Gancel's culinary encyclopedia of modern cooking

The best way to roast a chicken is on a spit, but that mode is quite forgotten these days. Place chicken in a hot oven and baste frequently with the butter, moisten with white stock after colored brown. Chicken ready for Roasting CHICKEN DIVERS STYLES— Poulet Genres Divers Chicken cooked in an earthen pan, cocotte or tureen, is only served to order and requires the same time as roast or braised articles, according to size, closed with lute. Planked chicken is also cooked to order, the garnishings being served according to desire. Time for cook¬ ing is same as broiled or roast. Stuffed poultry, braised or roast, requires 15 to 30 minutes more in cooking. Large pieces one hour. BROILED CHICKEN— Poulet Grille Singe chicken, cut open in back, take out intestines, cross the wings, put the legs inside, flatten lightly without breaking, season and butter, put on broiler. Let cook slowly on both sides. Serve Maitre d’Hotel butter or deviled sauce. — 263 — CARVED CHICKEN SAUTE— Poulet Saute Decoupe Cut in 13 pieces according to above model, season, saute in butter. Keep turning until well browned, when cooked add sauce and garnishings. Do not let cook one or two minutes longer, as it becomes hard. Carved Chicken Time required to Cook Poultry, Braised and Roast Capon or Poularde, 1% to 2 hours. Duckling, 1 to 114 hours. Goose (young), 114 to 2 hours. Phila. Chicken, 50 minutes to 1 hour. Pullet, 114 to 2 hours. Spring chicken, 40 to 50 minutes. Squab chicken or Hambourg, 25 to 30 min. Squab Royal, 30 to 35 minutes. Turkey, 114 to 2 hours. Broiled or Saute Capon or Poularde, 30 to 50 minutes. Duckling, 25 to 40 minutes. Goose, (young), 35 to 50 minutes. Phila. Chicken, 25 to 35 minutes. Spring Turkey, 25 to 35 minutes. S’quab chicken or Hambourg, 15 to 20 min. Squab (Royal), 20 to 25 minutes. — 264 — All, allemande. Art. artichoke, Asp. asparagus. Bra. braised, Ch. chicken, Chop, chopped, Cov. covered, Cr. cream, Croq, croquette, Crust, crustade, Dec, decor¬ ated, Fil. filled, Fi-her, Fine-herbs, Gr. green, Holl. hollandaise, Jul. julienne, Mad, madeira, Mu, mushrooms, Po. poached, Pep. pepper, Pot, potatoes, Poun, pouned, Quen. quenelles, Re. reduce, Sa. sauce, Sea, seasoned, Sup. sa, supreme sauce, Stuf, stuffed. Sw. pep, swet peppers, Swb, sveetbread, Th, thicken, Tom, tomatoes, T ruf. truffles, Veg. vegetable, W.wi, white wine, w. with. Larded Legs of Chicken and Breast incrusted with Truffles CHICKEN POULARDE, ETC. (Poulet, Poullarde, etc.) Alarmartine, Broiled cov. w. melted butter mix. w. ch. Glace French mustard chopped taragon and parsley. — 265 Albufera, Stuf. w. risotto and truf. in dice braised, gar. w. mu. truf. cock’s combs and kidneys around, albu¬ fera sa. Alexandra, Larded w. tongue and truf., braised, gar. dec. chicken quen. asp. tips, sup. sa. or saute, same gar. Aigerienne, Saute w. pounded tom. moisten, gar. w. turn¬ ed chayottes and sweet potatoes glazed, mad. sa. Ambassade, Po. studded w. truf. braised, gar. w. studded sweetbreads w. truf, asp. tips, supr. sa. Americain, Fricassee w. salt pork, small onions, mu. small potatoes, gov. w. puff paste baked. Amphitryon, Stuf, w. ch. fo-meat w. chestnuts, truf. nut. sausages, braised, gar. w. stuf. tom. around, mad. sa.