The Swedish, French, American cook book

in a pan; add two large tablespoons flour; stir until well mixed; add half cup chicken broth and one cup boiling milk; beat the sauce until nice and creamy; flavor with sherry, pepper and salt to taste. Then add the chicken; let it heat in its own sauce; re¬ move the chicken carefully and arrange cutlets nicely in ring style, one resting on top of another; add half cup good cream to the sauce; pour the sauce all over the chicken and in the centre of the ring. Serve inside of the ring with green asparagus tips that are covered with melted butter and sprinkled with parsley. Chicken {Poulet) a la Chasseur Take a young chicken and joint in nice-sized pieces — legs, second joints, and breast in halves, wings, etc. Put in a dish with oil and grated onions to soak for about two hours; then put on a broiler and broil until well done; roll in bread crumbs and broil again. Serve on a platter with a sauce Madere. Fried Chicken with Tomato a la Orly Poulet frit, Sauce Tomate, a la Orly Clean, wash, and joint a young chicken in nice pieces, leaving a bone for the frill; dip in flour and fry in very hot fat. Make a rich tomato sauce; slice three large onions in thin slices; cook the onions well and add them to the tomato sauce. Dish the chicken neatly on a platter, one piece resting on top of another, reverse the second row. Pour sauce all around, put a paper frill on the bone of the cutlet and a bunch of parsley at one end of the platter. Serve for luncheon or dinner as a joint. Chicken {Poulet) a la Marengo Soak chicken (that has been cleaned, washed, and jointed in nice cutlets) in oil for about thirty minutes to one hour; put on a pan on stove and cook until golden brown. In the meantime, cook about one pound mushrooms and two bunches shallots. Make a sauce from one cup of the mushroom juice, one cup of chicken broth, and thicken with two heaping tablespoons flour; color with kitchen bouquet; flavor with beef extract and sherry; let the sauce simmer until glossy and clear; add the shallots and mushrooms; let come to a boil and skim. Arrange the meat on a platter, carefully, on top of a slice of hot tomato, and put the shallots and mushrooms in the centre, with the sauce all around and over the chicken. Garnish with parsley. Serve as an entree for luncheon or dinner. Curried Chicken (. Poulet au Cari ) a la Octavious Select a nice young chicken; clean and wash well; cut in large dainty pieces; put in a pot with onions, carrots, pepper, and salt and let simmer slowly — tightly covered — until well done; then strain out part of the juice. Put in a pan on the stove with two table¬ spoons butter, one tablespoon flour, two cups of the chicken broth, one tablespoon curry powder, and one tablespoon butter; stir to a paste with a whisk; add the curry powder and butter to the sauce; then stra n the sauce into another pan so that it will be free from lumps. Stir yolks of three eggs in one cup of cream and add this to the sauce (be careful not to let it curl). Then add the chicken; flavor with a little lemon juice, sherry, pepper and salt to taste. Put the meat on a platter; pour the sauce over; garnish all around with timbales of rice and a bunch of parsley. Serve as a luncheon or supper dish. Chicken Cutlets ( Cotelettes de Poulet) a la Fricassee