473. A la Tartare.—By making about half a pint of the above sauce, and ornament an oval dish by placing on the border cut gherkins, beet-root, olives, place the sauce on it, and lay the fowl very hot over it; thus the fowl is hot and the sauce cold, but together very good.
474. Croquettes of Fowl.—Take the lean of the remains of a fowl from a previous dinner, and chop it up in small pieces, then put into a stewpan a teaspoonful of chopped eschalots with half an ounce of butter, pass them for about three minutes over the fire, add a teaspoonful of flour, mix well, then add the fowl, and a gill of white sauce, or more if not sufficiently moist; season with pepper, salt, and sugar; then stir in the yolks of two eggs very quickly, stir it a little longer on the fire, and turn it out on a dish to cool; when cold, take twelve pieces, each of the size of a walnut, roll them out an inch and a half in length, and bread-crumb thrice over; fry a good color, dress them on a napkin, or a border of mashed potatoes. Every kind of remains of game, meat, poultry, and fish, may be made the same way: if no sauce, add a little more flour, and use milk or broth.
475. Fricassée of Fowl.—Divide a fowl into eight pieces, wash it well, put the pieces into a stewpan, and cover with boiling water, season with a teaspoonful of salt, a little pepper, a good bouquet of parsley, four cloves, and a blade of mace, let it boil twenty minutes, pass the stock through a sieve into a basin; take out the pieces of fowl, trim nicely, then put into another stewpan two ounces of butter, with which mix a good spoonful of flour, moisten with stock, put in the pieces of fowl, stir occasionally until boiling, skim well, add twenty button onions, let simmer until the onions are tender, when add a gill of cream, with which you have mixed the yolks of two eggs, stir in quickly over the fire, but do not let it boil; take out the pieces, dress in pyramid upon the dish, and serve.
If you require to warm up the remainder of the above, put it into a basin, which stand in a stewpan in which you have placed a little water, put the cover over, and let it boil gently, by which means the contents of the basin will get warm without turning the sauce; when hot, dish up and serve. The same plan ought to be adopted to warm up any remains of dishes in which a liaison has been introduced; it prevents its turning, which is unavoidable in any other way.
476. Fowl Sauté.—Pluck and draw a fowl, cut it into pieces, seven or eight, as you like, that is, the two French wings, the two legs, the breast in one or two pieces, and the back in two; trim nicely, put into a sauté-pan two ounces of butter, put it on the fire; when hot, lay in your pieces, add a teaspoonful of salt, a quarter ditto of pepper, sauté gently, turn over; when of a nice gold color and tender, pour the fat of the pan, add a glass of sherry and ten spoonfuls of brown sauce, boil ten minutes longer but very slowly, and serve in pyramid; sauce over. This done in oil, with the addition of twenty mushrooms and a little garlic, is the celebrated dish of poulet à la Marengo.
477. The Same, a plainer way.—When prepared and cooked as above, instead of the sauce, which may not be handy, add a spoonful of flour, which dredge over till it is well mixed, then add half a pint of boiling water, a few drops of coloring or some mushroom-catsup, two teaspoonfuls of salt and a half of pepper, add a bouquet of parsley, let it simmer for twenty minutes, skim, taste if your sauce is well seasoned, dish your fowl, reduce your sauce until adhering to the back of the spoon, add the juice of half a lemon, and serve. A few mushrooms or English truffles may be added to it, which is a great improvement; the color of the sauce ought to be brownish; take out the bouquet which you have previously squeezed.