The Swedish, French, American cook book

Take young chicken; clean well, bone, and skin, and make into nice cutlets; put an artificial bone in each. Put in a dish with some oil, grated onion, pepper and salt and let it soak for a little while; then put in a frying pan on stove to cook (be careful not to burn), toasting the pieces around now and then until they become nice and tender. Then put in a pudding or souffle dish. Make a rich cream sauce from one tablespoon butter, two tablespoons flour, one and a half cups milk; flavor with onion juice, pepper, salt, and sherry; pour this white sauce over the chicken in the dish, sticking each piece up from the centre to the side so that the bone shows; sprinkle with bread crumbs and put in hot oven to brown for a few minutes. Put the dish in a silver dish (if no silver one at hand, pin a napkin around). Place on a platter on a paper doily; garnish with a paper frill on each bone. Serve as a luncheon dish or entree. Chicken with Capers ( Poulet aux Capres ) a la Vallee Take young chicken; joint in pieces — legs, second joints, and breast; form in cutlets or round pieces; put in a pan with some chicken broth, onions, and carrots, and let simmer slowly until they are well done. Remove the pieces from the sauce, put on a dish, strain the juice they cooked in, and measure. Put two cups of the broth on the stove with some wine; color with kitchen bouquet; dissolve two heaping tablespoons flour in half cup chicken broth; thicken with this flour and let simmer for a few minutes; add half cup capers and four tablespoons sherry; put the chicken back to the sauce and let simmer for fifteen minutes. When ready to serve, arrange on a hot platter with the sauce all around; garnish with fried croutons of bread and parsley. Chicken ( Poulet ) & la Talma Take young raw chicken; cut the breast out (if large cut in halves across); make into nice shapes of cutlets; lard with some truffles. Take the dark meat (such as the second joints and legs) and bone; make in shapes of small cutlets; lard with pistachio nuts; then put on a buttered pan in oven with some sherry, pepper, and salt, and cook — well covered — from ten to twelve minutes. Glaze with a thin brown glaze so that the nuts and truffles show through. Make a puree of spinach; dress the spinach in pyramid style on a platter; raise the fillets around first with truffles and then with nuts and so on; stick a toothpick paper frill in each. Garnish with parsley. Serve with a poulet or brown sauce all around. Chicken Cutlets ( Cotelettes de Poulet ) a l’Ambassadrice Cut slices of the breast from raw chicken and form in small cutlets; coat with chicken forcemeat. Sprinkle half of the cutlets with truffles and half with finely chopped ham. Put on a but¬ tered pan with some sherry, pepper, and salt; put in oven and cook from eight to ten minutes — well covered. Serve on a foundation of hominy or rice with a puree of cucumbers in the centre; garnish with parsley. Entree for luncheon or dinner. Fillet of Chicken (Filet de Poulet) a la Duchesse