The Swedish, French, American cook book

Stuffing. Three cups bread cut in small dices, two tablespoons butter and bacon fat, three tablespoons chopped parsley, one large grated onion, one tablespoon thyme, pepper and salt. Put bacon fat and butter in a frying pan; add the seasoning; stir about with a spoon (carefully so as not to let burn) until it is well mixed. Stuff and tie the chicken up with a string; put in a roasting pan with pepper, salt, little onion and carrot, and two cups water. Roast in a hot oven one hour, basting and turning occasionally during the time. When cooked and ready to serve joint the chicken, legs, second joints, and wings; slice the breast; dress in crown style with the leg bone out; put a paper frill on each leg bone, and lay the white meat on top in shape of a reed. Fill the stuffing in the centre of the dish. Serve with giblet sauce, potatoes, and green vegetables as a roast for luncheon or dinner. Boiled Chicken with Allemande Sauce Poulet houilli, Sauce allemande Select a nice young chicken weighing about three pounds; clean and wash well; crack the backbone so that the chicken lies flat; Serve as a supper dish. It can also be served with the salad for dinner. Tongue in Aspic ( Langue en Aspic ) a la Charlotte Butter and line charlotte moulds with a thin slice of cooked, smoked tongue, fill with chicken mousse; cook in oven in hot water six to eight minutes — well covered. When cold, dip in hot water and turn out. Wipe the moulds well; glaze with aspic of chicken or beef; put the tongue back in the mould; drip aspic all around — about a quarter of an inch; leave on ice until cold, then dip in warm water, turn out on a cold spinach foundation; decorate lengthwise with a strip of cream that contains a little gelatine; drop aspic on top; put a paper frill in each; fill the centre with an apple mayonnaise salad. Garnish with lettuce leaves and roses of radishes. Serve as a complete salad for luncheon or dinner. R Y (Volatile) then put two onions inside the chicken; tie up as for roasting; put in a pan with two quarts boiling water, three bay leaves, four nice¬ sized onions, two carrots (cut in pieces), some salt and pepper; let come to a boil and then skim. Put a tight cover on and let simmer until nice and tender. Put on a hot platter, remove the string, and pour some very rich, thick allemande sauce over the chicken. Garnish with spoonfuls of carrots and fresh peas alternately around. Serve for luncheon or dinner as a joint with potatoes and compote of fruit. Chicken ( Poulet ) a la Maryland Take a young chicken weighing about two to two and a half pounds; singe, clean, and wash well; joint in pieces — legs, second joints, wings; if the chicken is very plump, cut the breast in two, cross over. Leave on a clean linen to get dry, then dip in egg and bread crumbs. In the meantime, get the fat very hot in the frying pan, put the chicken in, sprinkle with pepper and salt; when golden brown on one side, turn the chicken and brown on the other side; sprinkle with salt and pepper again. When done, put in oven on a pan for a few minutes until ready to serve. When dishing up, dish the legs out, then the second joint, and the white meat on the top, in the style of a reed. Serve some corn fritters in the centre and a rich, thin cream sauce all around on the platter. The • . . , ilr!' . . ;;;;;;iqa;;yi!^;;;^