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.