European and American cuisine

Chicken Sauté. — Select a young chicken weighing from 2Ys to 3 pounds ; singe, draw, and wash it in cold water ; cut it into 8 pieces. Put the feet for 1 minute into boiling water, then take them out and remove the skin ; place them with the neck and giblets in a saucepan over the fire ; cover with cold water ; add Yt teaspoonf ul salt, and when it boils add a bouquet and 1 onion ; cover and cook L hour ; then strain the broth. Season the chicken with 1 even tablespoonful salt and 1 even teaspoonful pepper. Melt 2 ounces butter in a saucepan, put in the chicken pieces ; cover, and cook over a moderate fire 20 minutes, turning the pieces frequently with a fork. Melt in a small saucepan Yt ounce butter, add Ys tablespoonful flour, stir and cook 3 minutes ; then add Ys pint of the above giblet broth and 1 gill of mushroom liquor ; boil 3 minutes and add it to the chicken ; add 1 tablespoonful lemon juice, cover and cook till done. Serve with potato château and Brussels sprouts, or creamed com. Chicken à la Baltimore. — Procure a nice plump young chicken of 3 pounds, Binge, draw, and wash it ; cut it into 8 pieces ; wipe them dry, and season with 1 even tablespoonful salt and 1 even teaspoonful pepper ; rub the seasoning over each piece ; then dust them with fiour ; have 1 well-beaten egg in a soupplate, dip each piece of chicken into the beaten egg, and roll in fresh grated bread crumbe; lay the chicken in a thickly buttered pan, pour over 1 ounce melted butter, cover with buttered paper ; place the pan in a medium-hot oven and bake 45 minutes, or until done. Put the chicken feet for 1 minute into boiling water ; then take them out, remove the skin ; put the feet, neck, and giblets in a saucepan, cover with cold water; add Ys teaspoonf ul salt ; as soon as it boils add a small bouquet and 1 small onion ; cover and cook 1 hour ; then strain the broth. Melt 1 ounce butter in a saucepan ; add 1 heaping tablespoonful flour, stir and cook 2 minutes ; then add ¾ pint of the above-mentioned broth ; season with Y^ even teaspoonf ul salt, Y4 teaspoonf ul nutmeg; boil 5 minutes; then draw the saucepan to side of stove; mix the yolks of 2 eggs with Ys cupful cream, and add it slowly to the sauce ; lastly, 1 tablespoonful lemon juice ; strain the sauce on to a hot dish, lay the chicken pieces over the sauce, and garnish with mock oysters, prepared as follows : Put Ya pmt of canned com or fresh green corn cut from the cob in a bowl; add the yolks of 2 eggs, Ya teaspoonful salt, 2 tablespoonfuls flour, and the whites beaten to a stiff froth; place a frying pan with Yt tablespoonful butter and the same of lard over the flre ; when hot, put with a spoon small portions from the com mixture into the hot fat, in the shape of an oyster ; fry light brown on both sides ; then lay them in a circle around the dish of the chicken, with slices of broiled bacon, and serve with potato pur6e. Chicken Sauté à l'Hongroise.— Singe, draw, and wash a young chicken 3Ys pounds in weight ; cut it into 8 pieces ; season with 1 even tablespoonful salt and 1 even teaspoonful pepper. Pat the feet for 1 minute into boiling water, remove and free them from their skin and nails ; then place the feet, neck, and giblets in