European and American cuisine

(Do not let it boil after the yolks have been added.) In place of chestnuts, small chicken forcemeat balls may be boiled and added to the ragotlt Chicken Ragotit. — Procure 2 fine young chickens each weighing 2 1/4 pounds, singe, draw, wash, and clean them ; remove the breasts and second joints ; free the joints from skin and bones, then cut these and the breasts into 2-inch pieces ; mix 1 tablespoonful salt with 1/4 teaspoonful pepper and sprinkle it over the chicken. Melt 4 ounces butter in a low saucepan, put in the chicken ; cover and cook till done, turning it occasionally with a fork ; then remove the chicken and put it into a clean saucepan ; add to the gradd 2 tablespoonfuls fine-chopped onions, cook 5 minutes ; then add 2 tablespoonfuls flour, stir and cook 3 minutes; add 1 1/4 pint of chicken broth, a bouquet, and 12 whole peppers, cook 5 minutes ; strain into a clean saucepan ; add 1/4 cupful mushroom liquor, 18 small mushrooms, 6 truffles cut into slices, cook slowly 10 minutes ; then mix the yolks of 3 eggs with 1/8 pint of cream ; draw the sauce- pan to side of stove, add the cream and yolks, and last 2 tablespoonfuls lemon juice (do not let it boil again) ; then add the chicken to the sauce, and serve either in a vol-au-vent, rice, or nudle border. Or serve it in a hot dish aiid garnish with fleurons or crottons. Chicken ragotits are also used for filling large timbales. (For volan-vent, see my book Deserts and Salads, recipe 730.) Large Chicken Timbale. — Prepare a chicken quenelle forcemeat from the breast of 1 large chicken; butter a 3-pint mold, decorate the bottom and sides with truffles and red beef tongue ; fill it three quarters full with the forcemeat ; press the forcemeat on the sides and bottom of form and fill the center with a chicken ragout, prepare the same as in foregoing recipe, only making it thicker by not adding all the sauce ; cover the timbale with the same forcemeat ; set it in a pan of hot water ; then cover with thick buttered paper, and place the timbale in a medium-hot oven, and bake 45 minutes. When done, turn the timbale on a warm dish, and serve with sauce à l'allemande. Quenelles of Chicken à l'Allemande.— Prepare a fine chicken forcemeat of the breast of a 4-pound chicken as directed. Prepare also a salpicon i la Toulouse, put it on a flat dish, and set aside to cool. Form with 2 tablespoons dumplings in the following manner : Put 1 spoon in a small saucepan of boiling water, take the other spoon half full of forcemeat, then press it with the wet spoon to make a hollow in the center, put into this l^teaspoonful of the prepared salpicon ; spread over with a knife some f orcomeat so that the salpicon is inclosed in the forcemeat; lift with the wet spoon the dumpling from the dry spoon, and lay it in a buttered sant6 pan ; when all are formed in this way, set them in a cool place. At the same time cut off the thighs and legs of the chicken and reserve them for other purposes. Put the well-cleaned feet, giblets, and the rest of the chicken in a saucepan, cover with cold water ; add 1 teaspoonf ul salt, and when it boils, 1 onion and a bouquet ; boil slowly 2 hours ; then strain the broth through a fine