European and American cuisine

Chicken à la Crème, — Select a nice young chicken of 2Vs pounds ; clean and wash it ; cut it into 10 pieces ; season with 1 teaspoonful salt, % teaspoonful white pepper ; place with 1 ounce butter in a saucepan over the fire ; add the juice of Vt lemon, cover and cook 10 minutes ; then add 1 pint of boiling water and 1 onion, cook slowly till done ; shortly before serving lay the chicken on a hot dish ; remove the fat from the broth ; mix Yg pint cream with the yolks of 3 eggs, and add it to the chicken broth ; let it remain over the fire till nearly boiling, then remove and strain it over the chicken ; garnish with rice timbales. Fricassee de Poulets & la Toulouse.— Cut a fine, wellcleaned young chicken of 27^ or 3 pounds into 10 pieces ; put them into a large saucepan of boiling water for 3 minutes ; then drain in a colander and instantly plunge into cold water, letting them remain 5 minutes ; take out the chicken, place it in a clean saucepan over the fire, cover with boiling water ; add 1 tablespoonful salt, 2 white onions, and a bouquet, cover, and boil slowly till tender; drain off the broth and strain it. Melt 2 ounces butter in a saucepan, add 2 heaping tablespoonfuls flour, stir and cook 2 minutes ; add the chicken broth and Vs can of mushrooms, cook 15 minutes ; then take out the mushrooms, remove all the fat from the sauce ; taste, if necessary add more salt Mix the yolks of 3 eggs with Ys pint cream, add it slowly to the gravy, and lastly the juice of Ys lemon. Arrange the chicken on a hot dish, pour over the gravy, lay the mushrooms in clusters around it, and arrange with small croiitons in a circle around the dish with sprigs of curled parsley between them. Chicken, Potted.— Select a fine young chicken of 3 or 4 pounds in weight ; singe, draw, and wash it in cold water ; wipe it dry ; season with 1 tablespoonful salt, Ys teaspoonful pepper ; rub the seasoning inside and outside all over the chicken, bend the wings backward, and tie a string around the body. Place a saucepan large enough to hold the chicken with 4 ounces fine-cut larding pork over the fire ; fry light brown ; then add 2 ounces butter and the chicken ; turn the chicken frequently with a fork until it has obtained a light-brown color all around ; then add Yt pint of giblet broth (described below) ; cover and cook slowly until done ; if the gravy boils away add more broth, but only a little at a time. Shortly before serving lay the chicken on a warm dish ; remove the string, and set it in a warm place. Take the giblets from the broth and chop them fine ; remove the fat from the gravy. Mix 1 tablespoonful cornstarch with 1 gill of cold water, add it to the gravy, stir and cook 2 minutes ; then add sufficient giblet broth to make a creamy sauce, cook 5 minutes ; strain, and add the chopped giblets ; garnish the chicken with bread croutons, and serve with browned sweet potatoes, potato purée, and compote of apples.