European and American cuisine

a saucepan, cover with cold water ; add Yt teaspoonful salt -, as soon as it boils add 1 medium-sized onion and a small bouquet ; coyer and cook 1 hour; strain the broth. Place a saucepan with iVs ounces butter over the fire ; add 1 fine-minced onion, cook 5 minutes without browning; then add the chicken; coyer and cook gently 30 minutes ; turn it often with a fork. Melt in a small saucepan 1 tablespoonful butter ; add 1 heaping tablespoonful flour, stir and cook 2 minutes ; add 1 pint of the giblet broth, cook 5 minutes ; then add the sauce to the chicken, continue to cook slowly till done. Ten minutes before serving remove the fat from the chicken gravy, add Y^ cupful cream ; cook 3 minutes. Arrange the chicken on a hot dish, strain the gravy over it, cut 4 slices of buttered toast into 3-cornered pieces, and lay them in a circle around the edge of dish ; put small sprigs of green parsley between the pieces of toast ; sprinkle 1 fine-chopped hard-boiled egg over the whole, and serve. Chicken Fricassee à l'Américaine.— Gut a well-cleaned chicken of 3 or 4 pounds into 10 pieces ; place them in a saucepan, cover with boiling water; add 4 ounces salt pork cut into slices, Yt tablespoonful salt, cover and boil till tender. Shortly before serving, mix 1 tablespoonful butter with 1 tablespoonful flour ; add a little of the chicken broth to the butter and flour ; then add it to the chicken, cook 10 minutes, and serve. Or lay 6 slices of toast on a hot dish, and pour the fricassee over it. Chicken Fricassee à l'Allemande.— Clean, wash, and cut a nice plump chicken of 3 pounds into 8 pieces ; season with 1 even tablespoonful salt, and 1 even teaspoonf ul pepper ; place a saucepan with 2 ounces butter over the fire, put in the chicken ; cover and cook 20 minutes, stirring the chicken several times during that time; add sufficient boiling water to cover the chicken, also 2 onions and a bouquet, and cook till tender. Twenty minutes before serving, melt 2 ounces butter in a saucepan, add 2 heaping tablespoonfuls flour, stir and cook 3 minutes ; then add 1 quart of the strained chicken broth and Y^ pint of canned mushrooms, cook 10 minutes ; mix the yolk of 3 eggs with 2 tablespoonfuls lemon juice, and add it to the sauce ; add 3 tablespoonfuls cream ; remove from the fire ; arrange the chicken on a hot dish, pour over the sauce, and garnish with noodle timbales, or farina dumplings. Chicken, Boned. — Singe, wash, and dry neatly a fine young plump chicken ; cut off the feet close to the first joint, also the wings ; cut off the neck close to the body ; then make an incision along the back, cutting the skin through to the bone ; begin boning from the neck down toward the breast, being careful not to tear the skin ; then bone the thighs and legs so that the skeleton is separated entirely from the meat. Clean the skeleton and giblets, then set aside. Spread the chicken out on a napkin, the skin toward the napkin, and with a sharp knife cut away even slices from the breast and lay them on the thin parts, so that the chicken has an even thickness all over ; draw the wings and legs inside ; season with 1 even tablespoonful salt, 1 even teaspoonful pepper, and the juice of