The Portland Woman's Exchange Cook Book

Cut a young 3-pound chicken into 8 equal parts, season with salt and paprika, cut the liver in small square pieces, and fry in hot butter for 3 minutes. Set aside until required. Heat a tablespoon of butter in a frying pan, fry chicken in it for 10 minutes, turning occasionally, add 3 chopped shallots and 6 peeled and sliced fresh mushrooms, cook for 5 minutes, add 1 teaspoon of flour, mix well, add 1 pint of cream, stir until boiling, add chicken livers, boil 10 minutes, season to taste, serve in deep dish. By Courtesy Charles Kieffer, Chef of the Arlington Club, Chicken Pie. Skin the chicken, put in cold water, and cook till tender. Salt to taste. Make a sauce of 3 tablespoons butter, 3 tablespoons flour, 3 cups chicken stock, 1 cup cream, pepper and salt. Crust, 2 cups flour. I egg. 1 cup milk. 2 tablespoons butter. 2 tablespoons baking powder. J/2 teaspoon salt. Roll out soft, and spread over the chicken, which has been mixed with the sauce, and bake. C. C. B, Chicken Pilau. Boil a chicken in salted water until done. Take from the pot, and cover with a cloth. Skim the grease from the water in which the chicken was cooked, add to it 1 or 2 cups of rice (this will be varied according to the size of the chicken) and a tablespoon of whole peppers. Return the chicken to the pot, cover, and let steam until thoroughly heated. Serve the chicken in a dish, surrounded by the rice. With it serve egg sauce. Egg Sauce. Boil 3 or 4 eggs until well done, but not too hard. Chop up and mix with a tablespoon of butter and a little mustard. Mrs. Cabell. Chaudfroid of Chicken. 1 cold boiled chicken. Half a pint of Bechamel sauce. 1 beet root. 1 cucumber. 1 pint of Aspic jelly. Mayonnaise sauce. Cut 1 chicken into neat joints, remove the skin and mask each piece carefully with the Bechamel sauce. Dish up on chopped aspic jelly; garnish with a little of the cucumber and beet root; the remaining beet and cucumber cut into neat pieces, stir into the mayonnaise, and serve in the center. Mrs. Frothingham, England. Fricassee of Chicken. 2 chickens. 1 clove or garlic. Pepper and salt. 1 onion. 1 teaspoon of butter. 3 tablespoons of cream. 2 carrots. Juice of half a lemon. 1 quart of cold water. Bunch of parsley. Small piece of pork. 1 gill of flour. 3 yolks of eggs. White wine and mushrooms may be added. Cut the chickens, when cleaned, in pieces. Use the finer parts for the fricassee; the coarser parts for the sauce. Put the coarser pieces into a china-lined saucepan with the water, spices, onion, parsley, pork, etc. Simmer 30 minutes, then add the finer pieces. Let them boil slowly until done, from 1 to 2 hours according to the quality of the chickens. They must cook very slowly. When very tender, take out the finer pieces; keep them warm while you prepare the sauce. Strain the gravy; skim. Return it to the fire. Blend together the butter and fiour over the fire in another saucepan ; do not let them brown. When well blended, add some of the boiling gravy and stir until perfectly smooth; then add the rest of the gravy. Stir and boil 4 or 5 minutes. Remove from the fire and stir in quickly the yolks of eggs beaten up with the cream. Add the lemon juice. Do not boil again after the eggs are added or it will curdle. Add wine to taste and mushrooms, if liked. Serve in a border of rice or mashed potatoes with sauce poured over the chicken. Miss von Destinon. Chicken Matelote.