European and American cuisine

1 lemon ; then prepare the following forcemeat : Mix 1 pound of fine-chopped yeal with 1 pound fine-chopped fresh pork, V4 pound of fine-minced larding pork, 1 even tablespoonful salt, 1 even teaspoonful white pepper, Y4 teaspoonful grated nutmeg, ¼ pound of beef tongue cut dice shape, ⅛ box truffles cut the same way, and 4 fine-cut mushrooms ; mix all well together ; place the forcemeat right in the center of the chicken, draw the 2 backs together, sew it up ; roll it in a napkin, and tie with a tape on both ends, and then in the middle. Place the bones and giblets of the chicken in a soup kettle over the fire ; cover with cold water ; add 1 even tablespoonful salt, and when it boils add the chicken, 2 onions, a bouquet, and a small carrot; cover and cook 2 hours. When done remove the chicken, cut the strings, roll it over again and tie tightly on both ends as before, and put it under a light weight. (By putting it on a dish, cover with a board the size of the chicken, put on 2 flat irons, and let it remain till cold.) Strain the broth through CHICKEN. 363 a napkin, remove all the fat ; soak 2 ounces of Exox's gelatin in 1 cupf al cold water 5 minutes, add it to 3 pints chicken broth ; beat the whites of 2 eggs to a froth, add the juice of 2 lemons, stir it into the chicken broth, boil and stir constantly 5 minutes ; draw to side of stove, let stand 5 minutes ; then strain and put into a form. When ready to serve, cut the chicken into slices, arrange them neatly on a dish ; cut the jelly into small pieces, and lay it around the meat Serve with remoulade sauce. The jelly may be put into shallow tin pans, and when firm cut into fancy shapes, like half moons, leaves, and stars. Chicken Fricassee witli Dumplings.— Cut a well-cleaned chicken of 3 or 4 pounds into 10 pieces and place in a saucepan ; add 1 even tablespoonful salt, 1 even teaspoonful pepper, 2 onions, cover with boiling water, and cook till tender ; then mix 1 tablespoonful flour with 1 ounce butter, and add it to the fricassee. Ten minutes before serving mix 1 pint of prepared flour with 1 teaspoonful butter, 1 gill of milk, 2 whole eggs and 1 yolk into a stiff batter ; cut with a tablespoon small portions from the batter, drop them into the fricassee, cover and boil 6 minutes ; then remove instantly the saucepan to side of stove, where they stop boiling. In serving arrange the chicken on a warm dish, and lay the dumplings in a circle around it. Sprinkle 1 tablespoonful fine-chopped parsley over the whole, and serve. The batter will make 12 good-sized dumplings. Chicken Fricassee^ Plain. — Cut a well-cleaned chicken of 3 or 4 pounds into 10 pieces ; place in a saucepan, cover with boiling water; add 1 even tablespoonful salt; cover and cook till tender, which will take from 1 to 3 hours, according to the age of the chicken. Shortly before serving, mix 2 tablespoonfuls flour with 2 ounces butter to a paste; add a little of the chicken broth to the butter and flour ; then add all to the fricassee, cook 10 minutes, and serve with mashed potatoes, creamed corn, succotash, or creamed beans.