European and American cuisine

When the chicken is cold, butter a deep pie dish, sprinkle the dish with fine bread crumbs, line the sides with the above-described paste ; put in the chicken, cover it with a thick layer of paste ; ornament the edge with leaves cut from the paste ; make a cross in the center ; turn the 4 corners over so as to leave an opening ; brush the pie over with beaten egg ; set it in a moderately hot oven, to bake till nearly done ; then take the pie out of the oven ; put a small funnel in the opening of the center, pour in as much of the gravy (which was made from the chicken broth) as the pie will hold ; return it to the oven, and bake till done; then serve. Serve the remaining gravy separately in a sauce bowl. If liked, 3 large peeled potatoes may be parboiled in salted water, then cut into slices and added to the pie. Chicken Croquettes. — Melt 1Y^ ounces butter in a small saucepan ; add 1 heaping tablespoonful flour, stir and cook for a few minutes without browning ; then add 1Y^ cupfuls chicken broth ; tie together 1 sprig of parsley, 1 blade of mace, a small sprig of thyme, Yt hay leaf, 1 clove, and add this to the sauce with 6 whole peppers, Y« teaspoonf ul salt, and a pinch of nutmeg ; boil 10 min- utes ; then strain into another saucepan, add 6 fine-chopped mushrooms, 1 pint fine-cut cooked chicken meat, 3 tablespoonfuls sherry wine ; season with 1 teaspoonful salt, Y^ teaspoonful white pepper, V4 teaspoonful grated nutmeg, and cook 10 minutes ; draw the saucepan to side of stove ; add the yolks of 3 eggs, stir well, spread the mixture on a fiat dish, and set away. When cold, form the preparation into croquettes ; take a tablespoonful of the mixture, drop it into grated bread crumbs ; roll it into round balls ; dip the balls into beaten egg, and cover with bread crumbs ; roll into oblong shapes. When all are prepared in this way, fry them in hot fat to a delicate brown, and serve with cream or supreme sauce. Chicken Timbales a la Francaise.— Remove the meat from the breast of 1 large chicken, pass it through a meat machine and rub it through a sieve, then weigh it ; there should be Y^ pound ; put the chicken meat in a bowl, add 4 ounces butter and mix well with the meat. Add Y^ pound panada (page 81), the yolks of 4 eggs, 1 teaspoonful salt, a pinch of nutmeg and Cayenne pepper, and pound all together. Butter 12 timbale molds and decorate them with truffles, fill them three quarters full with the forcemeat ; press it on the sides, leaving a hollow space in the center. Put a teaspoonful of salpicon into each timbale mold and cover with the same forcemeat. Half an hour before serving place the timbales in a pan with a little water and bake till firm to the touch, carefully covering them with buttered paper while baking. Serve with cream or bechamel sauce. Salpicon. — Cook of flour and butter 1 tablespoonful 2 minutes ; add Ys pint chicken broth, stir 3 minutes ; add 1 gill each of fine-cut chicken meat, tongue, mushrooms, and 2 fine-cut truffles ; season with salt, pepper, nutmeg, and Y^ tablespoonful lemon juice ; stir and cook 10 minutes ; add Y^ gill of cream. Spread this salpicon on a dish, and when cold use as directed.