The Swedish, French, American cook book

When the breast of a chicken has been used and if chicken legs are at hand, this will make a beautiful entree for the coming meal. Take the small chicken legs, remove the skin and the heavy part of the bone, leaving the bone about one and a half inches long at the pointed end of the cutlet; make a slash in the chicken leg on the top then stuff with the chicken mousse, showing the mousse on top with the meat of the chicken leg all around ; sprinkle some truffle on top of the mousse; put on a buttered pan and cook in oven with some sherry, pepper, and salt, from ten to fifteen minutes — well covered. When done, glaze with a thin brown glaze, with the chicken mousse and truffles showing through. Decorate with a strip of white cream sauce all around between the chicken and the mousse. Serve on a decorated foundation of spinach or hominy with mushroom sauce or green vegetables in the centre. Entree for dinner or luncheon. Boned Braised Squab Chickens with Ham Poulette desosse et braise, au Jambon Split the chicken and bone, not the leg and wing. Stuff with ham stuffing; tie up nice and plump; put in a pan with sherry, little water, onion, butter, pepper, and salt and braise for half hour — basting it now and then during the time. When done, glaze with a brown glaze. If the chickens are small, cut in halves lengthwise; if large, carve thick slices. Serve on a platter with watercress in the centre. Put a paper frill on each leg bone and serve with the gravy from the pan all around the platter. Stuffing. One cup ground smoked ham, two tablespoons sherry, pepper, salt, four tablespoons cream sauce, whites of two egg, two tablespoons bread crumbs, fresh if possible. Stir well the ham, sherry, pepper, salt, egg, and cream sauce together, then, last, add the bread crumbs. Chicken ( Poulet ) a la Perigord If legs and second joints are at hand, when the breast of a chicken has been used, put the legs and second joints in hot water with onions, carrots, pepper, and salt, and let simmer slowly with a cover until well done; then leave in the juice until cold. When cold, remove the skin and bone, making round plump pieces all the same size. Take some of the small bones and stick a little bone in each cutlet at one side; put on a buttered pan with some butter, sherry, pepper, and salt; then cover with a thick brown Perigord sauce; put into oven and cook for about ten minutes — uncovered — until it becomes nice and glossy. Arrange on a decorated foundation of spinach or hominy. Decorate with a strip of white cream sauce all around, a dot of the cream sauce in the centre, a diamond of truffle on top of the dot, and a mushroom, truffle, or supreme sauce in the centre. Put a paper frill on each bone; garnish with parsley. [In place of the sauce green vegetables can be served in the centre of this dish, and the sauce in a sauceboat.] Entree for luncheon or dinner. Chicken ( Poulet ) a la Casserole