766. Chicken Legs a la Diable. — Detach the legs from three medium- sized chickens; singe them slightly with a little alcohol lighted on a plate, then put them into the soup-pot and let boil for ten minutes. Remove them to a dish, cool them off thoroughly, then season with a good . pinch of salt, half a pinch of pepper, and a very little cayenne pepper; add also two tablespoonfuls of Parisian sauce and half a teaspoonful of ground English mustard. Now roll them well together, and pass one after another into fresh bread-crumbs; put them to broil on a moderate fire for four minutes on each side, then arrange them on a hot serving-dish. Pour over one gill of hot sauce a la Diable (No. 198), sprinkle a little chopped 264 THE TABLE. parsley on top, and serve very hot. The legs can be served with any sauce or garnishing required. Turkeys' legs are prepared exactly the same way, only they should be broiled six minutes on each side instead of four, and served with any desired sauce or garnishing. 767. Chicken Livers Stewed in Madeira Wine.— Cut away the gall from a pint of chicken livers, dry them well with a cloth, then fry them in a sautoire with one ounce of butter, on a brisk fire, for five minutes. Season with a pinch of salt, and half a pinch of pepper, add half a glass of Madeira wine, reduce for one minute, then moisten slightly with about half a pint of Espagnole sauce (No. 151). Cook again for three minutes, then add half an ounce of good butter, and the juice of half a lemon✪ Chicken Livers Stewed in Madeira Wine, toss- ing well without letting it boil; pour the whole on a hot serving-dish, and serve with six heart-shaped croutons (No. 133). 708. Chicken Livers with Mushrooms.— Proceed the same as for No. 767, only adding six minced mushrooms three minutes before serving. 769. Chicken Livers en Brochette with Bacon.— Procure eighteen fresh chicken livers; cut away the gall, dry them well with a clean cloth, season with half a pinch each of salt and pepper, and cut each liver in two. Now prepare six slices of lean bacon (No. 754)> broil them for one minute, then cut each slice into six pieces. Take six silver skewers, run a skewer through the centre of the liver, the same with a piece of bacon, and con- tinue the same process until the six skewers are each one filled with a piece of liver and a piece of bacon. Roll them on a dish with one table- spoonful of good oil, dip them in fresh bread-crumbs, and put them on a moderate fire to broil for five minutes on each side. Arrange them on a hot dish, pour half a gill of maitre d'hotel butter (No. 145) over, and serve with a little watercress around the dish. 7 70. Chicken Livers Sautes a Pltalienne.— Proceed exactly as for No. 767, only adding half a gill of cooked fine herbs (No. 143) five minutes before serving.

AI-modernized reading of the original text

766. Chicken Legs a la Diable. — Detach the legs from three mediumsized chickens; singe them slightly with a little alcohol lighted on a plate, then put them into the soup-pot and let boil for ten minutes. Remove them to a dish, cool them off thoroughly, then season with a good . pinch of salt, half a pinch of pepper, and a very little cayenne pepper; add also two tablespoonfuls of Parisian sauce and half a teaspoonful of ground English mustard. Now roll them well together, and pass one after another into fresh bread-crumbs; put them to broil on a moderate fire for four minutes on each side, then arrange them on a hot serving-dish. Pour over one gill of hot sauce a la Diable (No. 198), sprinkle a little chopped parsley on top, and serve very hot. The legs can be served with any sauce or garnishing required. Turkeys' legs are prepared exactly the same way, only they should be broiled six minutes on each side instead of four, and served with any desired sauce or garnishing. 767. Chicken Livers Stewed in Madeira Wine.— Cut away the gall from a pint of chicken livers, dry them well with a cloth, then fry them in a sautoire with one ounce of butter, on a brisk fire, for five minutes. Season with a pinch of salt, and half a pinch of pepper, add half a glass of Madeira wine, reduce for one minute, then moisten slightly with about half a pint of Espagnole sauce (No. 151). Cook again for three minutes, then add half an ounce of good butter, and the juice of half a lemon, tossing well without letting it boil; pour the whole on a hot serving-dish, and serve with six heart-shaped croutons (No. 133). 768. Chicken Livers with Mushrooms.— Proceed the same as for No. 767, only adding six minced mushrooms three minutes before serving. 769. Chicken Livers en Brochette with Bacon.— Procure eighteen fresh chicken livers; cut away the gall, dry them well with a clean cloth, season with half a pinch each of salt and pepper, and cut each liver in two. Now prepare six slices of lean bacon (No. 754)> broil them for one minute, then cut each slice into six pieces. Take six silver skewers, run a skewer through the centre of the liver, the same with a piece of bacon, and continue the same process until the six skewers are each one filled with a piece of liver and a piece of bacon. Roll them on a dish with one tablespoonful of good oil, dip them in fresh bread-crumbs, and put them on a moderate fire to broil for five minutes on each side. Arrange them on a hot dish, pour half a gill of maitre d'hotel butter (No. 145) over, and serve with a little watercress around the dish. 770. Chicken Livers Sautes a l'Italienne.— Proceed exactly as for No. 767, only adding half a gill of cooked fine herbs (No. 143) five minutes before serving.

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Chicken Livers Stewed in Madeira Wine

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