With a saucepan over the sea

Bone a large fat chicken or a capon, fill it with a forcemeat of bread, herbs, mushrooms, eggs, and onion, seasoned and chopped. Truss it, lard it with bacon, and cover it with oiled paper. Bake in a pint of consomme, basting often. When tender, take off the paper, let it brown, reduce With a Saucepan over the Sea and strain the sauce, and serve with a puree of chestnuts, boiled, shelled, pounded, flavored with stock, and strained. CHICKEN A LA MARENGO (invented for Napoleon, the night of the battle). Joint and fry a tender chicken in 4 spoonfuls of olive oil, with three shallots, a clove of garlic, a bayleaf, some parsley, and thyme. When brown, take out and keep warm. Add to the oil i pint of white stock and the yolk of an egg. Stir until thick, strain, and pour over the chicken. Serve with a border of poached eggs, on strips of toast. ROAST CHICKEN. (Paris.) Clean, stuff, and roast a fine fowl, larding it with bits of bacon, and basting with i cup of consomme. Strain the sauce, add i onion, some parsley, and the livers, chopped fine, a cup of bread-crumbs and the juice of an orange. Boil, strain again, and serve with a salad of watercress. CHICKEN (as cooked in Monte Carlo). Melt 2 tablespoonfuls of butter in an earthen dish or casserole with i carrot, 3 onions, sliced, 2 bayleaves, salt, pepper, and some thyme. Add a With a Saucepan over the Sea young fat fowl, cut into joints, and let it get brown. Then add i pint of consomme and cover, air tight; cook % of an hour ; it must simmer all that time. If the fowl is old, it will take longer to cook it. Add 2 tablespoonfuls of sherry, a dozen potato balls fried in butter, a dozen button mushrooms, and some chopped parsley. Let it cook lo minutes more, and serve in the same dish, or the charm of it will be lost. FRIED CHICKEN (as cooked in Vienna). Clean and cut up a fat chicken. Cover it for 3 hours with a mixture of lemon juice and olive oil, parsley, a bayleaf, and seasoning. Drain, dip each piece in egg and bread-crumbs, and fry brown. Mix I cup of white stock with i cup of rich milk, the yolk of an egg, and lo small mushrooms. Season and cook carefully and pour around the chicken, first adding a little chopped parsley and the juice of a lemon to the sauce. CHICKEN (as cooked in Spain and Portugal). Clean and cut up a fat fowl, fry it in 2 ounces of butter with i ounce of ham and an onion, chopped fine. Add i quart of consomme, i pint of stewed tomatoes, i dozen bits of ochra, i cup With a Saucepan over the Sea of rice, and i green pepper, free from seeds and sliced. Season and cook, closely covered, for ij4 hours. CHICKEN, STEWED (as cooked in Hungary). Clean and truss a fat fowl ; fill it with breadcrumbs, onion, herbs, and yolk of an egg. Tie the breast with slices of lemon and salt pork, then wrap in oiled paper. Add i onion, i clove, and some parsley and i cup of white stock, or enough to cover it. Cook, covered, i hour. Strain the sauce, add i cup of hot cream, a pinch of paprika, some butter, the yolk of an egg, and some parsley. Pour around the chicken and serve with rice. PRIED CHICKEN (as cooked in Florence). Cut up a fat fowl and parboil it in i pint of white stock. Drain it, reduce the stock, and add the yolks of 2 eggs and the juice of a lemon, and strain it. Dip the chicken in the sauce, then in crumbs and grated cheese, and fry brown. Serve the rest of the sauce in a bowl. CHICKEN A LA CRECI. (Flanders.) Chop }4 pound of bacon, fry it with 12 tiny white onions, 1 2 button mushrooms, 2 carrots, and 6 chestnuts ; cut into dice in 2 ounces butter. Add a large chicken, which has been cut up and cooked With a Saucepan over the Sea for ^ hour in some broth. Add also salt and pepper, a blade of mace, and a glass of white wine or sherry. Cook, covered, for 40 minutes and serve hot. CHICKEN EN MATELOTE. (Normandy.)