Prepare the chickens as for fricassee; put your chicken in the pot; place over a slow fire ; just before it comes to a boil, skim it well ; turn over the chicken in order that all the scum may rise, boil up quite hard — season with pepper and salt to your taste. A tender chicken does not require long boiling, therefore you must put your crust into the pot as soon as the chicken boils hard, remembering that the crust will absorb much of the Hquor and seasoning. Cut your crusts in pieces of equal size, but do not mould or roll them ; lay them on top of the meat so as to cover it ; drop bits of butter here and there✪ Chicken Pot-Pie. Put the lid on the pot closely, in order that no steam will escape — and by no means allow the pot to stop boiling. Boil one hour and serve. CHICKEN FILLETS BRAISED. Place half-dozen pieces of salt pork on the bottom of braising pan. On this put two slices of onion ; dredge the fillets well with salt, pepper and flour ; put pork and onion on fire, cover pan and cook slowly twenty-five 130 TWENTIETH CENTURY HOME COOK BOOK. minutes, then add a pint of good stock, bones of one chicken, cover pan and cook moderately one hour. Baste often with the gravy ; if necessary for more gravy add Httle more stock. Remove the fillets from fire and drain until quite dry. Cover with soft butter and dredge well with flour. Broil until a pretty brown and serve with Maitre d'hotel butter. CHICKEN FILLETS LARDED AND BREADED. Lard the fillets and have three strips of pork for each one ; season with salt and pepper to the taste ; dip in beaten egg and roll in cracker or bread crumbs. Fry in boiling fat. Serx^e with tartare sauce. CHICKEN SAUTES, WITH OYSTER SAUCE. Cut up in the ordinary way, and after being well trimmed, place in a saucepan with some clarified butter, seasoned with pepper and salt, and fried of a light brown color. Pour off the butter, add three dozen par- boiled oysters with their liquor (previously reduced in quantity by boiling) , and two large gravy-spoonfuls of drawn butter sauce, a piece of glaze, and juice of half a lemon ; set the whole on fire to simmer five minutes, and dish up entree with fried croutons of bread round it. CHICKEN, A LA LYONNAISE. Cut up and fry in butter, as directed for the chickens with oysters ; when they are done pour off all the grease, add some Lyonnaise sauce, simmer the whole together on the fire for ten minutes, and serve. '5 MINCED CHICKEN, AND POACHED EGGS. Cut up all the white meat of a roast or boiled fowl into mince or shreds, and put into a small stewpan, with a gravy-spoonful of Bechamel sauce; when about to send to table warm the mince, dish it up, and place the poached eggs round it with a scallop of glazed tongue or of ham, and a fried crouton of bread in between each egg ; pour a little white sauce round the entrde, and serve. MINCED CHICKEN, WITH MACARONI. Prepare the chicken or fowl in small, thin scallops, and add to them some Bechamel sauce ; when about to dish them up, first place some 64 POULTRY. • 137 t macaroni (dressed with grated Parmesan cheese and a spoonful of Bec- hamel sauce) round the bottom of the dish in the form of a border, and put the mince in the center, piled up like a cone ; pour a little white sauce round the entrde, and serve. MINCE, OR SCALLOP, OF FOWL AU GRATIN.

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Prepare the chickens as for fricassee; put your chicken in the pot; place over a slow fire ; just before it comes to a boil, skim it well ; turn over the chicken in order that all the scum may rise, boil up quite hard — season with pepper and salt to your taste. A tender chicken does not require long boiling, therefore you must put your crust into the pot as soon as the chicken boils hard, remembering that the crust will absorb much of the Hquor and seasoning. Cut your crusts in pieces of equal size, but do not mould or roll them ; lay them on top of the meat so as to cover it ; drop bits of butter here and there. Put the lid on the pot closely, in order that no steam will escape — and by no means allow the pot to stop boiling. Boil one hour and serve. CHICKEN FILLETS BRAISED. Place half-dozen pieces of salt pork on the bottom of braising pan. On this put two slices of onion ; dredge the fillets well with salt, pepper and flour ; put pork and onion on fire, cover pan and cook slowly twenty-five 130 TWENTIETH CENTURY HOME COOK BOOK. minutes, then add a pint of good stock, bones of one chicken, cover pan and cook moderately one hour. Baste often with the gravy ; if necessary for more gravy add Httle more stock. Remove the fillets from fire and drain until quite dry. Cover with soft butter and dredge well with flour. Broil until a pretty brown and serve with Maitre d'hotel butter. CHICKEN FILLETS LARDED AND BREADED. Lard the fillets and have three strips of pork for each one ; season with salt and pepper to the taste ; dip in beaten egg and roll in cracker or bread crumbs. Fry in boiling fat. Serx^e with tartare sauce. CHICKEN SAUTES, WITH OYSTER SAUCE. Cut up in the ordinary way, and after being well trimmed, place in a saucepan with some clarified butter, seasoned with pepper and salt, and fried of a light brown color. Pour off the butter, add three dozen par- boiled oysters with their liquor (previously reduced in quantity by boiling) , and two large gravy-spoonfuls of drawn butter sauce, a piece of glaze, and juice of half a lemon ; set the whole on fire to simmer five minutes, and dish up entree with fried croutons of bread round it. CHICKEN, A LA LYONNAISE. Cut up and fry in butter, as directed for the chickens with oysters ; when they are done pour off all the grease, add some Lyonnaise sauce, simmer the whole together on the fire for ten minutes, and serve. '5 MINCED CHICKEN, AND POACHED EGGS. Cut up all the white meat of a roast or boiled fowl into mince or shreds, and put into a small stewpan, with a gravy-spoonful of Bechamel sauce; when about to send to table warm the mince, dish it up, and place the poached eggs round it with a scallop of glazed tongue or of ham, and a fried crouton of bread in between each egg ; pour a little white sauce round the entrde, and serve. MINCED CHICKEN, WITH MACARONI. Prepare the chicken or fowl in small, thin scallops, and add to them some Bechamel sauce ; when about to dish them up, first place some 64 POULTRY. • 137 t macaroni (dressed with grated Parmesan cheese and a spoonful of Bec- hamel sauce) round the bottom of the dish in the form of a border, and put the mince in the center, piled up like a cone ; pour a little white sauce round the entrde, and serve. MINCE, OR SCALLOP, OF FOWL AU GRATIN.

Twentieth century home cook book