Scientific cooking with scientific methods

White fricassee is made by preparing the fowl in the same way, and boiling slowly in water until tender. Then remove, and have about two and a half cups of the stock which you remove the fat from, and thicken with flour and butter rubbed together, and season with salt and pepper. Just as you go to serve, add one cup of oysters plumped in their own liquor. In serving a fricassee of chicken, place the chicken on hot platter, laying breast in the center of dish, and wings and thighs opposite each other across leg at bottom of the platter, and garnish platter with green at each end. Watercress is always preferred for this purpose. Fried Chicken a la Kentucky. Clean, singe and cut into pieces for serving two young chickens. Sprinkle with salt and pepper, and roll in flour, having the chicken wet, so that as much flour as possible will stick to the pieces. Put into frying-pan in very hot lard, and cover closely, and brown Avell on all sides.When the pieces are all browned, remove them to hot pan, and pour off the fat and add flour and brown in two tablespoons of butter, and to this add milk to make a rather thick sauce. While sauce is boiling, loosen all the brown caramel from bottom of the pan, to give the sauce a good flavor and also color. Just as you go to send to table, pour one-half cup of good cream. Arrange the chicken on hot platter, and pour the sauce over the whole. Garnish with cress. Chicken in Cream a la Denver. Dress, singe and cut up two fryers weighing about two and a half or three pounds. Sprinkle with salt and pepper. Rub over with soft butter, roll in flour, and arrange in dripping-pan. Put into hot oven and cook until a golden brown. Pour over enough thin cream to half cover, return to oven, and cook slowly until the chicken is well done, but not long enough to make it a bit dry. Baste with the cream several times during the baking. Remove the chicken to hot platter, and make a cream sauce with the cream in the fryingpan, using one tablespoon flour and a little more of the thin cream. Chicken a la Meringo. Clean, dress and cut chicken into pieces. Season with salt and pepper, dredge with flour, and saute in salt pork (or half lard and half butter) until a golden brown. Place the pieces in stewpan and cover with sauce, and cook slowly until tender. Add one cup mushrooms cut into pieces, and cook five minutes. Arrange on hot serving-dish, and pour sauce round. Garnish with cress or parsley. Sauce. % cup butter. 2 tablespoons turnip, 1 small onion, minced. minced. 2 tablespoons carrot, 1% cups boiling water, minced. 1 cup strained tomatoes. 34 cup flour. Salt and pepper. Dash cayenne. Cook butter and vegetables five minutes. Add flour and cook until the flour is well browned. Add the water and strained tomato. Cook for a few moments, and strain onto chicken in stewpan. Planked Chicken. 1 three-pound chicken. A little onion, minced. V2 pound mushroom caps. 1 teaspoon lemon juice, 4 red peppers. 1 tablespoon minced parsley. 4 green peppers. % cup butter. Enough mashed potato to dress plank.