No. 4—STEWED CHICKEN WITH CHAMPIGNONS.
Quantity for 6 Persons.
- 2 young chickens
- ⅛ lb. of butter
- 2 tbsps. of flour
- Bouillon or water
- Salt
- 1 pinch of pepper
- 1½ wineglassful of red wine
- ½ pt. small champignons or 30 fresh, cleaned champignons
- Juice of 1 lemon
Preparation: The chickens are dressed and washed and fried in ⅛ lb. of butter in the oven for 15 minutes, basting them several times. After this time, stir into the butter the 2 tablespoonfuls of flour, add bouillon or water, salt, pepper, wine and champignons, cover the pot or pan, stew the chickens for 1 hour. Lastly put in the lemon juice and serve the chickens and gravy on one platter.
No. 5—OLD OR YOUNG CHICKEN WITH RICE.
Quantity for 6 Persons.
- 1 old chicken or 2 young ones
- 3 qts. of water
- Salt
- ¾ cup of rice
- Water and chicken bouillon
- ½ tbsp. of fresh butter
- 2 slices of onion
For the Gravy.
- 1 tbsp. of butter
- 2 tbsps. of flour
- ½ wineglassful of white wine
- 2 yolks of eggs
- Chicken bouillon
Preparation: The chickens are dressed, washed and boiled until tender in 3 qts. of water, the salt and onion slices. Boil a young chicken 45 minutes, old chicken 2–3 hours, according to its age. In the meantime, cook the rice in a double boiler with a few cups of bouillon and a little salt. When the rice is done, stir in a piece of fresh butter. Do not cook it too mushy.