Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

flour, and let the mixture come to a boil, and then add half a pint of clear, rich consommé. When it boils, add mushrooms; let them simmer five minutes, and then add half a cup of rich cream. Broil your chickens, brush them over with melted butter, and set them in a pan in the oven to keep hot. Have some nice pieces of toast, cut the chickens in halves, and put them on the toast around the platter. Put the mushrooms and sauce in the centre. Serve very hot. Garnish with parsley. Fricassée of Chicken with Mushrooms Select two good-sized plump chickens. After they have been drawn, singe them and cut them up in small members or joints in the following manner: First remove the wings at the second joint and the legs at the knotty bend of the first joint; then take hold of the chicken with the left hand, and, with a sharp knife in the right, make two parallel cuts lengthwise on the back about an inch and a half apart, so as partly to detach, or at least mark out where the legs and wings are to be removed; cut both legs and fillets, then remove the thigh bone; separate the back and breast, trim these, then cut the back across in two pieces. Steep the pieces in a pan of tepid water for ten or fifteen minutes. Occasionally squeeze each piece, so as to extract the blood. Next sprinkle the bottom of a saucepan with thin slices of onion and carrot, a little celery, three cloves, twelve peppercorns, a blade of mace, and a bouquet. Place the pieces of chicken in close and neat order upon the vegetables. Moisten with a quart of boiling broth — if not at hand, water will do. Let them boil gently for half an hour, or until sufficiently tender. Keep the pan covered, so they will steam as well as boil. Remove the pieces with a skimmer, drain, and then plunge in cold water. Wash and drain them upon a cloth. Trim and place them in a saucepan and set away in a cool place. Strain the broth the chickens were cooked in. Melt two ounces of butter in saucepan and stir in two ounces of flour. Stir over the fire for three minutes, but do not let it brown. Remove from the range and stir in the chicken broth. Mix together until it is a smooth sauce. Add the mushroom trimmings, that is, the stems. Stir the sauce over the fire until it boils, then set it where it will boil slowly for half an hour. When it has boiled the full length of time, skim it thoroughly, and then continue boiling until it becomes the proper thickness. Then stir into it a liaison of four eggs, mixed with a little butter and a little cream. In making a liaison, you use twice as much water as you have egg yolks — the butter keeps it from curdling the sauce. Stir over the fire until it nearly boils, then strain it through a wet cloth. Pour over the chicken which is in the saucepan and add half a bottle of button mushrooms. Heat thoroughly, but do not let it boil. Dish it up as follows: First, put the pieces of the back in the centre of the dish, place the legs at the angles, the bones pointed inwardly. Next place the fillets upon these, then set the pieces of breast on top. Pour the sauce over the chicken. Arrange the mushrooms in groups, and surround all with eight or ten glazed croutons. Boiled Ohioken and Tongue