468. Blanquette of Fowl.—Put half a pint of white sauce in a stewpan, with six tablespoonfuls of broth or milk, let it boil, having cut up about a pound of the remains of any kind of poultry, put it in the sauce, warm it, and add two spoonfuls of liaison to it; season with a little salt, pepper, the juice of half a lemon, stir it, and serve. Do not let it boil, or it will curdle, and be unsightly and unpalatable; a little cooked ham or tongue are good in it, also oysters, and served with bread sippets round. A little chopped parsley sprinkled over it makes it look very inviting.
469. Minced Fowl.—Cut the remains into small dice, with a little ham or tongue, add thick white sauce, season mildly; it can be served with poached eggs over.
470. Sauté of Fowl.—See the article Sauté, which is applicable to all kinds of poultry; if the fowl be old, it should be previously stewed.
471. Broiled Fowl, with Sauce.—Have a fowl ready plucked and drawn, open the back from one end to the other with a sharp knife, having previously cut the feet off at the second joint, make an incision in the skin, and pass the bone through to fix it internally; lay the fowl on the table, breast down, beat it as flat as possible with a chopper, take out the breast-bone, and also the rough part of the interior of the back, especially if a large or old fowl; after you have it in a nice shape, season all over with a teaspoonful of salt and half one of pepper, put it on a gridiron, over a slow fire, turning it every five minutes until done; if a young one, twenty-five minutes ought to do it well; but by trying with the finger on the thick part, it will easily be known by even an inexperienced hand, if firm under the finger, it is done, or by pressing the wing, and if tender, it is also done; put on dish, and pour over a brown mushroom sauce, or the following: put two spoonfuls of Chili vinegar, two of Harvey’s sauce, two of catsup, one of chopped eschalot, ten of plain melted butter, put in a stewpan and boil for twenty minutes; skim and serve under or over.
472. Another way.—When the fowl is ready for broiling, put four tablespoonfuls of oil or fat, or one ounce of butter, into a sauté-pan, lay in the fowl, and sauté it gently until a nice yellow color, and then broil as above; or egg and bread-crumb it over, melting a little butter, and drop a little now and then when on the fire, and with care it will be gold color; serve with either sharp, mushroom, tomato, or poivrade sauce on.