Cookery and housekeeping

For instance, the breasts of old hens being used for Chicken Cream, the legs and wings will make a pie, which must be baked long enough to render the legs quite tender ; or they can be used for the Spanish dish Chicken and Rice {polio con arroz) ; or for a curry ; or for Chicken Jelly, or for broth and stock. The illustration shows the size and jointing of chickens which are cut up for entrees — such as chicken a la Marengo, a la viennoise — or for fricassee, when not to be dressed as a whole chicken. These pieces cannot be arranged in a circle. They look best mounted in a pyramid, the coarser parts as the basis, the delicate parts on the top, with crisp parsley, if served dry — that is, without sauce — CHICKEN CUT UP. with mushrooms and croutons round them if sauce is served in the same dish. CHICKEN, CUT UP. I, 4, LEGS ; 2, 3, BACK ; 5, 8, WINGS ; 6, /, BREAST; 9, lO, PINIONS. Chicken Cream. Pound the breast of an old hen in a marble mortar ; add half a pint of double cream while pounding ; pepper and salt to taste. Pass through a hair sieve, and work in another half pint of cream. Garnish a plain mould with tongue or ham and truffles, pour in the mixture, and steam for an hour very slowly. Serve with truffle or mushroom sauce, or a clear, but not watery brown sauce, or a puree of ham sauce. Cigarettes a la Reine. Make a forcemeat with the cooked white meat of chicken, chopped truffles, and white sauce. This forcemeat must be solid enough when cold to be placed in thin paste rolled to the length and breadth of a cigar. The rolls are lightly coated with very fine breadcrumbs, and fried a golden tint. It is important that the outer coat should be crisp, and that the a la reine forcemeat should melt in the mouth. These cigarettes are to be sent up on a napkin, arranged in cross bars, two and two. The forcem.eat may be made of oysters instead of chicken. Chicken Souffles. These can be made with any kind of cooked poultry, game, or even meat, or with brains. The neatest arrangement for sending them to table is to have a supply of thin white china souffle cases, which will stand the oven. The chicken or other material is to be pounded with good stock or sauce, and passed through a tamis, the yolk of three or more eggs to be beaten and stirred in, and then the whites to be beaten and CHICKEN MAYONNAISE. 201 Stirred in. Fill the souffle case, or cases, and bake for ten minutes, or till the top rises and turns a golden colour. Tomato souffles are made in a similar manner. Care must be taken to get rid of the watery part of the tomato before mixing with the eggs. Chicken Mayonnaise. Roast a chicken, and be sure that it is well done. Cut it up into suitable joints ; prepare four hardboiled eggs by cutting them in quarters ; slice up a lettuce, and arrange the joints of chicken neatly upon it high in the centre ; strew olives, anchovies, capers, and gherkins, cut into small pieces, over the chicken. Mask the whole with a mayonnaise sauce, so that nothing be seen but the mayonnaise. Have sixteen pieces of white hearts of lettuce, and arrange these in a border round alternately with the sixteen pieces of hard-boiled egg. Beetroot should never be used in a mayonnaise. Little Patties a la Reine.