepper and salt, and stir in a beaten egg, with the juice of a lemon. Cover by the side of the fire to warm, but do not let it boil. Serve quickly. Time, about twenty minutes to boil the sauce and make the fowl hot. One fowl sufficient for four persons. Fowl, Boiled.— Truss the fowl firmly, and boil slowly in a saucepan of hot water. The slower it boils and the better it is skimmed the plumper and whiter it will be. Boiled tongue, ham, or bacon should accompany it. Place the fowl on a hot dish, and pour over it bechamel, parsley and butter, oyster or mushroom sauce, with some more sauce in a tureen. Time : large fowl, one hour ; moderatesized one, three-quarters. Probable cost, Ss. 6d. Sufficient for three or four persons. Fowl, Boiled with Rice.— Into some clear broth put an onion, pepper, siilt, and mace; stew the fowl very gently in this for half an hour ; then add half a pound of rice, well washed ; simmer tiU this is quite tender, then remove the rice, and place on a hot sieve to draia ; dish the fowl, and place rice all round it. Serve with melted butter and parsley for sauce ; do not use too much broth. Time, one hour or longer. Fowl, Boned and Stuffed.— Pound together in a mortar, after being minced, equal quantities of fat bacon and lean ham (two ounces of each), and a double weight of veal. Mix a small cup of bread-crumbs, and season with pepper, salt, and nutmeg. Bind with the yolks of two eggs. Bone a fine fowl, without disfiguring the skin, press this forcemeat into it ; tie it into a nice shape, and stew in some white stock. It may be served with anj' white sauce, and with sliced lemon as a garnish. Time, one hour to stew. Probable cost, 3s. 6d. Sufficient for four or five persona. Fowl, Boudin (a la Peine).— Take the whole of the white meat to be found on a couple of roast fowls, clear it well from skin and gristle, and mince small. Have ready the best part of a pint of bechamel sauce, into which put the mince ; add salt and cayenne. When quite cold, use a little flour, and form the mince into long-shaped boudins ; the above quantity will make two. Brush them with egg mixture, and strew crumbs thickly over, to prevent their being broken when in the frying pan ; fry in butter a good brown, and when drained from the butter send to table with a thin bechamel sauce poured round them. Time, ten minutes to fry. Probable cost, exclusive of fowl. Is. 4d. Sufficient for one dish. Fowl, Braised.— Fill a nice young fowl with forcemeat, after removing the breast-bone. Put it into a stewpan, with a pint of broth, two glasses of white wine, any available poultry trimmings and bones, an onion stuck with cloves, a piece of carrot, and two or three blades of mace, pepper, and salt. Lay thin slices of bacon over the fowl, and envelope it in a dcUcate cloth. Cover the braising-pan over, and place it on a moderate fire. In an hour's time take out the fowl, and brown it in the oven. Sti-ain the gravy in the stewpan, boil, and reduce it to a glaze, with which glaze the fowl. Gramish with a fricassee of mushrooms and truffles if these are at hand. Sufficimt for three or four persons.