European and American cuisine

place it in a saucepan ; cover with boiling water ; add Y^ tablespoonful salt, 2 onions, and a bouquet ; cover and boil till tender. In the meantime prepare a cream sauce as follows : Place a saucepan with lYs ounce butter over the fire, add 1 heaping tablespoonful flour, stir and cook 2 minutes ; then add iVt cupful of the chicken broth, Vt even teaspoonful salt, y^ teaspoonful nutmeg ; boil 5 minutes; mix the yolks of 2 eggs with Vs cupful of cream, add slowly to the sauce ; add Ys ounce butter and 1 tablespoonful lemon juice. Serve the chicken on a warm dish and the sauce in a sauce bowl. Caper, egg, or shrimp sauce may be served with the chicken. Chicken Potpie. — Cut a well-cleaned young chicken into 10 pieces; clean and place the feet, neck, and giblets in a saucepan; cover with 3 pints of cold water ; add V, teaspoonful salt, and when beginning to boil, 1 onion and a bouquet ; boil 1 hour. In the meantime peel and cut into quarters 6 medium-sized potatoes, into slices 2 good-sized white onions, and 2 ounces salt pork cut into slices. Mix 1 tablespoonful salt with 1 teaspoonful pepper ; then put into a bowl 1 pint of flour, Y, teaspoonful salt; Ys pound butter cut fine cut fine with a knife into the flour ; add Ys cupful cold water, and mix it with the same knife into a firm paste ; turn it on to a floured board, roll it out, lay it 3 double, then roll it again to 1/8 inch thickness ; lay the cover of the saucepan in which the potpie is to be made over the paste, cut it with a knife close to the edge of cover, and the remaining paste into 3 or 4 pieces. Next take a saucepan large enough to hold the potpie ; put in a layer of the chicken with 3 small slices of salt pork ; then a layer of potatoes and onions ; season with pepper and salt ; add a few pieces of the dough, continue in alternate layers until all is used ; then cover with a round piece of paste, cut an opening in the center and put 1 ounce butter in the opening ; strain the giblet broth, pour it over the pie; if not enough to cover, add some boiling water ; cover and cook 1 hour. In serving cut the cover into pieces, lay them in a circle around the dish, put the chicken in the center with the gravy ; then serve. Chicken Pie. — Select a young chicken of 2Vt pounds ; singe, draw, and wash it in cold water ; cut it into 10 pieces, place in saucepan and cover with boiling water ; add 1 even tablespoonful salt, Vs even teaspoonful pepper, 2 onions, and a bouquet ; cover and boil till tender. In the meantime sift 1 pound flour in a bowl ; add Vt teaspoonful salt ; make a hollow in the center, put in the yolks of 3 eggs, 7s pound butter, and 1 gill of water ; work this with the hands into a firm paste ; lay it on a plate, and let it rest for 1 hour on ice or in a cool place. When the chicken is done take it from the broth, remove the large bones, and set it in a cool place ; strain the broth. Melt 2 ounces butter in a saucepan; add 2 heaping tablespoonfuls flour, stir 3 minutes, then add the strained chicken broth, cook 5 minutes ; if handy, add Ys cupful cream ; add Ys pint of this sauce to the chicken, place the remainder in a warm place.