The Swedish, French, American cook book

Select young chicken; cut breast in two pieces, one side for each portion, cut wing bone off, leaving about two inches of the bone; put on a buttered pan; form nice and plump; sprinkle with pepper and salt and put some sherry in the pan; cook in oven from ten to twelve minutes — well covered. When cooked, glaze with a brown glaze made from stock or chicken broth if at hand. Arrange on a platter; put a large bunch of watercress in the centre; put the breast of chicken all around, with the bones to the cress; put a paper frill on each bone. Take part of the glaze; put in the pan the chicken has cooked in; mix well; flavor with sherry; color with kitchen bouquet; strain through a fine sieve into another saucepan; then pour it all around the chicken on the hot platter. Serve with the salad. Chicken with Bananas a la Hildur Alexandra Poulet aux Bananes, a la Hildur Alexandra Clean and wash young chicken well; cook until tender; leave in the juice until cold. When cold, joint, remove bones, make in round pieces. Put on a buttered pan; put in oven — tightly covered — and leave until hot through; glaze with a rich cream allemande sauce that has been flavored with sherry. Then take round pieces of toast; put one piece of chicken on each piece of toast, forming a ring on the platter; with fresh peas, string beans, or asparagus tips in the centre; garnish with fried bananas all around, in between each, and on top of each piece of chicken put a mushroom that has been glazed brown. Serve as an entree for dinner or as a luncheon course. Chicken ( Poulet ) a la Poulette Cook the chicken and leave in the juice until cold; then remove the bones and skin and cut in dices; add one tablespoon butter, two tablespoons flour, and one and a half cups chicken broth; beat until nice and smooth; then add the chicken, juice of half lemon, and, last, yolks of two eggs (mixed with half cup cream). Shake the pan until it thickens and serve it inside a noodle border, vol-au-vents, or border of fried bread rings. r Stuffed Turnips with Chicken and Mushrooms a la Lydie Matilde Navets farcis de Poulet aux Champignons, a la Lydie Matilde Select and peel small white turnips but don’t peel them on the top; leave the natural growth after the leaves are cut off; make them all the same size. Cut a little place out of the side, scoop out (be careful not to break the turnip) and then cut a little underneath so that the turnip will stand steadily. Put in a large pan, so that they do not lie one on top of another, and cook in water, salt, and little lemon juice, until they are well done and tender. Leave in the juice until cold. When ready to serve, put on a pan; put a little water or stock in the pan; cover with a tight cover, and leave in the oven for about six to eight minutes until hot; then fill.