369. POLLO MOLE COLORADO— MEXICAN Fry three slices of stale bread, a chopped onion and a clove of garlic in a kitchen spoonful of lard until brown ; then pound well with some sesame and a few anise seed. Soak three chile peppers in boiling water until soft, remove the seed and rub through a colander with a little water; add it to the other ingredients and put all in a saucepan with a peeled tomato, a pinch of cloves and salt and pepper to taste. Add about a cup of chicken broth✪ Pollo Mole Colorado—Mexican and, when well amalgamated, the boiled chicken, cut in pieces ; heat through and serve. 370. POULET EN COCOTTE— FRENCH Fry a quarter of a pound of fresh fat pork, diced, until brown in a cocotte (Dutch oven), or casserole. Place on it a roasting chicken and bake until colored ; then sur- io4 MEAT, POULTRY AND GAME round the chicken with a pint of small new potatoes (well scrubbed), which have been boiled five minutes with a dozen button onions✪ Poulet en Cocotte—French. Turn the chicken every five minutes, and stir the vegetables. Season with salt and pepper and cook for about half an hour. 371. POULET AU FROMAGE— BRETONNE Brown a young roasting chicken in butter; then place in a saucepan and add half a pint of white wine, a kitchen bouquet, a bit of garlic, two cloves, salt and pepper. Cover and simmer for an hour. Skim out the chicken and add to the gravy a tablespoon of brown roux (No. 147). Pour half of it on a fireproof platter and sprinkle with a table- spoon of grated gruyere chees✪ Poulet au Fromage—Bretonnee. Lay the chicken on it, cover with the rest of the sauce and sprinkle plentifully with the cheese. Brown in a moderate oven. 372. POULET HENRI IV— A NATIONAL DISH OF FRANCE Chop fine a young green onion, half a clove of garlic, and a branch of parsley. Mix with the crumb of a stale loaf of bread and fry in a large spoon of butter ; add three hard boiled eggs, cut up, and a slice of salt pork, or ham, chopped. Season highly with pepper and salt✪ Poulet Henri IV—A National Dish of France. Stuff a fat five or six pound fowl, truss it and boil very slowly until tender. 373. POULET AU LAIT— FRENCH PEASANT Make a stuffing as follows : Chop very fine the gizzard, heart and liver of a six-pound fowl with an onion. Soak two thick slices of bread in boiling water and squeeze in a cloth. Add it to the giblets with a cup of boiled chestnuts and half a cup of raisins; season well with salt and pepper, and when well mixed stuff the chicken, sewing up the open- ing. Place in a deep casserole or roaster and cover with a quart of fresh milk✪ Poulet au Lait—French Peasant. Bake in a moderate oven, basting about every five minutes, until the chicken is tender. It will take about two hours and then the chicken should be well browned and the gravy much reduced. Strain, thicken, if necessary, and serve in a gravy boat. MEAT, POULTRY AND GAME 105 374. SPANISH CHICKEN Disjoint a young fowl, barely cover with water and stew until tender; then transfer to a casserole. Pour over four tablespoons of olive oil, four sliced tomatoes, an onion and a chile pepper (without seeds), chopped fine. Add a table- spoon of vinegar, a teaspoon of salt✪ Spanish Chicken, cover and bake for half an hour. Serve in the same dish. 375. COUNTRY CAPTAIN— EAST INDIAN ✪ Country Captain—East Indian

AI-modernized reading of the original text

369. POLLO MOLE COLORADO— MEXICAN Fry three slices of stale bread, a chopped onion and a clove of garlic in a kitchen spoonful of lard until brown ; then pound well with some sesame and a few anise seed. Soak three chile peppers in boiling water until soft, remove the seed and rub through a colander with a little water; add it to the other ingredients and put all in a saucepan with a peeled tomato, a pinch of cloves and salt and pepper to taste. Add about a cup of chicken broth and, when well amalgamated, the boiled chicken, cut in pieces ; heat through and serve. 370. POULET EN COCOTTE— FRENCH Fry a quarter of a pound of fresh fat pork, diced, until brown in a cocotte (Dutch oven), or casserole. Place on it a roasting chicken and bake until colored ; then sur- round the chicken with a pint of small new potatoes (well scrubbed), which have been boiled five minutes with a dozen button onions. Turn the chicken every five minutes, and stir the vegetables. Season with salt and pepper and cook for about half an hour. 371. POULET AU FROMAGE— BRETONNE Brown a young roasting chicken in butter; then place in a saucepan and add half a pint of white wine, a kitchen bouquet, a bit of garlic, two cloves, salt and pepper. Cover and simmer for an hour. Skim out the chicken and add to the gravy a tablespoon of brown roux (No. 147). Pour half of it on a fireproof platter and sprinkle with a tablespoon of grated gruyere cheese. Lay the chicken on it, cover with the rest of the sauce and sprinkle plentifully with the cheese. Brown in a moderate oven. 372. POULET HENRI IV— A NATIONAL DISH OF FRANCE Chop fine a young green onion, half a clove of garlic, and a branch of parsley. Mix with the crumb of a stale loaf of bread and fry in a large spoon of butter ; add three hard boiled eggs, cut up, and a slice of salt pork, or ham, chopped. Season highly with pepper and salt. Stuff a fat five or six pound fowl, truss it and boil very slowly until tender. 373. POULET AU LAIT— FRENCH PEASANT Make a stuffing as follows : Chop very fine the gizzard, heart and liver of a six-pound fowl with an onion. Soak two thick slices of bread in boiling water and squeeze in a cloth. Add it to the giblets with a cup of boiled chestnuts and half a cup of raisins; season well with salt and pepper, and when well mixed stuff the chicken, sewing up the opening. Place in a deep casserole or roaster and cover with a quart of fresh milk. Bake in a moderate oven, basting about every five minutes, until the chicken is tender. It will take about two hours and then the chicken should be well browned and the gravy much reduced. Strain, thicken, if necessary, and serve in a gravy boat. 374. SPANISH CHICKEN Disjoint a young fowl, barely cover with water and stew until tender; then transfer to a casserole. Pour over four tablespoons of olive oil, four sliced tomatoes, an onion and a chile pepper (without seeds), chopped fine. Add a tablespoon of vinegar, a teaspoon of salt, cover and bake for half an hour. Serve in the same dish. 375. COUNTRY CAPTAIN— EAST INDIAN

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Pollo Mole Colorado—MexicanPoulet en Cocotte—FrenchPoulet au Fromage—BretonnePigeon—CreolePoulet Henri IV—A National Dish of FrancePoulet au Lait—French PeasantSpanish ChickenCountry Captain—East Indian

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