The Swedish, French, American cook book

Cook the chicken in water with onions, carrots, pepper, and salt; let stand in the juice until cold. Make in nice fillets in the shape of a half egg; put on a buttered pan and cook in oven from five to six minutes until they are thoroughly hot through; glaze half of the fillet with a brown glaze and the other half with a white allemande sauce. Serve on a nice decorated spinach foundation with white truffle sauce in the centre. These fillets can be garnished with cocks’ combs in between each. Fillet of Chicken with Mushrooms a la Vera Filet de Poulet aux Champignons, £l la Vera Cook the chicken in water with onions, carrots, pepper, and salt and let stand in the juice until cold. Cut in round pieces second joints, legs, and breast; press them down flat and make them about four inches around; put on a buttered pan in the oven until they are thoroughly hot; braise with some butter and sherry. Take out, put on a broiler, and glaze with a white allemande sauce. Put on each of the fillets a cooked mushroom that has been glazed with a brown sauce; decorate the mushroom with a strip of cream sauce that has gone through a small tube, and in the centre put a dot of the cream sauce with a small diamond of truffle on top. Serve on top of a decorated foundation of hominy with a cream mush¬ room sauce in the centre. Entree for luncheon or dinner. Fillets of Chicken ( Filets de Poulet ) a la Supreme Cut round fillets from the white meat of the chicken that has been cooked and left in the juice until cold; put on a buttered pan and braise with butter and sherry. When done, put on a broiler and glaze with a thick supreme sauce. Garnish the top of each fillet with a large diamond of truffle; decorate the truffle all around with a strip of Spanish pepper and across the fillet wave strips of cream sauce. Serve on a foundation of spinach with a white truffle sauce in the centre. This dish can be decorated with cocks’ combs or quarters of hard-boiled eggs. Entree for luncheon or dinner. Chicken Cutlets ( Cotelettes de Poulet) a la Tartare Wash and clean a young chicken well and joint in nice dainty pieces or cutlets; dip in egg and bread crumbs and fry in very hot fat until golden brown. Arrange on a paper doily — one piece resting on top of another with a paper frill stuck in each. Gar¬ nish with parsley all around. Serve with a tartare sauce in a crouton of bread in the centre of the dish. Entree for luncheon or dinner. Chicken ( Poulet ) a la Bonne Femme Select a nice young chicken; pick clean and wash well; put in water with onions, carrots, pepper, and salt and cook until well done; leave in the broth until cold. When cold, remove the skin and bones, and make in nice little cutlets; put back in part of the juice until ready to serve. Put a large tablespoon butter