99. Chicken a fa Jardiniere—lIngredients—2 young chickens, butter, I onion, some savory herbs, salt and sufficient water, carrots, — turnips, onions, beef stock, mushrooms, 2 cabbages, some heads of asparagus, pepper, sugar✪ Chicken a la Jardiniere. Take two young chickens and put them in a saucepan with some butter, a large onion chopped up, some savory herbs, some salt and sufficient water ; the chickens should be dropped in the mixture when it is boiling, and left in the saucepan until the liquid is reduced by half; cut up in good shapes some car- rots and turnips, some whole onions skinned and blanched, and put them in a saucepan with some butter, some beef stock, some mushrooms, two very young cabbages and some heads of asparagus ; season with salt, pepper, and a little sugar ; cook very gently, and fifteen minutes before serving add a piece ° of butter kneaded with flour. Serve with the vegetables well arranged round the dish. 100. Chicken Leaf—Ingredients—A chicken, 2 oz. of butter, pepper, salt✪ Chicken Leaf, egg. Boil a chicken in as little water as possible until the meat can easily be picked from the bones; cut it up finely, then put it back into the saucepan with two ounces of butter, and a seasoning of pepper and salt. Grease a square china mould and cover the bottom with slices of hard boiled egg; pour in the chicken, place a weight on it, and set aside to cool, when it will turn out. ‘ 1oo. Cricken Rissoles—Ingredients—Some remnants of fowl, ham and tongue, butter, a pinch of flour, white pepper, salt, nutmeg, parsley, eggs, a few drops of lemon juice, flour, water, 3 pinches of sugar✪ Chicken Rissoles, Mince very finely some remnants of fowls, free from skin, — 44 Tur Dominion Cook Book. add an equal quantity of ham or tongue, as well as a small quantity of truffles, all finely minced; toss the whole in a saucepan with a piece of butter, mixed with a pinch of flour ; add white pepper, salt, and nutmeg to taste, as well as a little minced parsley ; stir in off the fire the yolks of one or two eggs beaten up with a few drops of lemon juice, and lay the mixture on_a plate to cool. Make a paste with some flour, a little water, two eggs, a pinch of salt, and two or three of sugar ; roll it out to the thickness of a penny piece, stamp it out in round pieces three inches in diameter; put a piece of the above mince on each, then fold them up, fastening the edges by moistening them with water. Trim the rissoles neatly with a fluted cutter, dip each one in beaten-up egg, and fry a golden color in hot lard. 102. Ghicken (Jellied)—Ingredients—A chicken, 1 oz. of butter, pepper and salt, 14 packet of gelatine✪ Jellied Chicken. Boil the chicken as recipe in 97 until the water is reduced to a pint; pick the meat from the bones in fair sized pieces, removing all gristle, skin, and bone. Skim the fat from the liquor, add an ounce of butter, a little pepper and salt, and half a - packet of gelatine. Put the cut-up chicken into a mould, pre- viously wetted with cold water ;. when the gelatine has dissolved pour the liquor hot over the chicken. Turn out when cold. 103. Braized Fowi (With Macaroni)—Ingredients—A pair of fowls, 2 onions, butter, 2 slices of bacon, 2 carrots, pepper, salt, a bundle of sweet herbs, stock, 1 Ib. of ribbon macaroni, I5c. bottle of French tomato sauce, I oz. of butter, Parmesan cheese✪ Braised Fowl with Macaroni.

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99. Chicken a fa Jardiniere—lIngredients—2 young chickens, butter, I onion, some savory herbs, salt and sufficient water, carrots, — turnips, onions, beef stock, mushrooms, 2 cabbages, some heads of asparagus, pepper, sugar. Take two young chickens and put them in a saucepan with some butter, a large onion chopped up, some savory herbs, some salt and sufficient water ; the chickens should be dropped in the mixture when it is boiling, and left in the saucepan until the liquid is reduced by half; cut up in good shapes some car- rots and turnips, some whole onions skinned and blanched, and put them in a saucepan with some butter, some beef stock, some mushrooms, two very young cabbages and some heads of asparagus ; season with salt, pepper, and a little sugar ; cook very gently, and fifteen minutes before serving add a piece ° of butter kneaded with flour. Serve with the vegetables well arranged round the dish. 100. Chicken Leaf—Ingredients—A chicken, 2 oz. of butter, pepper, salt, egg. Boil a chicken in as little water as possible until the meat can easily be picked from the bones; cut it up finely, then put it back into the saucepan with two ounces of butter, and a seasoning of pepper and salt. Grease a square china mould and cover the bottom with slices of hard boiled egg; pour in the chicken, place a weight on it, and set aside to cool, when it will turn out. ‘ 1oo. Cricken Rissoles—Ingredients—Some remnants of fowl, ham and tongue, butter, a pinch of flour, white pepper, salt, nutmeg, parsley, eggs, a few drops of lemon juice, flour, water, 3 pinches of sugar, Mince very finely some remnants of fowls, free from skin, — 44 Tur Dominion Cook Book. add an equal quantity of ham or tongue, as well as a small quantity of truffles, all finely minced; toss the whole in a saucepan with a piece of butter, mixed with a pinch of flour ; add white pepper, salt, and nutmeg to taste, as well as a little minced parsley ; stir in off the fire the yolks of one or two eggs beaten up with a few drops of lemon juice, and lay the mixture on_a plate to cool. Make a paste with some flour, a little water, two eggs, a pinch of salt, and two or three of sugar ; roll it out to the thickness of a penny piece, stamp it out in round pieces three inches in diameter; put a piece of the above mince on each, then fold them up, fastening the edges by moistening them with water. Trim the rissoles neatly with a fluted cutter, dip each one in beaten-up egg, and fry a golden color in hot lard. 102. Ghicken (Jellied)—Ingredients—A chicken, 1 oz. of butter, pepper and salt, 14 packet of gelatine. Boil the chicken as recipe in 97 until the water is reduced to a pint; pick the meat from the bones in fair sized pieces, removing all gristle, skin, and bone. Skim the fat from the liquor, add an ounce of butter, a little pepper and salt, and half a - packet of gelatine. Put the cut-up chicken into a mould, pre- viously wetted with cold water ;. when the gelatine has dissolved pour the liquor hot over the chicken. Turn out when cold. 103. Braized Fowi (With Macaroni)—Ingredients—A pair of fowls, 2 onions, butter, 2 slices of bacon, 2 carrots, pepper, salt, a bundle of sweet herbs, stock, 1 Ib. of ribbon macaroni, I5c. bottle of French tomato sauce, I oz. of butter, Parmesan cheese.

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