The Swedish, French, American cook book

chicken can also be decorated with some heavy cream sauce, according to taste. Garnish with parsley, and serve with potatoes for luncheon or dinner. Broiled Chicken with Peas ( Poulet grille, aux Petits Pois ) Select young chicken (broiler) from one to two pounds; clean and wash well; split in the back; crack the breast bone; cut the neck short and the tip wings off. Then put in a pan — the breast down — with a good piece of butter on top and pepper and salt, and put in oven — covered — to cook for about fifteen minutes. When ready to serve, put on a broiler and broil golden brown; joint the chicken; cut the breast in halves; put on a platter; pour over melted butter; sprinkle with chopped parsley and serve. If two to three chickens are to be served on the same plat¬ ter, after jointing put the legs by four sides outward like a rose; then arrange the second joints in between in a crown style and put the breast of the chickens on the top. Put green peas in the centre and melted butter all over the chicken, and sprinkle with parsley. Put a paper frill on each leg bone. Serve with any kind of potatoes as Saratoga chips, puff potatoes, souffle cream potatoes, or potato croquettes. Serve for any kind of meal. Chicken Croquettes ( Croquettes de Poulet) a la Macedoine Take chicken that has been cooked or roasted. Put through machine once. Make a very thick cream sauce from butter, flour, and milk; measure the chicken by the cup. To each cup of chicken take three tablespoons hot cream sauce that has been flavored with sherry, pepper, and salt; take tablespoonfuls of the mixture and put on a platter; when beginning to get cold, form them in the shape of oblong croquettes, thick in centre and pointed at ends. Roll in egg and fresh bread crumbs and fry in very hot fat. Serve in a ring style, one resting on top of another, with macedoine of vege¬ tables in the centre. Boned Chicken ( Poulet desosse ) a la Ericsson Hammond Singe a young chicken and get all the fluff and feathers off. Split the back, then draw, wash and dry well. Beginning from the back, remove the bone — carefully — so as not to tear the skin. Stuff with chicken mousse, some pieces of tongue, Spanish pepper, and truffles. Put on a napkin; shape; roll; tie in napkin; boil in chicken stock, pepper, salt and vegetables from forty-five minutes to an hour (according to size). When ready, take out of the napkin, put on a platter, and glaze with a brown glaze. Decorate the legs and wings with strips of cream sauce and some daisies on top. Carve and serve mushroom sauce around. Boned Roasted Chicken with Veal Poulet desosse et roti, au Veau Singe chicken and get all the fluff and feathers off. Split the back, then wash, draw, and dry well. Beginning from the back, remove the bone — carefully — so as not to tear the skin. Stuff with the mousse de veau.