The table

784. Chicken With Rice. — Singe, draw, and wipe well a tender fowl of three pounds; truss it from the wing to the leg, then put it into a saucepan covering it with water; add two pinches of salt, half a pinch of pepper, one carrot cut into four pieces, one whole onion stuck with three cloves, and a bouquet (No. 254). Cook for about twenty-five minutes, or until half done, then add half a pint of well-picked, raw rice; cook again for twenty minutes, and when finished, dish up the chicken, suppressing the bouquet, onion, and carrot; arrange the rice nicely around it, and serve. 785. Chicken a la Maryland.— Procure two small, tender spring chickens, leave the half of one aside for other use, and detach the legs and the wings; lay them on a plate, season with a good pinch of salt and half a pinch of pepper, then dip them in beaten egg, and afterward roll them in fresh bread-crumbs. Place them in a buttered pan, pour an ounce of clarified butter over, and roast in the oven for eighteen minutes. Pour half a pint of cream sauce (No. 181) onto a hot serving-dish, arrange the chicken nicely on top, and decorate with six thin slices of broiled bacon (No. 754), also six small corn-fritters (No. 965). Serve as hot as possible. 786. Supreme of Chicken a la Toulouse. — Singe, draw, and wipe neatly three fine, tender spring chickens. ' Remove the skin from the breasts. Make an incision on top of the breast - bone from end to end, then with a small sharp knife, carefully cut off the entire breast on each side, including the small wing-bone, which should not be separated from the breast, and seeing that the entire breasts are cleverly cut away, without a particle of it on the carcasses. Under each breast will be found a small fillet, which you carefully remove, and place on a dish for further action. With a small sharp knife make an incision in each breast — at their thinner side — three inches in length by one inch in depth. Season the inside of each breast with a pinch of salt and half a pinch of pepper, equally divided. Stuff the breasts with two ounces of chicken forcemeat (No. 226), mixed with two fine, sound truffles finely sliced, and four mushrooms, also finely sliced. Butter well a well-tinned copper sautoire. Gently lay in the six breasts; then take each small fillet, press gently with the fingers, and give each a boatlike shape. Make six slanting, small incisions on top of each, insert in each incision a small slice of truffle, cut with a tube half an inch in diameter. Slightly wet the top of each breast with water; carefully arrange one fillet on top of each' breast lengthwise. Sprinkle a little clarified butter over all with a feather brush. Pour into the pan, but not over the supreme, a quarter of a glassful of Madeira wine and two tablespoonfuls of mushroom liquor ; tightly cover the pan with the lid, then place in the hot oven for ten minutes. Pour on a hot serving-dish one pint of hot Toulouse garnishing (No. 176). Remove the supremes from the oven, neatly dress them over the garnishing, adjust paper ruffles on each wing-bone, and immediately send to the table. 787. Supreme of Chicken a la Bayard.— Proceed as for No. 786, only serving with one pint of garnishing Bayard (No. 231).