Practical gastronomy and culinary dictionary

Draw, singe, and wipe the chicken, and cut it into small joints. Beat up the eggs, melt the butter, and mix both together, add the chopped parsley, and sufficient pepper and salt to taste. Dip the pieces of chicken in this, cover Avith breadcrumbs ; when set, repeat this operation. Fry in hot lard or butter a golden colour. Drain on a cloth, dish up in a pyramid form, garnish with fried parsley, and serve with tomato sauce. Unless the chicken used be young and tender and the joints be cut small, this dish will not be a success. Cold pieces of fowl or game can be served in the same way, but should be skinned before being crumbed. 459. Poulet a la Hongroise. — 1 fat tender chicken, 4 oz. butter, j oz. flour, | gill white wine, ^ pint milk, 1 dessert-spoonful chopped parsley, 1 lemon, paprika pepper, salt, nutmeg, 3 oz. rice, 2 oz. cooked ham or tongue, 1 pint stock. ENTREES (hot). 539 Cut the chicken into neat joints, the same as for poulet saute, brown the pieces shghtly on both sides in a saute-pan, with about 2| oz. butter. Season with paprika, salt, and a pinch of nutmeg. Drain off some of the butter, sprinkle over the flour, and brown a little ; then add the wine and milk (previously boiled), stir well, and simmer very gently from 20 to 30 minutes. Add the parsley last of all ; wash, blanch, and cook the rice with stock. Season with nutmeg, salt, and paprika, add remainder of butter, ham, or tongue, cut into small dice. Butter a border-mould, fill up with rice (pack firmly), turn out on a round flat dish. Dress the chicken in the centre of the border, strain the sauce, reduce again, add the juice of half a lemon, and finish with a little more butter. Pour over the chicken, and serve. 460. Cuisses de Volaille en Papillotes aux Epinards. — 4 to 6 raw chicken legs, 6 slices fat bacon, ^ pint stock, 1 gill white wine, 1 bayleaf, thyme, J car- rot, I onion, 1 gill well -reduced Espagnole sauce, No. 184, salt, pepper, 6 heart-shaped slices of cooked ham, spinach puree. Take out the bones from the legs, leaving a portion of leg-bone (di'um-stick), season with pepper and salt. Line a saute-pan with small pieces of bacon, add the bayleaf and a sprig of thyme, the carrot and onion sliced ; lay in this the chicken legs, moisten with the wine and stock, and cook in a brisk oven till tender. Cut some slices of bacon into heart-shapes, and fry slightly. Press the cooked chicken legs a little, trim, and put each on to a piece of buttered paper (strong white paper should be used) previously cut out into heart-shape. Lay a slice of bacon on the chicken, spread over a layer of spinach puree, and put a slice of ham on top ; wrap the buttered paper well round each leg thus prepared, twist it on the ends so as to well fasten it. Range on a buttered saute-pan and bake for about fifteen minutes. Dish up and serve with a sauce made as follows : Strain the liquor left from the chicken, skim off the fat, put the 540 RECHERCHE COOKERY. Espagnole sauce with this, and cook a few minutes. Season if necessary and serve. N.B. — The paper used for papillotes should be cut large enough to answer the purpose of wrapping round the legs. They are sent to table in the papers. A cutlet frill may be put on each bone.