European and American cuisine

Chicken Fricassee with Forcement Balls.— Cut a well-cleaned chicken of 3 or 4 pounds into 10 pieces ; place in a saucepan; cover with boiling water; add 2 onions, a bouquet, 1 even tablespoonful salt, 1 even teaspoonful pepper ; cover and cook till tender. Melt 2 ounces butter in a saucepan, add 2 tablespoonfuls flour ; stir and cook 3 minutes ; strain the broth from the chicken, add it to the flour and butter, cook 10 minutes ; taste, and, if necessary, add more salt Arrange the chicken on a hot dish, pour over the sauce, and lay small cooked veal or beef forcemeat balls in clusters around it. Chicken with Rice. — After cleaning a chicken of 4 pounds cut it into 10 pieces and place in a saucepan ; cover with boiling water, carefully remove any scum that rises ; then add 1 tablespoonful salt, Y4 teaspoonful pepper, 2 onions, and a bouquet ; cover and boil till half done. At the same time place Y^ pound well-washed rice in a saucepan, cover with boiling water, let it boil 5 minutes ; then drain the rice in a sieve, rinse off with fresh boiling water ; add the rice to the chicken, and boil gently till done. When ready to serve remove the bouquet, arrange the chicken and rice on a long dish, and serve. Chicken Curry. — Clean, wash, and cut a nice plump chicken of 3Vs pounds into 10 pieces ; place in a saucepan ; cover with boiling water ; add 1 tablespoonful salt, Ys teaspoonful pepper, a bouquet, and 2 medium-sized white onions ; cover and cook till tender. Then melt 2 ounces butter in a saucepan ; add 2 tablespoonfuls flour, stir and cook 3 minutes ; add 1 tablespoonful curry powder, mix it well with the butter and flour; then strain the chicken broth ; add it to the butter and flour, stir and cook till smooth. Mix the yolks of 2 eggs with 1 tablespoonful lemon juice, add it to the sauce. Arrange the chicken on a hot dish ; pour over the sauce, and lay a border of rice around it, or garnish with rice timbales. Pillau of Chicken à l'Espagnole.— Divide a well-cleaned young chicken of 2Yt pounds into 10 parts; season with 1 even tablespoonful salt; place a saucepan over the fire with 2 onnces butter, add 1 fine-chopped onion, Y^ clove of bruised garlic, 1 finechopped green pepper without the seeds ; cook 5 minutes without browning ; put in the chicken, cover and cook 15 minutes, stirring it frequently ; then add Vs pint of canned tomatoes, or 2 fresh tomatoes, 12 fine-cut canned mushrooms, and ly^ pint of white broth or boiling water. Set a saucepan with Vt pound of well-washed rice over the fire ; cover with boiling water, and cook 5 minutes ; then drain and rinse the rice oft with cold water ; add it to the chicken with a little saffron, and cook slowly till done. Shortly before serving, add Vt cupful grated Parmesan cheese, cook 2 minutes ; then serve.