Recherché entrées

Cut up 2 tender chickens into neat joints ; put a gill of sweet oil in a large saute-pan ; when hot, put in the pieces of chicken and allow them to fry over a quick fire, adding a small bay-leaf, a sprig of thyme, a clove, a small shallot. Season with salt, pepper, and a grate of nutmeg. When the pieces are slightly brown on both sides, remove the bay-leaf, thyme, clove, and shallot, pour off part of the oil, add a dessert-spoonful of finely chopped shallot, and | a clove of bruised garlic ; allow to fry a few minutes longer, then moisten with half a gill of good stock, I pint of espagnole and i pint of tomato sauce, I glass of sherry and half a glass of brandy ; also 10 large sliced preserved mushrooms and two sliced truffles. Let all simmer for twenty minutes (covered). Fry in very hot sweet oil as many fresh eggs as may be required allowing one to each person, drain them on a cloth, dish up the chicken in pyramidal form on a hot dish, sauce well, place the eggs round the chicken, garnish with fried glazed bread croutons, or fleurons, and serve. Poulet Saut§ t la Philippe. I tender fowl or large chicken, 4 oz. bacon cut in strips, 2 oz. butter, a small glass brandy, i teaspoonful anchovy essence, i teaspoonful finely chopped herbs, 4 oz. rice blanched and cooked in rich stock, i teaspoonful curry powder, \ teaspoonful saffron, \ pint preserved morilles 124 Recherche Entries. or cepes, J pint demi-glace sauce, J oz. grated Parmesan cheese, i large croute of fried bread the shape of a timbale (made hollow), seasoning. Clean and wipe the chicken or fowl, cut it up into convenient joints, season them with pepper and salt, and fry in a saut6-pan with the bacon and butter till of a nice colour. Take up the pieces of fowl, pour off the butter into a cup (for further use), leave the bacon in the pan, put the brandy and anchovy essence into the saut6-pan, add also the chopped herbs and the sauce. Boil up, skim, season and replace the pieces of chicken. Cook gently for about 20 minutes. Flavour the rice with curry and saffron first blended in a little butter, mix thoroughly and add half an ounce of parmesan cheese. Season to taste and keep very hot. Dress the chicken and rice in layers into the prepared bread timbale croute. See that the breast pieces of the fowl are placed on top. Garnish the top of the timbale and the sides with sauted morilles or cepes seasoned and flavoured with cheese. Pour a little of the sauce over the timbale and serve the rest in a sauce-boat along with the dish. Poulet en Casserole. (Braised Chicken in Casserole.) Line the bottom of an earthenware fire-proof casserole with thinly cut slices of streaky bacon, slices of carrot and I sliced onion, put in an ounce of butter, and let it melt over the fire, place in a ready-trussed Surrey fowl, breast downwards, let it take colour (a nice golden brown), then turn it and brown the other side. Now pour off the fat in the casserole, add a small bouquet of herbs (parsley, thyme and bayleaf), also 12 small button onions, peeled and fried in butter. Moisten with 4 pint of rich stock or gravy and a gill of brown sauce. Cover the pan and place it in a fairly hot oven for about i hour. By that time the fowl should be quite cooked. Baste it XNIIl. ESCALOPES OU FILETS DE VEAU A LA PARISIENNE. CHAPON k LA BlicHAMEL (P- 137.) Entrks of Poultry. 125 occasionally during the process of cooking. Take up the fowl, strain the sauce and skim it, then put it back into the casserole together with the bacon and onions, put in the fowl after the string and skewers have been removed. See that the sauce is nicely seasoned. Keep the contents of the casserole hot till required for table ; then place it on a folded napkin on a large round dish, and serve. Filets de Poulet aux Huitres. (Chicken Fillets with Oysters.)