Cut two fowls into eight pieces each, that is, two legs, two wings, with a piece of the fillet, two pieces of back, and two pieces of breast, put them into a stewpan with two quarts of warm water, let them remain ten minutes to disgorge, pour off all the water, then just cover them with cold water, add a quarter of a teaspoonful of pepper, and one of salt, parsley, thyme, and bay-leaf, with an onion in slices, and two cloves, simmer gently twenty minutes, skim well, take out the pieces, lay them on a cloth, and trim them into neat pieces, then place them in a stewpan with two ounces of butter, pass over the fire five minutes keeping them moved; add two tablespoonfuls of flour, mix well, pass the stock the pieces were boiled in through a cloth over, stir all together, then have peeled forty button onions, throw them in and boil altogether nearly an hour very gently (keeping it skimmed), till the sauce is sufficiently thick, then finish with a liaison of two yolks of eggs mixed with half a gill of milk, stir it in quick and do not let it boil afterwards, put a little mashed potatoes on the bottom of the dish, dress the pieces in pyramid, commencing with the backs, and finishing with the breasts upon the top, sauce all over and serve.
No. 820. Petits Poulets Printaniers sauté aux truffes.
Procure two spring chickens, cut each one in halves, then again divide the wings from the legs, thus making eight pieces of the two; cut off the legs just above the knuckle, break the back-bones with a knife, put half a pound of butter in a flat stewpan, let it melt, lay in the pieces of chicken, let them remain over a slow fire until they become rather brown, then turn them, let them remain until the other side is browned, then pour off as much of the butter as possible, and add a pint of brown sauce (No. 1) with ten spoonfuls of consommé, place it again over the fire, and when boiling throw in four large truffles cut in thin slices and a little sugar, keep moving them round gently till the sauce adheres to the pieces; then take them out, dress as elevated as possible, sauce over and serve. Poulet printanier sauté aux champignons, and ditto aux olives, are done precisely the same, only substituting twenty stoned olives, or thirty heads of mushrooms, for the truffles.
No. 821. Poulet Printanier braisé à la Financière.
Roast a spring chicken very white in vegetables, as directed in the Removes, when done draw out the string, place it in the centre of an entrée-dish, and serve with a sauce financière (No. 50) over, they may also be served with a sauce à la béchamel (No. 7) or any of the sauces directed for the flancs.
No. 822. Petits Poulets Printaniers sauce remoulade (chaude).
Take out the back-bone of a good-sized chicken, cut the legs off at the knuckles, break the leg-bone, then make an incision in the thigh and draw the legs through to the inside; break the joints of the wings, and beat the chicken rather flat, then put a piece of butter in a sauté-pan, when melted lay in your chicken, pass it over a slow fire ten minutes, turn it and place it again over till it becomes slightly coloured, then lay it on a dish, season well with pepper and salt; egg all over, throw it into bread-crumbs, cover all over, place it on a gridiron over a slow fire and broil it a nice yellow colour; have ready the following sauce: put six tablespoonfuls of white sauce (No. 7) in a stewpan with four of white stock, place it over the fire, and when boiling add six spoonfuls of well-seasoned sauce remoulade (No. 38), stir it quickly over the fire until hot, but do not let it boil, pour it in your dish, garnish the edge with fillets of gherkins, lay the chicken over, which glaze lightly and serve.
No. 823. Poulet Printanier grillé aux champignons confit.
Prepare and broil a chicken exactly as in the last, put the juice from a small bottle of pickled mushrooms, not too salt, in a stewpan with a spoonful of chopped eschalots; reduce to half, then add twelve spoonfuls of brown sauce (No. 1), season with a little cayenne pepper and sugar, boil till rather thick, add the mushrooms from the bottle, when hot pour the sauce in the dish, dress the fowl over, which glaze and serve. Spring chickens broiled may also be served with sauce piquante (No. 27), poivrade (No. 33), tomate (No. 37), fresh mushrooms (No. 52), or à la maréchal (No. 532).
After having used the fillets of fowls or chickens, the legs may be dressed in any of the methods given for legs of poulardes or capons, of course their not being so large, they will not require so long to cook, but there being six instead of four legs, they will require the same quantity of sauce; they may also be served in any of the following ways.