French dishes for American tables

remove all grease, and strain it through a flannel. Put it back again on the fire, mix the whites of four eggs with a glass of water, add it to your stock, also adding three wineglasses of sherry. Simmer gently at the back of the range for half an hour, strain it through a flannel until perfectly clear, and put it on the ice. This receipt is given in the manner in which aspic is made in France. 280. Boned Chicken. Boned chicken is prepared exactly in the same manner as boned turkey (Art. 292). 281. Larded Chicken. Prepare a chicken as for roasting, lard the breasts with pieces of larding pork, about an eighth of an inch wide and an inch and a half long. Put it in a saucepan with a sliced onion and carrot, six parsley-roots, two cloves, a clove of garlic, two pepper-corns, a branch of thyme, a bay-leaf, a pinch of salt, and enough consomme (stock, Art. 1) to cover three quarters of your chicken. When beginning to boil, send it to the oven for about an hour with all its liquid, with which baste it from time to time. Serve with a puree of artichokes (Art. 443), puree of celery (Art. 392), puree of French chestnuts (Art. 442), sauce Allemande (Art. 81), or other sauces preferred. You may also serve the chicken with a clear gravy. Grouse, partridges, and quail may be larded in the same manner. 282. Chicken Pie a la Christine. Clean two chickens, cut them in pieces, and put them in a saucepan with quarter of a pound of salt pork, an onion, and a little celery, all cut in small pieces, some salt, a pinch of pepper, a very little nutmeg, several branches of parsley, inclosing two bay-leaves, two branches of thyme, three cloves, and a clove of garlic, all tied together. Boil an hour, and skim off the grease carefully whenever necessary. Add two tablespoonfuls of flour with which you have thoroughly mixed half a glass of water, boil ten minutes longer, make a paste as for beefsteak pie (Art. 197), line a deep dish with it, in which put your chicken, covering it on top with a round of paste the size of your dish, brush over it some beaten egg, and send to the oven, until well colored. Instead of celery, you may add some chopped mushrooms and truffles, and, instead of the pork, some small pieces of cooked ham, and hard-boiled eggs cut in slices. 283. Chicken Croquettes. Chop and pound fine in a mortar a pound of chicken from which you have removed all skin and sinews ; also chop fine about ten mushrooms, which mix with your chicken, and add half a pint of Allemande sauce (Art. 81) rather thick, to which you have added the yolks of three eggs, mixed in two tablespoonfuls of water or milk. Put your mixture on the ice until perfectly cold, then form it into croquettes, which roll in bread - crumbs. Beat up three eggs, with which cover your croquettes ; again roll in bread-crumbs. Put some lard in a frying-pan in which, when very hot, fry your croquettes, and, when a bright yellow color, drain, and serve with fried parsley on top. You may add to your mixture, before forming into croquettes, some chopped truffles or chopped parsley.