European and American cuisine

Chicken Livers à l'Italienne. — Wash and wipe dry 6 or 8 chicken livers, cut each liver into slices ; season with 1 eventablespoonful seasoning salt ; place a saucepan with 1/2 ounce butter over the fire ; add 2 tablespoonfuls fine-chopped onion, 1/8 clove of bruised garlic, and cook 5 minutes ; add 1/8 pint of fine-chopped mushrooms, also the livers ; cook slowly 10 minutes. In the meantime melt in another saucepan 1/8 ounce butter ; add 1/8 tablespoonful flour ; stir and cook 2 minutes ; add 1 gill of meat broth or stock (if stock is not handy, add 1 gill of boiling water and 1/8 teaspoonful beef extract), cook 5 minutes ; then add it to the livers and cook a few minutes longer ; serve on a heated dish with 6 small slices of bread fried in butter to a delicate brown. Chicken Legs, Broiled. — Place the legs of 3 chickens in a saucepan, cover with boiling water; add 1/8 tablespoonful salt, 1 onion, and a bouquet ; boil until a larding needle will penetrate easily through them ; then remove ; when cold mix 1 teaspoonful seasoning salt with 1 teaspoonful English mustard ; roll the chicken legs into this seasoning ; dip them in melted butter, roll in fresh grated bread crumbs, lay on a hot broiler, and broil 5 minutes on each side. Serve on a warm dish with maître d'hôtel butter. Cliicken Legs and Second Joints à l'Allemande.— Place the legs and second joints of 3 chickens in a saucepan, cover with boiling water ; add 2 medium-sized onions, 1 even teaspoonful white pepper, 1 even tablespoonful salt, and a bouquet ; boil slowly till tender ; lay the legs and joints on a hot dish ; strain the broth. Melt 2 ounces butter in a saucepan, add 2 tablespoonfuls flour, stir and cook 2 minutes ; add the strained broth, cook until smooth. Mix the yolks of 2 eggs and the juice of half a lemon, add it to the sauce ; add last a few spoonfuls cream. Place the legs and joints on a hot dish, pour the sauce over them, and garnish with rice, nudle, or potato timbales. Guinea Hen, Potted. — Season a nice pair of well-cleaned Guinea hens with 1 tablespoonf ul salt ; tie the legs and wings close to the body with strings. Place a saucepan large enough to receive the birds with 4 ounces fine-cut larding pork over the fire ; fry until light brown ; add 2 ounces butter and the Guinea hens, let them cook, turning often till they are light brown on all sides ; then add 1 cupful boiling water, cover and cook slowly till they are done ; if the gravy gets too brown add a little more water, but only a little at a time, for if too much water is added they will be stewed instead of roasted. Place the giblets with 1 quart cold water and a little salt in a saucepan oyer the fire ; cook till done. Shortly before serving, fry 6 small slices of bread in butter or half lard to a delicate brown color; cut them in triangle shapes. Remove the Guinea hens ; cut each one into 6 pieces ; lay them on a warm dish ; remove the fat from the gravy ; mix 1 tablespoonful cornstarch with Ys gill of cold water ; add it to the gravy, cook 3 minutes ; add sufficient giblet broth to make a creamy sauce, cook 5 minutes ; strain the sauce into a clean saucepan ; chop the giblets fine, add them to the sauce ; pour the gravy over the birds, and lay the fried bread in a circle around the dish, then serve.