The Swedish, French, American cook book

Timbale de Riz an Poulet, a la Hollandaise One cup rice, three cups water. Let the rice simmer for about thirty minutes, add one and a half cups milk, one table¬ spoon butter, and some salt. Let it simmer again until thick, solid, and until the rice is done. Butter timbale cups and fill with rice. Take chicken that has been boiled and left in the juice until cold, cut in pieces large enough to press down right through the centre of the timbale; cover with rice on the top and let stand to get cold. When ready to use put in hot water to heat, then turn out on a platter. Serve with hollandaise sauce around. Delicious entree for luncheon or dinner. Larded Breast of Chicken with Truffles a la Parisienne Blanc de Poulet larde de T ruffes, a la Parisienne Remove the breast from young chickens — if three pounds, the breast can be cut across in two pieces so that one chicken will make four individual portions; lard with truffles by sticking the point of the knife down in the breast of the chicken and putting a little piece of truffle into each hole; then put on a buttered pan with some sherry and cook in the oven from twelve to fifteen minutes — well covered. When cooked, glaze with a brown glaze made from chicken broth colored with kitchen bouquet. Serve on round pieces of buttered toast with a rich cream mushroom sauce in the centre and all around. A border of fried rings of bread makes this dish look very attractive. Entree for luncheon or dinner. Chicken with Mushrooms a la Perigord Poulet aux Champignons, a la Perigord Clean and wash a chicken; cook in water with onions, carrots, pepper, and salt until well done; leave in the broth until cold. Cut the breast in thin slices in rather oblong shapes. Grind part of the chicken for the stuffing. To one and a half cups of the chicken add six cooked, chopped mushrooms and one tablespoon cream sauce; flavor with sherry, pepper, and salt. Put the slices of chicken on a buttered pan with some sherry; mount the filling on top; form in the shape of half eggs; cover with a thick Perigord sauce, put in the oven — uncovered — from five to six minutes until they become hot and glossy. Serve on a hominy foundation with a cream mushroom sauce made from the juice that the mushrooms have cooked in. Entree for luncheon or dinner. Chicken ( Poulet ) a la Supreme Select nice even-sized chickens. Cut the raw breasts out. Then cut each breast across in two pieces, leaving a wing bone in one piece and putting an artificial bone in the other. Put in a buttered pan with some sherry, pepper, and salt and cook in oven eight to ten minutes — well covered. In the meantime, make a brown and a white allemande sauce. When the chicken is cooked, glaze half of the pieces with white sauce and the other half with brown sauce. Decorate the white ones with a large diamond of truffle and the brown ones with a large diamond of cooked white of egg. Have ready a pyramid of cooked creamed spinach, and put it in the centre; raise each piece of chicken against the spinach and pour all around a rich supreme sauce. Garnish each piece with a fancy paper frill on the bone, and the spinach with some cream sauce put through a small paper tube. Serve very hot as an entree for luncheon, dinner, or supper. Broiled Chicken with Ham a la Octavious Poulet grille au Jambon, a la Octavious