POULTRY.
755. Chicken Roasted, Plain.
—Singe, draw, wipe nicely, and truss a fine large chicken weighing three pounds. Cover it with a thin slice of salt fat pork, and place it in a roasting-pan with two tablespoonfuls of broth. Spread a very little butter over the breast, sprinkle on half a pinch of salt, and put it in the oven to cook for fifty minutes. Baste it frequently, and arrange it on a hot dish, untie, and decorate with a little watercress. Strain the gravy into a sauce-bowl, and send it to the table.
756. Chicken Broiled With Bacon.
—Procure two very fine, tender, spring chickens, singe, draw, wipe neatly, and cut the heads off, then split them without separating. Place them on a dish, season with one pinch of salt, half a pinch of pepper, and one tablespoonful of sweet oil; turn them well in the seasoning. Put them to broil for nine minutes on each side. Prepare six small toasts on a hot dish, arrange the two broiled chickens over, spread half a gill of maître d’hôtel butter on top ([No. 145]), and decorate with six thin slices of broiled bacon ([No. 754]); then serve.
757. Chicken Pot-pie.
—Take one fine Philadelphia chicken, from three and a half to four pounds, singe, draw, wipe well, and cut it into twelve even pieces. Put these in a saucepan, and cover them with cold water; leave them in for thirty minutes, then wash well, drain, and return them to the saucepan. Cover again with fresh water, season with two pinches of salt, one pinch of pepper, and a third of a pinch of nutmeg; add a bouquet ([No. 254]), six small onions, and four ounces of salt pork cut into square pieces. Cook for three-quarters of an hour, taking care to skim well, then add one pint of raw potatoes, Parisiennes ([No. 986]), and three tablespoonfuls of flour diluted with a cupful of cold water. Stir until it boils, then let cook for ten minutes. Remove the bouquet and transfer the whole to a deep earthen baking-dish; moisten the edges slightly with water, and cover the top with a good pie-crust ([No. 1078]). Egg the surface; make a few transverse lines on the paste with a fork, and cut a hole in the centre. Bake it in a brisk oven for fifteen minutes, then send to the table.
758. Chicken Croquettes à la Reine.
—Make a croquette preparation as for [No. 276], with chicken and mushrooms; roll it into six cork-shaped croquettes, dip each one separately in beaten egg, then in fresh or rasped bread-crumbs, fry them in very hot fat for four minutes, then drain them thoroughly, and place them on a hot dish over a folded napkin. Serve with half a pint of hot sauce à la Reine ([No. 623]) separately.
759. Chicken Croquettes à la Périgueux.
—The same as for [No. 758], serving with half a pint of hot Périgueux sauce ([No. 191]) separately.
760. Chicken Croquettes à l’Ecarlate.
—Exactly the same as for [No. 758], serving with half a pint of hot sauce Ecarlate ([No. 247]) separately.
761. Chicken Croquettes à la Périgourdin.
—Prepare some forcemeat as for croquettes ([No. 276]), composed of chicken, mushrooms, two truffles cut into small square pieces, and bits of cooked smoked tongue, about one ounce. Fry them for four minutes, then serve the six croquettes with half a pint of hot Madeira sauce ([No. 185]). Add to it one chopped truffle and six chopped mushrooms; let cook five minutes, and serve in a separate bowl.
762. Croustade of Chicken à la Dreux.
—Make six croustades ([No. 264]), each one four inches and a half long by three inches in diameter. Take three-quarters of a pound of white, boned, cooked chicken meat, cut in half-inch pieces; add to them half a pint of Duxelle sauce ([No. 189]), half a glassful of Madeira wine, and let cook together for four minutes. Fill the six croustades with this, arrange them nicely on a hot dish over a folded napkin, and serve.
763. Croustade of Chicken Livers, au Madère.
—Prepare six croustades as for [No. 762], fill them with chicken livers stewed in Madeira wine sauce ([No. 767]).
764. Cromesquis of Chicken à la Richelieu.
—Make six cromesquis as for [No. 268], and serve on a hot dish with a folded napkin, decorating with a little parsley-greens, and serving a pint of hot Richelieu sauce ([No. 574]) separately.
765. Cromesquis of Chicken à la Reine.
—Exactly the same as for [No. 764], serving with half a pint of hot sauce à la Reine ([No. 623]) separately, and garnishing the dish with parsley-greens.
766. Chicken Legs à 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 à 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 croûtons ([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 maître d’hôtel butter ([No. 145]) over, and serve with a little watercress around the dish.
770. Chicken Livers Sautés à l’Italienne.
—Proceed exactly as for [No. 767], only adding half a gill of cooked fine herbs ([No. 143]) five minutes before serving.
771. Chicken Sauté à la Marengo.
—Singe, draw, and cut into six pieces two small, tender chickens, each weighing a pound and a quarter. Lay them in an oiled sautoire, and brown slightly on both sides for five minutes, seasoning with a good pinch of salt and half a pinch of pepper; when a golden color, moisten with half a pint of Espagnole ([No. 151]), and half a cupful of mushroom liquor. Add twelve mushroom-buttons, and two truffles cut in thin slices, also half a glassful of Madeira wine. Let cook for twenty minutes, then serve with six fried eggs, as in [No. 413], and six heart-shaped croûtons ([No. 133]). Adjust paper ruffles on the ends of the wings and legs of the chickens, and dress them nicely on the dish, decorating the borders with the fried eggs and sippets of bread, then serve.
772. Chicken Sauté à l’Hongroise.
—Singe, draw, and cut into twelve pieces, two chickens of a pound and a quarter each; put them in a sautoire with an ounce of clarified butter, adding one finely chopped onion, half a pinch of salt, and half a pinch of pepper. Let cook slowly, without browning, for five minutes on each side, then moisten with half a pint of béchamel ([No. 154]), and half a cupful of cream. Let cook again for twenty minutes, skim the fat off, and serve with six pieces of fried bread croûtons ([No. 133]) around the dish.
773. Chicken Sauté à la Parmentier.
—Singe, draw, and cut two chickens of a pound and a quarter each into twelve pieces; put them in a sautoire with one ounce of butter, season with a pinch of salt and half a pinch of pepper, and let cook on the stove for five minutes on each side, turning the pieces over with a fork. Moisten with half a pint of Espagnole sauce ([No. 151]), half a cupful of mushroom liquor, and add the juice of half a lemon. Let cook again for twenty minutes, then dress on a hot serving-dish, and decorate it with half a pint of potatoes château ([No. 1009]) in clusters.
774. Chicken Sauté with Tarragon.
—Have two nice, tender young chickens of a pound and a quarter each; singe, draw, and cut each one into six pieces, and when well dried put them in a sautoire with one ounce of butter; season with a pinch of salt, and half a pinch of pepper, and let cook on a brisk stove for five minutes on each side. Moisten with half a pint of Espagnole sauce ([No. 151]), half a cupful of mushroom liquor, and half a glassful of sherry wine, and add a quarter of a bunch of well-washed, green tarragon-leaves. Let cook for twenty minutes, then dress nicely on a hot serving-dish, and decorate with six heart-shaped croûtons ([No. 133]).
775. Chicken Sauté à la Chasseur.
—Prepare two chickens exactly as for the above ([No. 774]), moistening with half a pint of Espagnole sauce ([No. 151]), and half a cupful of mushroom liquor; add six finely minced mushrooms, half a glassful of sherry or Madeira wine, the zest of half a sound lemon, and one chopped shallot. Let cook for twenty minutes, and serve with six pieces of fried bread, cut heart-shaped, croûtons ([No. 133]).
776. Chicken Sauté à la Bordelaise.
—Singe, draw, and cut up two chickens, each weighing a pound and a quarter, into twelve pieces; put them in a sautoire with two tablespoonfuls of oil and one chopped shallot. Let brown well for five minutes, then moisten with half a glassful of white wine, adding three artichoke-bottoms, each one cut into four pieces. Season with a pinch of salt, and half a pinch of pepper, then put the lid on and let simmer slowly for fifteen minutes; when ready to serve, add a little meat-glaze, a teaspoonful ([No. 141]), the juice of half a lemon, and a teaspoonful of chopped parsley. Dish up the pieces, crown-shaped, with paper ruffles nicely arranged, and garnish with the artichoke-bottoms in clusters, and twelve cooked potatoes château ([No. 1009]).
777. Chicken Sauté à la Régence.
—Singe, draw, and dry well two tender chickens of a pound and a quarter each; cut them into twelve pieces, and put them in a sautoire with one ounce of butter. Season with a good pinch of salt and half a pinch of pepper, add half a glassful of Madeira wine, reduce for one minute, then put the lid on, and let simmer for six minutes. Moisten with half a pint of velouté ([No. 152]), and half a cupful of mushroom liquor. Let cook for ten minutes, then put in two truffles cut into small pieces, six mushrooms, a small sweetbread, and one ounce of cooked, smoked beef-tongue, all finely chopped. Finish cooking for ten minutes longer, then take from off the fire and incorporate therein two raw egg yolks diluted in the juice of half a lemon; while adding the egg yolks gently shuffle the pan, thicken well the sauce, then serve with paper ruffles neatly arranged at the ends of the wings and legs of the chickens.
778. Chicken Sauté à la Bohémienne.
—Prepare two chickens as for the above ([No. 777]); put them in a sautoire with one ounce of butter, seasoning with a good pinch of salt and half a pinch of pepper. Cook on a brisk fire for six minutes, turning the pieces of chicken frequently with a fork; moisten with half a wine-glassful of Madeira wine, reduce for one minute, then add half a pint of Espagnole sauce ([No. 151]). Cook for ten minutes; add half a pint of cooked macaroni cut in small pieces. Cook again for ten minutes. Nicely arrange the chicken on a hot dish, pour the gravy over, and fill six bouchées ([No. 270]) with the macaroni taken from the stew, also a little grated Parmesan cheese sprinkled over. Garnish the dish all around with the bouchées, adjust paper ruffles at the end of the chicken legs, and serve hot.
779. Chicken Boiled à la Providence.
—Singe, draw, and wipe well two chickens of a pound and a quarter each; truss them from the wing to the leg with a needle, and boil them in good broth for three-quarters of an hour. Prepare a pint of Allemande sauce ([No. 210]) with the broth of the chickens, adding a gill of small cuts of boiled carrots, the same of cooked Lima beans or flageolets, and let all cook together for three minutes. Dish up the chickens, untruss them, and pour the sauce over, arranging the vegetables on each side. Serve with chopped parsley strewn over.
780. Chicken Fricassé à la Reine.
—Cut up two fine, tender, raw chickens into twelve even pieces. Place them in a large sautoire, with one quart of cold water, on a brisk fire; as soon as it comes to a boil, thoroughly skim. Season with one and a half pinches of salt, half a pinch of pepper, two cloves, and one bay-leaf, also a light bouquet ([No. 254]). Let boil slowly for twenty-five minutes. Place in another saucepan one and a half ounces of butter, which you melt on the hot range, add to it three tablespoonfuls of flour, thoroughly mix with a wooden spoon, while slowly cooking without browning, as the above, under no circumstances, should be allowed to get brown. Strain the broth into a bowl through a sieve. Return the pieces of chicken to the sautoire (but only the chicken), leaving it at the oven door till further action. Now add, little by little, the broth to the flour, being careful to stir continually until all added. Let boil for two minutes. Have three egg yolks in a bowl with a tablespoonful of good butter, half a gill of cold milk, and just a little cayenne pepper—no more than a third of a saltspoonful—squeezing in also the juice of half a medium-sized sound lemon. Mix all well together; and then add it to the sauce; stirring continually till all added. Heat up well, but do not allow to boil. Strain it through a sieve over the chicken. Mix well together, adding two truffles, and four mushrooms cut into small dice-shaped pieces. Dress the whole on a hot dish, arrange paper ruffles at the end of the legs, and serve with heart-shaped croûtons ([No. 133]) around the dish.
781. Chicken Fricassé à l’Américaine.
—Boil two chickens as for [No. 779]; cut them into twelve pieces, and put them into a sautoire with eight minced mushrooms, an ounce of cooked salt pork cut into small squares, and half a pint of Allemande sauce ([No. 210]). Warm thoroughly without boiling, and serve with six heart-shaped pieces of fried bread ([No. 133]).
782. Pillau of Chicken à la Turque.
—Take a fine tender chicken weighing two pounds, singe, draw, and wipe it well, then cut it into twelve even pieces. Brown them in a stewpan with an ounce of butter, one chopped onion, and one chopped green pepper. Let cook for six minutes, stirring lightly with a wooden spoon, then moisten with a pint of good broth ([No. 99]), and a gill of tomato sauce ([No. 205]). Add two ounces of dried mushrooms which have been soaking in water for several hours, or twelve canned mushrooms; season with a good pinch of salt, half a pinch of pepper, and half a teaspoonful of diluted saffron. Now add half a pint of well-washed, raw rice (if using Italian rice, only pick it) and three tablespoonfuls of grated Parmesan cheese; cook for twenty minutes longer, dress neatly on a hot dish, and serve.
783. Chicken Pillau à la Créole.
—Exactly the same as for [No. 782], adding three medium-sized, cut-up, fresh tomatoes, or half a pint of canned tomatoes with the other garnishings.
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 à 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. Suprême of Chicken à 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 suprême, 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 suprêmes from the oven, neatly dress them over the garnishing, adjust paper ruffles on each wing-bone, and immediately send to the table.
787. Suprême of Chicken à la Bayard.
—Proceed as for [No. 786], only serving with one pint of garnishing Bayard ([No. 231]).
788. Suprême of Chicken à la Reine.
—Exactly the same as for [No. 786], only substituting one pint of hot sauce à la reine ([No. 780]) for the other garnishing.
789. Suprême of Chicken à la Patti.
—Prepare the suprême the same as for [No. 786], then have a purée of rice with cream à la Patti ([No. 245]), garnish the dish with this, and lay the suprême on top. Decorate the rice with two thinly sliced truffles, pour a gill of good sauce Périgueux ([No. 191]) over, and serve with paper ruffles.
790. Suprême of Chicken à la Rothschild.
—Have six chicken suprêmes prepared exactly the same as in [No. 786], but stuffing them with purée of chestnuts instead of the chicken forcemeat. Mince very fine two sound truffles, then mix them with a pint of hot purée of chestnuts ([No. 131]); then arrange the purée on a hot dish, place six round-shaped croûtons ([No. 133]), instead of heart-shaped, nicely dress the suprêmes over the croûtons, decorate the top of each suprême, right in the centre, with one mushroom-head.
791. Turban of Chicken à la Cleveland.
—Select two very tender chickens, singe, draw, and wipe them well; bone them and cut them into quarters, then put them into a sautoire with one ounce of butter, a good pinch of salt and half a pinch of pepper; add half a glassful of Madeira wine, and let parboil very slowly for ten minutes. Take half a pint of chicken forcemeat ([No. 226]), add to it one chopped truffle, three chopped mushrooms, and half an ounce of cooked minced tongue. Stir well together; put this forcemeat on a silver dish, lay the pieces of chicken on top, crown-shaped, and decorate with twelve whole mushrooms and two thinly sliced truffles. To the gravy in which the chickens were cooked add half a pint of Espagnole sauce ([No. 151]), a teaspoonful of chopped chives, and a small pat of fresh butter. Pour this immediately over the chickens, put the dish in the oven, and let cook very slowly for ten minutes. Squeeze the juice of half a lemon over, and serve with six heart-shaped pieces of fried bread ([No. 133]).
792. Chicken Curry à l’Indienne.
—Take a good, tender three-pound chicken, singe, draw neatly, and cut it into square pieces. Put them in cold water for five minutes, wash them well, then drain, and put them in a saucepan, covering it to the surface with hot water; season with two good pinches of salt, one pinch of pepper, and the third of a pinch of nutmeg. Add a bouquet ([No. 254]), and six small onions; let cook on a moderate stove for forty-five minutes, skimming it well. Take another saucepan, in it place one and a half gills of white roux ([No. 135]), moisten it with all of the broth from the chicken, and mix well together. Prepare a tablespoonful of diluted curry with four egg yolks, and the juice of half a lemon, beat all this well together, pour it into the sauce a little at a time, stirring continually and not allowing it to boil. Pour the sauce over the chicken, which remains in the saucepan, and dress immediately on a hot dish, decorated with boiled rice all around as a border, and serve.
793. Chicken Curry à l’Espagnole.
—The same as for [No. 792], adding two cut-up tomatoes and one green pepper, cooking them ten minutes with the chicken.
794. Chicken Curry à la Créole.
—The same as for [No. 792], adding one green pepper cut very fine, also one chopped onion, and half a clove of garlic, cooking them twenty minutes with the chicken.
795. Boiled Turkey à l’Anglaise.
—Take a very fine, tender turkey of about five pounds, singe, draw, and truss well with a needle from the wing to the leg. Put it into the soup-pot, and let cook for one hour; remove to a hot serving-dish. Decorate the dish with a pint of cooked Spinach à l’Anglaise ([No. 940]), and six slices of hot, cooked, lean ham. Serve with half a cupful of hot broth poured over the turkey so as to keep it moist.
796. Boiled Turkey, Celery Sauce.
—Exactly the same as for [No. 795], substituting for garnishing one pint of hot celery sauce ([No. 200]), served separately.
797. Boiled Turkey, Oyster Sauce.
—Proceed as for [No. 795], serving with one pint of hot oyster sauce ([No. 173]), separately.
798. Boiled Turkey, Egg Sauce.
—The same as for [No. 795], serving with one pint of hot egg sauce ([No. 161]), separately.
799. Boiled Turkey à la Baltimore.
—Serve a boiled turkey as for [No. 795], garnishing it with half a head of cooked and hot cauliflower, one good-sized cooked carrot, cut in slices, and six cooked small onions, all neatly arranged around the dish, with half a pint of hot Allemande sauce ([No. 210]), served separately.
800. Roast Turkey, Stuffed with Chestnuts.
—Singe, draw, wash well, and neatly dry a fine, tender turkey, weighing five to six pounds; fill the inside with the chestnut stuffing described below, then nicely truss the turkey from the wing to the leg; season with a heavy pinch of salt, well sprinkled over. Cover the breast with thin slices of larding pork. Put it to roast in a roasting-pan in a moderate oven for one hour and a half, basting it occasionally with its own gravy. Take from out the oven, untruss, dress it on a hot dish, skim the fat off the gravy, add a gill of broth ([No. 99]) or consommé ([No. 100]) to the gravy, let it just come to a boil, strain into a bowl, and send to the table separately.
Plain roast turkey is prepared the same, suppressing the stuffing, and roasting it only one hour and fifteen minutes.
Chestnut Stuffing.
—Peel a good-sized, sound shallot, chop it up very fine, place in a saucepan on the hot range with one tablespoonful of butter, and let heat for three minutes without browning, then add a quarter of a pound of sausage meat. Cook five minutes longer, then add ten finely chopped mushrooms, twelve well-pounded, cooked, peeled chestnuts; mix all well together. Season with one pinch of salt, half a pinch of pepper, half a saltspoonful of powdered thyme, and a teaspoonful of finely chopped parsley. Let just come to a boil, then add half an ounce of fresh bread-crumbs, and twenty-four whole cooked and shelled French chestnuts; mix all well together, being careful not to break the chestnuts. Let cool off, and then stuff the turkey with it.
801. Hashed Turkey à la Royale.
—Take a pound and a half of dice-shaped pieces of cooked turkey; place them in a saucepan with a pint of béchamel ([No. 154]), three tablespoonfuls of mushroom liquor, and two truffles cut in square pieces. Season with one pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg. Let all heat together for ten minutes, then serve with six heart-shaped pieces of bread ([No. 133]), lightly covered with pâté-de-foie-gras neatly arranged around the dish.
802. Hashed Turkey à la Béchamel.
—The same as for [No. 801], omitting the truffle and bread croûtons, and serving with chopped parsley strewn over.
803. Hashed Turkey à la Polonaise.
—The same as for [No. 801], only serving with six poached eggs ([No. 404]), and six heart-shaped croûtons ([No. 133]), instead of the truffles and pâté-de-foie-gras.
804. Hashed Turkey à la Crême.
—Exactly the same as for [No. 801], substituting one pint of cold, fresh cream, and a tablespoonful of fresh butter for the béchamel, also omitting the truffles and pâté-de-foie-gras; reducing the cream with the hash to one half, which will take from four to five minutes. Pour on a hot dish and serve.
805. Hashed Turkey en Bordure.
—Decorate the border of a baking-dish with a potato croquette preparation ([No. 997]), place it in the oven for six minutes, then fill the centre with hashed turkey à la béchamel ([No. 802]), and put it in the oven again for five minutes before serving.
806. Turkey Breasts à la Chipolata.
—Singe, draw, and wipe neatly a fine young turkey of six pounds. Detach the two legs entirely from the turkey. Place in a saucepan any piece of pork-skin that is on hand, adding one cut-up carrot, one onion, also cut up, and a bouquet ([No. 254]). Lay the breasts of the turkey over the garnishing, season with one pinch of salt and half a pinch of pepper, then put on the lid and let get a golden color for about ten minutes. Moisten with one pint of broth ([No. 99]), and put it into the oven without the lid, letting it cook for forty minutes, basting it frequently with its own gravy. Arrange on a hot dish, and serve with a pint of hot chipolata ([No. 232]). The stock remaining in the pan can be used for preparing Espagnole sauce.
807. Turkey Breasts à la Robinson.
—Proceed exactly as for [No. 806], but after cooking for twenty minutes, take it off and place it in another saucepan. Baste it with its own gravy, adding half a pint of Espagnole sauce ([No. 151]). Blanch half a pint of chicken or turkey livers, cut them into two or three pieces according to their size, and put them with the turkey, adding half a glassful of Madeira wine. Let cook for twenty minute more, and serve with the livers around the breasts, and the gravy thrown over.
808. Roast Goose, Stuffed with Chestnuts, Apple Sauce.
—Have a fine, tender goose of four pounds, singe, draw, wash well, and thoroughly wipe the interior with a cloth; then fill it with some stuffing as for the turkey ([No. 800]). Close both ends, truss well, sprinkle a pinch of salt over, envelop in buttered paper and put it into a roasting-pan. Cook it for one hour and a half in a moderate oven, basting it occasionally with the dripping. Remove from the oven, dress on a hot serving-dish, untruss, skim off the fat from the gravy, add to it a gill of white broth ([No. 99]), let come to a boil, then strain the gravy into a sauce-bowl and serve separately.
809. Timbale of Foie-Gras Lagardère.
—Butter lightly six timbale molds; decorate the inside according to taste with pieces of truffle and smoked beef-tongue; fill them half full with cream forcemeat ([No. 225]), leaving an empty space in the centre, filling this in with a reduced salpicon ([No. 256]). Cover the salpicon with a very little pâté-de-foie-gras, and finish filling with the cream forcemeat. Put the molds in a sautoire holding hot water to half their height; boil gently, and then place them in a slow oven for ten minutes. Unmold on a hot dish, and serve with half a pint of hot sauce Périgueux ([No. 191]) separately. Place on top of each timbale a small, round croquette of foie-gras, then serve.
810. Vol-au-Vent à la Financière.
—Fill six vol-au-vents made with feuilletage paste ([No. 1076]) with a quart of financière garnishing ([No. 246]), and serve them on a dish with a folded napkin.
811. Vol-au-Vent à la Toulouse.
—Fill six vol-au-vents ([No. 1076]) with a quart of hot Toulouse garnishing ([No. 176]), and serve the same as for the above.
812. Vol-au-Vent à la Reine.
—Fill six vol-au-vents ([No. 1076]) with a quart of hot Reine garnishing ([No. 623]), and serve as for [No. 810].
813. Boned Turkey à la Prosperity of America.
—Procure a fine, tender, young Rhode Island turkey, weighing eight pounds. Singe, draw, and neatly wipe the interior. Make an incision right along the back. Begin boning from the neck down toward the breast, on both sides, being very careful not to make any holes in the skin, as it should remain perfectly intact. Make an incision from the first joint, then bone both legs. Cut away also, very carefully, the two wing bones. Season the inside with one pinch of salt and half a pinch of pepper, evenly divided. Place it on a dish, and lay it in the ice-box until needed. Take two pounds of lean, raw veal, three pounds of fresh pork, and half a pound of larding pork, all cut up into small dice-shaped pieces. Season with two pinches of salt, one pinch of white pepper, the third of a saltspoonful of grated nutmeg, and the same quantity of thyme. Mix all well together. Place all in the chopping machine, and chop it exceedingly fine, repeating the process, if necessary, until it is chopped to perfection. Should there be any sinews among the ingredients, remove them all. Place on a cold dish, and put away in the ice-box to cool until the following is prepared. Have ready a quarter of a pound of the end (red) part of a cooked smoked beef-tongue, eighteen medium-sized, sound truffles, both tongue and truffles cut in dice-shaped pieces half an inch square. Take the forcemeat from the ice-box, and thoroughly mix the tongue and truffles with it, pouring in also a wine-glassful of Madeira wine. Half a cup of well-peeled pistache can be added, if at hand. Take the turkey from the ice-box, spread it on a clean table (skin-side downward). Then, with a keen knife, cut away even slices from the breasts, arrange them on the thin, so that the turkey should have an equal thickness all over. Place the forcemeat right in the centre of the turkey, column shaped, leaving a clear space of two inches at each end, and of four inches at each side. Spread on a table a strong, clean napkin, sprinkling over it a little cold water. Fold up first both ends of the turkey, then both sides, so that the four ends should be enveloped; gently lift, and lay it right in the centre of the napkin. Roll it carefully in the napkin. Tightly tie one end first, then the other, as firmly as possible, taking in the slack of the napkin. Place it in a large saucepan on the hot range, with the carcass, and whatever bones and débris pertain to it, completely cover with cold water, place the lid on, and when coming to a boil thoroughly skim it, then add one medium-sized, sound, scraped carrot, and one well-peeled onion with three cloves stuck in. Season with one pinch of salt, and then let boil on a moderate fire for fully two and a half hours. Remove the galantine with a skimmer; let cool enough so that it can be easily handled. Cut the strings at both ends; roll it over again as before, and tightly tie both ends exactly as before. Lay it in a flat tin pan, placing on top of it a board the size of the boned turkey, and on top of it a weight of seven pounds, leaving the weight on until the galantine is thoroughly cold, which will take a whole night; but avoid placing it in the ice-box until thoroughly cold. Two days after the preparation it will be ready for use; keeping it in the ice-box in the same napkin in which it was cooked.
814. Jelly for Boned Turkey.
—Strain the broth in which the galantine was cooked into another saucepan, thoroughly skim all the fat off, add one ounce of clarified gelatine. Boil for five minutes. Crack into another saucepan the whites of two raw eggs, and the shells as well, squeeze in the juice of half a sound lemon, adding half a glassful of Madeira wine, and a small piece of ice, the size of an egg, finely cracked. Beat all sharply together with a wire whip. Place the broth on the table at hand near the eggs, &c., and with a soup-ladle in the left hand, a wire whip in the right, add a ladleful of broth, little by little, to the eggs, carefully and sharply stirring with the whip until all the broth has been added. Place it then on a very moderate fire, and let gently come to a boil. Immediately strain through a flannel bag or a napkin into a clean bowl and let cool, and it will be ready for use.
815. Pigeon Cutlets à la Victoria.
—Singe, draw, and bone three fine pigeons, leaving on the legs; cut them in two, and stuff lightly with chicken forcemeat ([No. 226]), immerse then in beaten egg and fresh bread-crumbs, then cook in a sautoire with half an ounce of clarified butter, for four minutes on each side, and serve with half a pint of hot Victoria sauce ([No. 208]) on the warm dish, and the cutlets on top, with paper ruffles nicely arranged.
816. Squabs Roasted Plain.
—Singe, draw, cut off the necks, wipe neatly, and truss six fine, small squabs; put them in a roasting-pan with half a pinch of salt, evenly divided, and a very little butter spread over. Put the pan into a brisk oven to cook for twelve minutes; then remove from the oven, untruss, and dress them on a hot dish, on which you previously have placed six small canapés, prepared as in [No. 832], one on each canapé; neatly decorate the dish with fresh watercress; skim the fat from off the gravy, add to it a gill of white broth ([No. 99]); let it just come to a boil, strain it into a sauce-bowl, and send to the table separately.
817. Squabs Broiled on Toast, with Bacon.
—Singe, draw, cut the necks off, and wipe nicely three very good-sized squabs; split them without detaching the parts, then lay them on a dish, and season with a pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil; roll them in well, and put them to broil for six minutes on each side. Prepare a dish with six toasts, arrange the squabs over, and spread a gill of maître d’hôtel butter ([No. 145]) on top. Decorate the dish with six slices of broiled bacon ([No. 754]), and serve.
818. Ballotin of Squab à l’Italienne.
—Singe, draw, and bone six tender squabs; stuff them with a good chicken forcemeat ([No. 226]), and leave on one leg, to decorate later with a ruffle. Form them into a circle, arranging each squab so it assumes a round shape; place them in a buttered sautoire; season with a good pinch of salt and half a pinch of pepper, and cover with a piece of buttered paper. Put it in the oven for fifteen minutes, and when cooked serve with half a pint of hot Italian sauce ([No. 188]), the squabs laid on top, with a paper ruffle fastened on to each leg.
819. Squabs à la Crapaudine.
—Singe, draw, then split six squabs through the back without entirely dividing the parts; break the bones of the legs and wings, flatten them well, and lay them on a dish to season with a good pinch of salt, one pinch of pepper, and two tablespoonfuls of oil, roll them in well, then dip them in fresh bread-crumbs, and broil them slowly for seven minutes on each side. Arrange them on a hot dish, and serve with half a pint of hot Robert sauce ([No. 192]), to which add three chopped mushrooms. Serve the sauce on a dish, and the squabs on top.
820. Squabs à l’Américaine.
—Singe, draw, and truss nicely six fine, fat squabs; stuff them with American forcemeat ([No. 229]), and place them in a roasting-pan with a pinch of salt, evenly distributed, and half an ounce of butter well spread over the squabs. Place them in the hot oven, and roast for eighteen minutes. Take from out the oven, dress them on a hot dish; untruss; skim the fat off the gravy, add to it one gill of broth ([No. 99]), let come to a boil, strain into a sauce-bowl, decorate the dish with a little fresh watercress. Arrange a slice of broiled bacon ([No. 754]) over each bird, and send to the table.
821. Squabs à la Chipolata.
—Prepare and roast six squabs same as for [No. 816], and serve them with a pint of hot chipolata garnishing ([No. 232]) on a hot dish, and the squabs arranged over.
822. Squabs en Compote.
—Singe, draw, and truss with their legs thrust inside, six fine, fat squabs; lay them in a saucepan with half an ounce of butter, one cut-up onion, and one carrot cut the same. Season with a pinch of salt, then put the lid on the pan, and cook on a good fire for ten minutes. Put in a saucepan six small glazed onions ([No. 967]), one medium-sized carrot, cut with a vegetable-scoop (blanching the latter for two minutes), one ounce of salt pork cut into small pieces, and six cut-up mushrooms; moisten them with a pint of Espagnole sauce ([No. 151]), and let cook together for thirty minutes. Transfer the squabs to this preparation, and let cook again for five minutes; dress the garnishing on a hot dish, arrange the squabs on top, and serve.
823. Roast Duck à l’Américaine.
—Select a fine young duck, weighing three and a half pounds; singe, draw, and wipe it well, then stuff it with American forcemeat ([No. 229]), and place it in a roasting-pan with half an ounce of butter, and besprinkle with a pinch of salt, then roast it in the oven for forty minutes, basting it occasionally. Lay it on a dish, untruss, skim the fat off, add a gill of white broth ([No. 99]), let it come to a boil, then strain the lean part of the gravy over, and garnish with six pieces of fried hominy ([No. 1035]).
824. Roast Duck, Apple Sauce.
—Have a fine, tender duckling of three and a half pounds; singe, draw, wipe neatly, and truss. Place it in a roasting-pan, spread half an ounce of butter over, and a pinch of salt. Place it in a brisk oven, and let cook for thirty minutes, not failing to baste it occasionally with its own gravy. Dress it on a hot dish, untie the string, skim the fat off the gravy, add a gill of broth ([No. 99]), let it come to a boil, then strain the lean part over the duck, decorate with a little watercress, and serve with half a pint of hot apple sauce separately ([No. 168]).
825. Duckling à la Rouennaise.
—Take two fine ducklings of one and a half pounds each, singe, draw, and truss them with the legs thrust inside; lay them in a roasting-pan, and cover them with half an ounce of butter, seasoning with a pinch of salt; put them in the oven for ten minutes. Cut four medium-sized turnips into small dice-shaped pieces, put them in a saucepan with half an ounce of butter and half a teaspoonful of powdered sugar; let cook for ten minutes, then moisten with a pint of Espagnole sauce ([No. 151]). Lay the ducks in the saucepan with the turnips, and let cook again all together for twenty-five minutes; arrange the ducks on a hot dish, untruss, and decorate the dish with the turnips. Pour the sauce over all, and serve.
826. Salmi of Duck à l’Américaine.
—Procure two fine ducks; singe, draw, wipe neatly, and cut off the wings, legs, and breasts; put the two carcasses in a saucepan, sprinkle a little salt over, and put it in the oven to cook for six minutes; remove them, and hash them up. Put them back into a saucepan with a pint of white broth ([No. 99]), and a small bouquet ([No. 254]), and let cook on a moderate fire for fifteen minutes. Put an ounce of butter in a sautoire, lay in the wings, legs, and breasts, then season with a pinch of salt and half a pinch of pepper; cook on a very brisk fire for three minutes on each side, then add half a glassful of Madeira wine, half a pint of Espagnole sauce ([No. 151]), and the zest of a lemon; strain the gravy of the carcasses over, and let all cook again for fifteen minutes. Dress nicely on a hot dish, and decorate with six heart-shaped croûtons of fried hominy, and serve ([No. 1035]).
827. Salmi of Duck, with Olives.
—Prepare the salmi of ducks as for the above ([No. 826]), adding half a pint of parboiled and stoned olives to the sauce. Use six heart-shaped fried croûtons of bread ([No. 133]) instead of the hominy, and serve.
828. Salmi of Duck à la Chasseur.
—Make a salmi the same as for [No. 826], adding twelve sliced mushrooms, and serve with six heart-shaped croûtons ([No. 133]).
829. Salmi of Duck à la Bourgeoise.
—Prepare two fine ducks as for [No. 826], and add twelve glazed onions ([No. 967]), and two raw carrots cut clove-garlic-shaped, letting them cook in salted water for ten minutes previous to adding them to the salmi, also half an ounce of salt pork, cut in square pieces, and let cook together with the ducks for fifteen minutes more; then serve.
830. Salmi of Duck à la Montglas.
—Singe, draw, and wipe two fine, tender ducks; cut away the wings, legs, and breasts, then put the carcasses in a roasting-pan; sprinkle a little salt over, spread on each bird a very little butter, and place them in the oven for six minutes; remove them, and hash them up. Lay them in a saucepan, moistened with a pint of white broth ([No. 99]); add a small bouquet ([No. 254]), and let cook on the stove for fifteen minutes. Put an ounce of butter in a sautoire, add the wings, legs, and breasts, previously laid aside; season with a pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg, and let cook on a brisk fire for three minutes on each side. Add half a glassful of good sherry, half a pint of Espagnole sauce ([No. 151]), half a pint of tomato sauce ([No. 205]), two thin slices of smoked beef-tongue cut into Julienne-shaped pieces, two cut-up truffles, six fine mushrooms, also cut up; then strain the gravy of the carcasses over this; let cook all together for fifteen minutes more, then artistically dress the salmi on a hot dish, decorate with six heart-shaped bread croûtons ([No. 133]), adjust paper ruffles to the end of the wings and legs, and serve.
831. Salmi of Duck à la Maréchale.
—Proceed exactly the same as for “Salmi à l’Américaine” ([No. 826]), adding twelve small godiveau quenelles ([No. 221]), and twelve mushrooms cut in two. Let heat well for five minutes, then serve with six fried bread croûtons ([No. 133]).
A pinch of salt represents 205 grains, or a tablespoonful.
Half a pinch of pepper represents 38 grains, or a teaspoonful.
A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful.