The Swedish, French, American cook book

Stuffing. Take one to one and a half pounds veal; pass through machine three or four times. Add one cup thick, cold cream sauce, the whites of three eggs, half cup cream, pepper and salt to taste, three tablespoons sherry. Beat it well with a whisk ; fill the chicken ; join the back together (put a skewer in through the skin so it will remain in its place); put on a buttered pan; tie up legs and wings as for roasting, so that it will get nice and plump, with one or two strings around the body to keep it in its place. Put some melted butter over it; roast in oven for about half to three-quarters of an hour (according to size of the chicken) with some water in the pan and vegetables; pepper and salt to taste. Baste the chicken now and then to get it moist and take care not to let it burn or blister. When done, glaze with a rich brown glaze; put a press on the chicken for about five minutes and leave in front of the oven so that it keeps hot — this makes the stuffing inside solid so it will not fall in pieces when it is carved. [A pie plate on top of the chicken with an iron on top of that will do in place of the press.] When ready to serve, carve the breast part of the chicken across leaving the back part of the legs uncarved. Serve with green peas, green asparagus tips, or string beans all around with potatoes and giblet sauce. Chicken Fricassee ( Fricassee de Poulet) Select a nice chicken, between a broiler and roasting; clean and wash well; joint — cut breast in four pieces, wings, legs, second joints, etc. Put in a pot of boiling water with onions, pepper, salt, and carrots. Let cook until nice and tender. Take the pot off the stove; remove all the fat carefully; strain sufficient chicken broth for the sauce. Put in a saucepan two tablespoons butter, three tablespoons flour; stir until dissolved; add two cups chicken broth, one cup boiling milk, some sherry, pepper and salt to taste. Add two tablespoons finely chopped parsley; add some cream. When ready to serve, put the chicken in centre of the rice border and pour the sauce all over and all around. Garnish with parsley and the legs around and a paper frill on each leg bone. Serve for lunch or dinner. Rice Border. Take one and a half cups of rice; wash well in two different hot waters, then put in a pan; add five cups hot water and some salt. Let simmer from twenty to thirty minutes slowly, then add some milk and a piece of butter. Stir until creamy. Butter a pie plate that has been decorated with Spanish pepper according to taste and sprinkle with parsley. Put a ring of the rice all around the centre of the plate, and when ready to serve, put the plate in hot water for about five to eight minutes until thoroughly hot through. Turn out and serve the fricassee in the centre of the rice with some of the sauce all around. Boned Stuffed Roast Chicken with Mushrooms a la Gimo Poulet desosse et iarci de Champignons, a la Gimo