Clean, wash and stuff, as for roasting. Baste a floured cloth around each and put into a pot with enough boiling water to cover them well. The hot water cooks the skin at once and prevents the escape of the juice. The broth will not be so rich as if the fowls are put on in cold water, but this is a proof that the meat will be more nutritious and better flavored. Stew very slowly, for the first half hour especially. Boil an hour or more, guiding yourself by size and toughness. Serve with egg, bread or oyster sauce. (See SAUCES.)
Take three or four ox lips, boil them as tender as possible, dress them clean the day before they are used; then make a rich forc'd-meat of chicken or half-roasted rabbits, and stuff the lips with it; they will naturally turn round; tie them up with pack-thread and put them into gravy to stew; they must stew while the forc'd-meat be enough. Serve them up with truffles, morels, mushrooms, cockscombs, forc'd-meat balls, and a little lemon to your taste. This is a top-dish for second, or side dish for first course.
Take some cold chicken, and having; cut the flesh from the bones, mince it small with a little suet and parsley; adding sweet marjoram and grated lemon-peel. Season it with pepper, salt and nutmeg, and having mixed the whole very well pound it to a paste in a marble mortar, putting in a little at a time, and moistening it frequently with yolk of egg that has been previously beaten. Then divide it into equal portions and having floured your hands, make it up in the shape of pears, sticking the head of a clove into the bottom of each to represent the blossom end, and the stalk of a clove into the top to look like the stem. Dip them into beaten yolk of egg, and then into bread-crumbs grated finely and sifted. Fry them in butter, and when you take them out of the pan, fry some parsley in it. Having drained the parsley, cover the bottom of a dish with it, and lay the croquets upon it. Send it to table as a side dish. Croquets maybe made of cold sweet-breads, or of cold veal mixed with ham or tongue. Rissoles are made of the same ingredients, well mixed, and beaten smooth in a mortar. Make a fine paste, roll it out, and cut it into round cakes. Then lay some of the mixture on one half of the cake, and fold over the other upon it, in the shape of a half-moon. Close and crimp the edges nicely, and fry the rissoles in butter. They should be of a light brown on both sides. Drain them and send them to table dry.
Prepare and truss a young chicken, as if for roasting. Put it in a casserole; and pour over it two tablespoons of olive oil, a cup of white wine, a cup of bouillon, salt and cayenne to taste, one spoon of dried mushrooms soaked in one cup of water and chopped fine, and one-half can of mushrooms. Cover tightly and simmer in the oven for about an hour, turning the chicken occasionally; add a dozen olives and a tablespoon of chicken-fat, smoothed with one tablespoon of flour, and bring to a boil. Remove the chicken and add about a pint of boiled spaghetti to the sauce. Place the chicken on a platter, surround with the spaghetti, and serve.
Mince some cold roast or boiled chicken in a chopping bowl, then mix the gravy with it, adding a few hard-boiled eggs, which have been minced to a powder. Mix all into a soft paste. Then cut thin slices of bread, spread the chicken between the slices (if desired you may add a little mustard); press the pieces gently together.
Singe the chicken, and split down the back, if not already prepared; and wipe with a damp cloth. Never wash it. Season well with salt and pepper. Take some soft butter in the right hand and rub over the bird, letting the greater part go on the breast and legs. Dredge with flour. Put in the double broiler, and broil over a moderate fire, having the breast turned to the heat at first. When the chicken is a nice brown, which will be in about fifteen minutes, place in a pan and put into a moderate oven for twelve minutes. Place on a hot dish, season, with salt, pepper and butter, and serve immediately. This rule is for a chicken weighing about two and a half pounds. The chicken is improved by serving with maitre d' hotel butter or Tartare sauce.
Singe the chicken, and split down the back. Wipe thoroughly with a damp cloth. Dredge well with salt and pepper, cover thickly with softened butter, and dredge thickly on both sides with fine, dry bread crumbs. Place in a baking pan, the inside down, and cook in a very hot oven thirty minutes, taking care not to bum. Serve with Tartare sauce.
Press the thighs and wings close against the body; fasten securely with skewers and tie with string. Draw the skin of the neck to the back and fasten it.
6 eggs 4 chicken livers 12 nice mushrooms 1/2 cupful of stock 1/2 teaspoonful of salt 1 dash of pepper
Put the stock in a saucepan and boil rapidly until reduced one-half, add a drop or two of browning. Throw the chicken livers into boiling water and let them simmer gently for ten minutes; drain. Slice the mushrooms and put them, with the livers, into the stock; let them stand until you have cooked the eggs. Put a tablespoonful of butter in the bottom of a shallow platter; when melted break in the eggs, stand them in the oven until "set," garnish with the livers and mushrooms and pour over the sauce.
