German cookery for the English kitchen

gravy with potato flour, which has been mixed smoothly rst in a little cold water. Bring to the boil and serve with the chickens. The addition of a gill of sour cream is a great improvement. Huhn mit pikanter Sauoe. (Braised Chicken with Piquant Sauce.) Braise the chicken according to previous recipe, and cut up. To make the piquant sauce, add to the gravy 2 tablespoonsful of strong brown ** Grundsauce" (see recipe, page 55), 2 tablespoonsful lemon juice, 2 tablespoonsful red wine, i chopped Sardelle, a little sugar and a pinch of pepper and boil up. Then add a teaspoonful of chopped parsley and pour over the fowl. Paprika-Huhn. (Chicken 1 la Cayenne.) Braise the chicken according to recipe, and cut up. In making the gravy, substitute wheaten flour for the potato flour to thicken and boil up with half a teaspoonful of chopped onion and half a teaspoonful of cayenne. Pour over the chicken and serve with a border of macaroni or rice. Ragout Ton Huhn. (Chicken Ragout.) For 6 Persons, Time of Preparation : 3 hours. 2 chickens, or ' capon. k s^nt strong brown ** Grund- sauce." 2 to 3 Sardellen. A few mushrooms. A little lemon juice. White wine to flavour. t ^1 f Game and Poultry. Braise the chickens {see previous recipe) and cut them up. Add to the gravy the strong brown sauce {see recipei page 55) and the mushrooms. Boil up and flavour with the Sardellen chopped finely ^ lemon juice, and white wine, and pour over the chicken. \ The Same, Richer. Cut up the meat from the breast in slices, and cut o£F the drumsticks. The remaining meat should be removed from the bones and pounded in a mortar, and added to the sauce, which is flavoured as above. The sliced meat and drumsticks are then served in this sauce. A further improvement is the addition of calves' sweetbreads and little balls made of veal or fish. {See Kalbfleisch- and Fischklosschen, pp. 20 and 43.) 2 oz. caviar or some oysters may be substituted for the Sardellen. Frikassee Yon Hahn. (Chicken Fricassee.) /br 16 Persons. 2 chickens. 2 calves' tongues. ^ lb. sweetbread. Carrots. Turnips. An onioQ^ 15 crayfish. 2^ pints fricassee sauce. Cauliflower or Asparagus. Puff paste. 3 whole eggs. Time of Preparation : 3 J hours. 6 yolks. \ lb. fish, minced. i lb. pork, ,, 2 oz. breadcrumbs. Lemon juice. Mushrooms. Capers. Sardellen. A little Madeira. A few peppercorns. Chopped parsley. 2 oz. butter. Put on to boil, in 2 quarts water, the chickens, tongues, and sweetbreads with carrots, turnips, onion and a few peppercorns. The sweetbreads not needing so long to cook are taken out first and rinsed a** once in cold water. When the tongue is cooked, skin it and keep it Wi. in a little of the broth, with the chickens. 76 Wild und GeflugeL Chop up or mince the fish finely and make it into little fish balls with i oz. breadcrumbs^ i^ oz. butter and an e|:g. Mince the pork and make up also into little balls with ^n ^g%y \ oz. butter and \ oz. breadcrumbs. Boil both sets of balls in the chicken broth. Boil the crayfish in salt water and stuff the heads with the following stuffing : i ^%%^ \ oz. breadcrumbs, \ oz. butter, some chopped parsley, the chicken livers chopped finely, the meat out of the crayfish claws and salt. Boil the stuffed crayfish heads in the chicken broth. Cut up the chickens into small portions, the sweetbreads and tongues into slices and arrange on a dish with the meat and fish balls. Make a fricassee sauce (see recipe, page 57), using the chicten broth for the purpose, and flavour it with lemon juice, mushrooms, capers, Sardellen and a little Madeira, and stir in the yolks of 6 eggs. Pour the sauce over the meat.