Harper's cook book encyclopædia

Then when you add the beef broth to the chickens add also the lettuces; let them cook thirty minutes, basting from time to time. Remove the chickens on to a warm platter and cut the strings off. Cut the strings also from the lettuces. Dress them around the chickens, place the platter in the oven. Chicken, Parisian Chicken, Pressed and leave the door open while finishing the sauce. Mix one large tablespoonful of good butter with half a table-spoonful of flour ; add it to the gravy, stirring all the time. Heat it, but do not boil. Pour it over the chickens through a fine strainer. Serve very hot. Chicken, Parisian. — Singe and draw a tender chicken of 2 to 2 x/z lbs. ; split from the back, and wipe off inside and outside with a clean, wet towel. Cut it in every joint ; cut the breast in two, lengthwise, and then make six pieces out of it ; cut the body in the same number of pieces. Put in a skillet or in a casserole one table-spoonful of butter, place over a brisk fire ; when melted and hot put in all the pieces of the chicken, taking care to put the dark meat in first. Toss them so that all the pieces shall become of a golden color. Five minutes after add half a tablespoonful of shallots or white onions, chopped fine ; stir well ; season with one teaspoonful of salt and one saltspoonful of pepper. After two minutes add % lb. of nice, fresh mushrooms previously peeled, washed, cut in slices, and dried in a towel. Add two table - spoonfuls of Madeira wine and half a table-spoonful of parsley, chopped fine. Mix everything well. Cook three minutes more. Remove from the fire and add immediately this liaison, previously prepared : Put in a bowl yolks of three raw eggs, mix them well with three table-spoonfuls of good cream. Pour over the chicken and stir gently. Serve very hot. When cooking it in a chafingdish it takes five minutes longer. Chicken Patties. — Take the breast of a boiled chicken; cut into small pieces. Put a teacupful of chicken broth in a small saucepan with a teaspoonful of boiled beef tongue, minced fine ; set over the fire to simmer. Melt a table-spoonful of butter ; add a table-spoonful of flour, and mix smooth ; strain the broth over it, and pour in half a teacupful of cream; set over the fire to cook until thick ; add the chicken; let heat; beat the yolks of two eggs and stir in; take from the fire, fill the patty cases with the mixture, put on the tops, and serve. Chicken Pie. — Take a fat young chicken, cut in pieces, put in a saucepan, cover with boiling water, and let simmer one hour. Line a tin pan with plain paste, put a layer of sliced potatoes in the bottom, then a layer of chicken and a sprinkle of chopped, lean ham ; cover with small, thin squares of paste, then more potatoes, chicken, and ham; to the last layer add bits of butter, a table - spoonful of chopped parsley, salt and pepper. Roll out a thin top crust, make a hole in the centre, put over, press the edges together, and trim. Bake for half an hour ; serve with sauce made of the chicken broth.