Boil two chickens as white as possible, or braise them with bards of bacon over them; and when they are done wipe them dry and pour the sauce over.
To make Lemon Sauce.
Pare two lemons and cut them into very small pieces in the form of dice; then take the liver and scalded parsley chopped, put them into a stewpan, add some boiling benshamelle and a little melted butter, and simmer over a fire for two minutes.
Fricassee of Chickens or Rabbits (white).
Cut them into pieces and blanch and drain them dry; then put them into a stewpan with a little veal stock, a blade of mace, and a middling-sized whole onion. Stew them gently till three parts done; then add slices of blanched throat sweetbreads, stewed white button mushrooms, egg balls, and pieces of artichoke bottoms. When they are all nearly stewed, season with salt and a little lemon juice, add a leason of three eggs, simmer it over a fire for five minutes, taking care not to let it curdle, and serve it up very hot, with the mace and onion taken out.
N. B. Instead of a leason, the stock it is stewed in may be almost reduced, and a benshamelle added with the sweetbreads, mushrooms, &c.
Chickens or Turkies with Celery.
Boil or braise them, and when they are to be served up wipe them dry, and pour over them white celery sauce. Or they may be served with brown celery sauce under them, and the breast of the poultry glaized. [See [Celery Sauce, white] and [brown].]
Turkies, Pullets, or Chickens, with Oyster Sauce.
Boil them, wipe them dry, and when they are to be served up pour over them white oyster sauce.