Mrs. Roundell's Practical cookery book

Take the yolks of three eggs, a tablespoonful of flour, and two tablespoonfuls of cream, add a spoonful of the stock and beat up the egg and cream in it off the fire, so as to heat it gradually and prevent the egg from curdling. Add it off the fire to the chicken, and let all just simmer together for five minutes. Arrange the chicken on a border of rice, with some such vegetable as French beans in the centre, or broiled mushrooms, and pour the sauce round. Chicken Devilled White. — ( Family Recipe.') — Braise a chicken for two hours gently in a pint of water, with a bit of carrot, and a small onion sliced. When the broth is reduced to a quarter of a pint or rather more skim off all fat from it. Take out the chicken, when it has cooled a little cut it in joints, and put it back. Make a roux of a tablespoonful of flour mixed in a little butter, pour a little of the broth on it, then add it to the broth, and season with pepper and salt. Let all boil hard five or six minutes. Add three tablespoonfuls of cream and let it boil up. For the sauce, take half a teaspoonful of freshly-mixed mustard, one tablespoonful of Orleans vinegar, and two tablespoonfuls of cream. Lay the chicken joints on a bed of thoroughly well-boiled rice in a silver dish. Put the sauce in the bain-marie, set in a little hot water, whilst you are doing this. Stir the sauce well together, and when hot stir it into the broth off the fire just before serving. Pour the broth over the chicken, and serve hot at once. Chicken a la Turque.— (Mrs. G. W. Earle.)— Truss a chicken as for boiling, put it into a deep fricandeau-pan, spread it thickly with butter, and lay therein a dozen pieces of raw ham, some carrots, onions, parsley, and a little nutmeg, pepper, and salt ; cover with a buttered paper. Braise it for one hour. When it is dished, place round the chicken in groups stewed rice, sultanas, and prunes. Pour a lightly seasoned curry sauce over the chicken, and serve more sauce in a sauce-boat apart if desirable. Chicken Jelly. — Reserve any legs of chickens ; it does not matter how old the chickens are. Simmer slowly in a very little water for one hour. Then take out the bones, pound them, put them back in the pan, and let it simmer again for an hour and a half. If not for an invalid, season with a little white pepper and salt. Pass the jelly through a colander and then strain it through muslin. Pour it into a little china dish and serve cold, with a little grated ham. This jelly is very suitable for an invalid as it is firm enough to need no gelatine. For an invalid use the whole of an old fowl, simmer it in one pint of water, and omit all seasoning. The water must be cold when the bones or chicken are put in. Jambalaia. — This dish, which is a sort of Kedgeree in which the fish is replaced by chicken, is said to have originated in Spain. Boil six ounces of rice as for curry (Chapter XIII), and mince five ounces of raw lean ham and ten ounces of cold cooked chicken. Fry the ham in a small frying-pan with an ounce of butter, then stir in the minced chicken. Put the hot dry rice on a hot fire-proof dish, and turn the ham and chicken out upon the rice. Mix all thoroughly together, and serve very hot, seasoning well with pepper. If liked, a little tomato puree can be stirred into the rice.