The Swedish, French, American cook book

First clean and tie the chicken up and parboil with some onions, carrots, salt, pepper, and boiling water for about twenty-five min¬ utes. Make a thick brown sauce from two cups chicken broth with some beef extract; color with kitchen bouquet and flavor with some sherry. Dissolve four tablespoons flour in one cup of cold chicken broth, strain to the hot chicken broth and cook until nice and simmery. Add to the sauce vegetables that have been cooked, small dices of onions, carrots, peas, beans, mushrooms, and all different kinds. Put the chicken in a casserole; fill the chicken with the sauce and vegetables all around; joint the chicken with a sharp scissors — legs, second joints; cut the breast lengthwise, jointing the wings and breast across; let the chicken remain in its shape in the casserole as if it were not cut; put into oven and bake for about forty-five minutes to an hour. Then garnish with plain vegetables and some melted butter, carrots, peas, onions, string beans, turnips, etc., of different colors all around on the top; put a paper frill on each leg; place the casserole on a paper doily or napkin on a platter, with a bunch of parsley at one side; raise the cover against the dish at the other end. Serve for luncheon, din¬ ner, or supper as an entree or joint. Stuffed Chicken Legs ( Cuisses de Poulet farcies ) a la Walde When the breast has been used for mousses, souffles, or different other entrees, and legs and second joints are at hand, wash legs and second joints well; put in hot water with pepper, salt, onions, and carrots, and let simmer slowly — with a cover — until well done; leave in the juice until cold. When ready, take out, remove the skin and bone, shape in a small cutlet or in the shape of a leg (all the same size); put on a buttered pan, cover with chicken mousse and decorate all around with chicken mousse that is colored with finely chopped truffles, and a dot in the centre, with diamond of truffle on top of the dot; put a small artificial bone, about one and a half inches long, into each of the cutlets; then add some sherry to the pan and cook in oven from eight to ten minutes — well covered. When done, arrange on a decorated spinach foundation with the supreme sauce in the centre. Serve as an entree for luncheon or dinner. Chicken Legs ( Cuisses de Poulets ), a la Sauterne When the breast of a chicken has been used and legs and second joints are at hand, wash well, put in hot water with pepper, salt, onions, and carrots; let simmer slowly — with a cover — until well done. When cold, cut in round pieces three and a half inches around; put in oven with some sherry and butter in the pan and cook for about six to eight minutes — well covered. Cover with a nice rich sauterne sauce; decorate all around with a strip of Perigord sauce and a dot in the centre with a diamond of truffle on top. Serve on a green or white foundation; put a paper frill in each piece with mushroom sauce in the centre. Entree for lunch or dinner. Chicken ( Poulet ) a la Terrapin Cut, clean, and wash a young chicken. Cook in four cups water and half cup sherry until tender. Take a large table¬ spoon butter, put in a saucepan, add one tablespoon flour, two cups of the stock, add the chicken, then half cup of cream (well