European and American cuisine

Cold Chicken with Oysters.— Remove the meat from cold roasted chickens, cut it into 1-inch pieces; crack the bones and put them in a saucepan over the fire ; add the gravy if at hand ; barely cover with cold water; as soon as it boils add 1 fine-cut onion and a small bouquet ; cover and boil 40 minutes ; then strain the broth through a napkin. Put 1 pint of oysters with their liquor in a saucepan over the fire ; let come to a boil, then instantly remove them with a skimmer, and set aside. Melt ly, ounce butter in a saucepan ; add 2 tablespoonfuls fine-chopped onions, 1 bay leaf, 12 whole peppers, and 1 even teaspoonful salt; cook 5 minutes without browning ; add 1tablespoonful flour, stir and cook 3 minutes ; add 1 pint of broth mentioned above, and cook 5 minutes longer ; remove the bay leaf ; continue the cooking for 5 minutes ; strain into a clean saucepan ; add ly^ pint of chicken meat, cook 5 minutes; mix the yolks of 2 eggs with y^ cupful cream, add it to the chicken ; then add the oysters and 1 tablespoonful lemon juice. Tho yolks and cream may be omitted and in place of them 1 tablespoonful unsweetened condensed milk used ; but the former is the finer of the two. Serve on a hot dish, and garnish with 6 small pieces of buttered toast. Bisotto of Cold Chicken. — Pour boiling water over V^ pound well- washed rice, let it remain a few minutes, then drain on a sieve ; rinse off with fresh boiling water. Melt 2 ounces butter or 3 tablespoonfuls olive oil in a saucepan ; add 1 gill of fine-chopped onion, cook 5 minutes without browning ; then add the rice, stir and cook a few minutes ; add 1 pint of chicken or veal broth, 1 teaspoonful salt, Vs teaspoonful pepper, and 7t pint of stewed tomatoes, or 2 finecut raw tomatoes ; cover and cook slowly till the rice is nearly done; add 1 pint of fine-cut chicken meat, and continue the cooking until the rice is soft, but the kernels should be whole. When ready to serve turn the risotto on a hot dish, sprinkle over 2 ounces grated cheese, and mix it well with 2 forks. A great improvement to this dish is a garnish of tomatoes, prepared as follows : Place 1 gill of fine-chopped onions in a deep frying pan with 1 ounce butter, cook 5 minutes ; cut 4 large ripe tomatoes in halves, lay them with the skin side downward into the pan ; season with 1 even teaspoonful salt, Ys even teaspoonful pepper, cover and cook 5 minutes; turn the tomatoes over, and cook for 5 minutes longer ; remove them carefully and arrange in a circle around the dish ; pour the sauce over the tomatoes, and serve. Indian Curry of Cold Chicken.— Cut the meat from remnants of cold roasted or boiled chicken into 1-inch pieces ; place a saucepan with 1 gill of fine-cut onions and ly^ ounce butter over the fire, cook 5 minutes ; add 1 teaspoonful curry powder, 1 teaspoonful salt, and 1tablespoonful flour, stir and cook 3 minutes ; add Ys pint of chicken broth, which can be made from the chicken bones, cook and stir a few minutes ; then add lYs giU of cream or milk, Ys pint of grated cocoanut, and 1 pint of chicken meat, cook 5 minutes. Serve in a border of boiled rice. Boned Chicken with Aspic Jbixt Chicken SovrrLt Macaroni Tiubales