The Swedish, French, American cook book

Cut the breast of raw chicken as large as you wish the pieces to be. Cut thin slices of well-cured ham and wrap them around the pieces of chicken and put on a broiler and broil. Place on a pan with a little butter and sherry and cook from eight to ten minutes — covered. Serve on hot foundation of hominy with piquante sauce in the centre. Chicken ( Poulet ) a la Parisienne Half pound mushrooms cut in dices; put on stove in one cup water, half cup sherry, pepper, and salt, and stew from fifteen to twenty minutes. Cut chicken in dices and heat between two plates, and make the sauce. Sauce. One tablespoon butter; add one heaping tablespoon flour; stir on stove in a saucepan; add juice from the mushrooms; flavor with sherry, pepper, salt, half cup hot milk, chicken, and mushrooms. When ready to serve, add half cup cream. Have ready silver cups that have a handle (if silver cups are not at hand, fancy ramequin cups can be used in place of them); tie a ribbon in the handles to match the table; have very hot, and when ready to serve, fill with the Chicken a la Parisienne. Arrange the silver cups on a paper doily on a platter; garnish with a pinch of parsley in the centre. Serve as an entree for luncheon or dinner. Chicken and Mushrooms in Vol-au-vents a la Parisienne Poulet aux Champignons en Vol-au vents, a la Parisienne Make vol-au-vents [see recipe: How to Make Vol-au-vents]; have very hot and fill [see recipe: Chicken a la Parisienne]. Chicken ( Poulet ) a la Newbourg Take chicken that has been boiled and left in the juice until cold; cut the breast in pieces. Put in half cup chicken broth on stove to heat with little sherry, pepper and salt; take yolks of four eggs and mix with half cup cream and some cayenne pepper; add to the chicken, shaking the pan until it becomes hot and taking care not to let it curl. Dish up on a warm platter, and garnish with parsley. Serve as an entree for luncheon or dinner. Chicken and Mushrooms in Croustades a la Parisienne Poulet aux Champignons en Croustades a la Parisienne Make croustades [see recipe: Croustades]. Fill [see recipe: Chicken a la Parisienne]. Potted Chicken ( Poulet en Terrine ) a la Suedoise Clean and wash the chicken and tie up round and plump. Put butter in a frying pan; brown the chicken all around. Remove the chicken; put one tablespoon flour in the frying pan and make a rich brown gravy. If no stock at hand, use water; flavor with sherry, pepper, and salt. Put chicken in an iron pot with the strained gravy; add onions and two carrots cut up in large pieces, and one cup tomato juice and cook for about half hour, according to the size, until well done. Then put on a platter, garnish with fancy vegetables (cut and cooked). Strain the rich gravy over it, and garnish with parsley. Serve with vegetables as a joint for luncheon or dinner. Stuffed Pumpkin with Chicken and Mushrooms a la Mathilda Citrouille iarcie de Poulet aux Champignons, a la Mathilda