The table

788. Supreme of Chicken a la Reine.— Exactly the same as for No. 786, only substituting one pint of hot sauce a la reine (No. 780) for the other garnishing. 789. Supreme of Chicken a la Patti. — Prepare the supreme the same as for No. 786, then have a puree of rice with cream a la Patti (No. 245), garnish the dish with this, and lay the supreme on top. Decorate the rice with two thinly sliced truffles, pour a gill of good sauce Perigueux (No. 191) over, and serve with paper ruffles. 790. Supreme of Chicken a la Rothschild. — Have six chicken supremes prepared exactly the same as in No. 786, but stuffing them with puree of chestnuts instead of the chicken forcemeat. Mince very fine two sound truffles, then mix them with a pint of hot puree of chestnuts (No. 131); then arrange the puree on a hot dish, place six round-shaped croutons (No. 133), instead of heart-shaped, nicely dress the supremes over the croutons, decorate the top of each supreme, right in the centre, with one mushroomhead. 791. Turban of Chicken a la Cleveland.— Select two very tender chickens, singe, draw, and wipe them well ; bone them and cut them into quarters, then put them into a sautoire with one ounce of butter, a good pinch of salt and half a pinch 'of pepper ; add half a glassful of Madeira wine, and let parboil very slowly for ten minutes. Take half a pint of chicken forcemeat (No. 226), add to it one chopped truffle, three chopped mushrooms, and half an ounce of cooked minced tongue. Stir well together ; put this forcemeat on a silver dish, lay the pieces of chicken on top, crown-shaped, and decorate with twelve whole mushrooms and two thinly sliced truffles. To the gravy in which the chickens were cooked add half a pint of Espagnole sauce (No. 151), a teaspoonful of chopped chives, and a small pat of fresh butter. Pour this immediately over the chickens, put the dish in the oven, and let cook very slowly for ten minutes. Squeeze the juice of half a lemon over, and serve with six heart-shaped pieces of fried bread (No. 133). 792. Chicken Curry a PIndienne. — Take a good, tender three-pound chicken, singe, draw neatly, and cut it into square pieces. Put them in cold water for five minutes, wash them well, then drain, and put them in a saucepan, covering it to the surface with hot water ; season with two good pinches of salt, one pinch of pepper, and the third of a pinch of nutmeg. Add a bouquet (No. 254), and six small onions ; let cook on a moderate stove for forty-five minutes, skimming it well. Take another saucepan, in it place one and a half gills of white roux(No. 135), moisten it with all of the broth from the chicken, and mix well together. Prepare a tablespoonful of diluted curry with four egg yolks, and the juice of half a lemon, beat all this well together, pour it into the sauce a little at a time, stirring continually and not allowing it to boil. Pour the sauce over the chicken, which remains in the saucepan, and dress immediately on a hot dish, decorated with boiled rice all around as a border, and serve. 793. Chicken Curry a I'Espagnole. — The same as for No. 792, adding two cut-up tomatoes and one green pepper, cooking them ten minutes with the chicken.