The Swedish, French, American cook book

Pick, singe, clean, and wash a guinea hen well; tie up nice and plump. Put in a pan with some bacon and butter, pepper and salt; fry until golden brown, then put in an earthen pot. Make a gravy, in the pan the hen fried in, with two tablespoons flour, three cups broth, and one pint sour cream. Color the gravy with kitchen bouquet (and flavor with beef extract if at hand). Strain the gravy on top of the hen in the pot, put in six small onions and a good-sized carrot cut up in large pieces. Put a tight cover on the pot and let simmer slowly until well done. When done, re¬ move the string, place on a platter, strain some of the gravy over. Serve with the salad or as a joint with potatoes and vegetables. Guinea hen can be prepared and made in the same dishes as prairie hen, pheasant, and partridge. COLD DISHES OF CHICKEN Chicken Aspic ( Aspic de Poulet ) Three cups of the broth that the chicken has cooked in, one cup tomato juice, and one large package of Cox’s gelatine. Mix well; beat the whites of one or two eggs not too stiff and add to the chicken broth; put on stove and stir, being careful not to let it burn; let it come to a quick boil; then strain through a very thin cotton flannel or thick cheesecloth (be careful not to squeeze the cloth, as that would make it cloudy;let let it drain slowly through). This aspic is used for all different cold dishes. Boned Chicken ( Poulet desosse ) a la Galantine Singe chicken and get all the fluff and feathers off. Split the back; wash, draw, and dry well. Beginning from the back, remove the bone — carefully, so as not to tear the skin. Stuff with chicken mousse, strips of tongue, Spanish pepper, and truffles. Put on a napkin, shape, roll, and tie. Boil in chicken stock, pepper, salt, and vegetables from forty-five minutes to an hour (according to size). When ready, take out of the pot, tie the napkin tighter at each end to make the chicken very plump, put a pie plate on the top with a heavy iron, and let stand until cold. When cold, put in aspic. Howto Put in Aspic. Glaze a box mould with chicken aspic; decorate with truffles, green olives, white of cooked eggs, Spanish pepper, etc., according to taste. Then slice the chicken in thin slices across, put them carefully in the mould that has about one and a half inches of aspic (turn the breast down and the back up); fill the mould carefully with the cold aspic and leave until cold. •> When cold, dip the mould in lukewarm water, turn out, and garnish with chopped aspic and lettuce leaves. Serve with the salad or as a cold dish with aurorian sauce. Chicken ( Poulet ) a la Princesse Cook a young chicken in water with onions, carrots, pepper, and salt and leave in the broth until cold. When cold, take the breast and cut in small fillets (rather oval slices); put on a broiler over a platter; coat with mayonnaise chaud-froid sauce; decorate with truffles — branches, leaves, or daisies — and then glaze with aspic. Put the cutlets in a dish — a pie plate or a large cake plate; separate one from another; pour all around about half inch depth of aspic and leave on ice until cold. When cold, cut out, garnish with lettuce leaves. Serve on a foundation of aspic with the salad in the centre, or as a cold entree with aurorian sauce. Chicken in Aspic ( Poulet en Aspic ) a la Walde