- 1 young chicken, weighing about 1½ lbs.
- 1 qt. of bouillon
- 1 tsp. of salt
For the Gravy.
- 1 tbsp. of butter
- Yolks of 2 eggs
- 1 pinch of salt
- 1 tbsp. of white wine or ¼ tbsp. of lemon juice
Preparation: Clean the chicken carefully and stew slowly in a small kettle for a little while, then pour enough hot water over it to just cover; add a little salt, put cover on tightly and cook slowly for ½ hour. Yolk of egg, white wine or lemon juice, and ½ cup of chicken bouillon are stirred in double boiler until thick. The chicken is taken out and its breast cut away, skin removed and then served on a hot plate with the hot gravy poured over it. If permitted by the physician, serve a few asparagus tips with it.
No. 33—BREAST OF PIGEON WITH WHITE GRAVY.
Quantity for 1 Person.
Ingredients and preparation same as for No. [32], but instead of a chicken take a young pigeon.
No. 34—BREAST OF PARTRIDGE WITH MADEIRA SAUCE.
Quantity for 1 Person.
Preparation same as in No. [32]; use 2 tablespoonfuls of Madeira and ¼ teaspoonful of meat extract for the gravy.