Louis' every woman's cook book

Remove the breast of a tender three-pound chicken. Remove the skin. Season the breast with salt and pepper, dip in cream and flour, and then fry slowly for about twelve minutes in a small quantity of clarified butter. Cut six fresh mushrooms hi thick slices, boil in one-half a cup of cream for ten minutes or more, then mix a heaping teaspoonful of flour with some butter and stir into the cream to thicken it; let it boil another five minutes, and then season with salt, pepper, and Cayenne. Then add a small piece of butter and one tablespoonful of sherry wine. Put this sauce in the bottom of the dish and the fried breast on top ; surround with fancy pieces of toast. BREAST OF CHICKEN BOMBAY STYLE <& Remove the breast of a young chicken from the bone but leave the skin on. Season with salt and pepper, dip in oil, and broil until nearly cooked. Mix a tablespoonful of English mustard and a pinch of Cayenne pepper with a little Worcestershire sauce so as to obtain a paste. Spread this over the breast as thick as the blade of a knife, over which sprinkle cracker crumbs and a little melted butter and cook for five minutes more in the oven. Dish up the breast on pieces of toast cut When Served. Guests. Remarks. heart-shape, put a piece of broiled bacon on top of each, a large spoonful of fresh boiled rice on each side, and a small quantity of currie sauce around the chicken. CHICKEN A LA STANLEY *2 Melt two ounces of butter in a flat stew-pan, add two large sliced onions. Cut a three-pound chicken in eight pieces and put it on top of the onions. Season with salt and pepper. Put the cover on the pan and let it simmer slowly until the onions start to take colour. Then moisten with a pint of white stock, let it boil for twenty minutes, add a cup of thick cream, and boil for ten minutes more. Take the pieces of chicken out of the liquid and dish them up in a deep entree dish. Add to the liquid a heaping tablespoonful of flour, mixed with some butter, boil for a few minutes, and strain the whole through a fine sieve. Put the onions through also. Heat the sauce again and add a small piece of table butter and a pinch of Cayenne; pour over the chicken. Surround it with small pieces of fried bananas. Cut each banana slantwise in four pieces, dip them in flour, and fry in butter. CHICKEN A LA CREOLE <& Ingredients needed are a young chicken weighing about three pounds, cut in eight pieces; that is, the legs cut in two pieces each, two wings, and the centre of the breast cut crosswise in two. Cut in small cubes one onion, one green pepper, three large fresh mushrooms, two fresh peeled tomatoes. One-half a cupful of raw washed rice, garlic, and one pint brown stock are also needed. First fry the chicken in olive-oil ; when nicely browned add the onion, mushroom, green peppers, and a clove of chopped garlic. Fry for two minutes more, then add the rice, moisten with the stock, add the tomatoes, and salt. Cover the pan and let it simmer for half an hour in the oven. By this time all the liquid should be ab- When Served. Guests. Remarks. SSi ~ jj «•