Miss Parloa's kitchen companion

Remove the weights from the legs after two or three hours have passed. Draw out the threads and trim the legs. Add a gill of stock to the sauce in the stewpan. Put in the chicken legs, and simmer for fifteen minutes. Heap the vegetables a la jardiniere in the centre of a warm platter, and arrange the chicken legs around them. Slip the paper ruffles over the ends of the drumsticks. Pour the sauce around the legs, and serve at once. Chicken Legs a la Villeroi. Prepare the chicken legs as for a dish a la jardiniere, but do not make the sauce until after the chicken has been pressed. Now make the sauce as before, but omit the extra gill of stock. Add to the sauce one tablespoonful of lemon juice and the yolks of two eggs beaten with two table-spoonfuls of cream. Take from the fire immediately, and put in the chicken legs. Coat every part with sauce, and let the chicken cool. Now beat two eggs in a soup-plate ; also have at hand a large plate of fine bread crumbs. Take the legs, one by one, in the left hand, holding them by the drumstick, and, with a knife, spread the sauce evenly over them. Sprinkle with crumbs, and then cover them with beaten egg, pouring the egg over them with a table-spoon. Now roll in crumbs, covering every part. Have the board sprinkled with crumbs, and let the breaded chicken rest on this until it is finished. Put a few pieces at a time in the frying-basket, and cook in hot fat for two minutes. Arrange on a warm napkin in the centre of the dish. Garnish with a circle of sliced tomatoes. Put a generous teaspoonful of Mayonnaise or Tartar sauce in the centre of each slice of tomato. [illustration: Stuffed Chicken Leg with Paper Ruffle] Send to the table a small dish of the game kind of sauce as that used on the tomatoes.. How to Fillet Poultry and Game. Cut the skin of the breast of a chicken or bird, and draw it back so as to leave the breast bare. Remove the crop. With a small, sharp knife, cut down through the centre of the breast, following the dotted line shown in the illustration [illustration: Chicken. — Should be Cut on Dotted Lines.] round the wish-bone and wing-bone, and also round on the side. Slip the fingers between the flesh and the breastbone, and press the flesh away from the bone. One-half of the breast will be detached, giving a smooth fillet-shaped piece of meat. There are two fillets in this piece, — the large and the minion. The minion fillet is on the under side, and may easily be separated from the larger one. Slip the point of the knife under the thin skin that covers the fillets, and draw it off as if you were skinning a fish. [illustration: Chicken with Two Fillets Removed.] In the minion fillet there will be found a sinew, which should be removed. Wet the wooden vegetable-masher, and pound the fillets ; also curve them a lia little. The minion fillets may be pounded gently until of the size of large fillets. Two of them may then be put together and lightly pounded again, to keep them in place. In this way every [illustration: A Fillet.]. chicken or bird may be made to yield three large fillets. When the fillets are properly trimmed and curved, they will have the shape shown by the last cut on page 349. Supreme of Chicken Farce.