Fried Chicken.
Cut the chicken into six or eight pieces. Season well with salt and pepper. Dip in beaten egg and then in fine bread crumbs in which there is one teaspoonful of chopped parsley for every cupful of crumbs. Dip again in the egg and crumbs. Fry ten minutes in boiling fat. Cover the centre of a cold dish with Tartare sauce. Arrange the chicken on this, and garnish with a border of pickled beets. Or, it can be served with cream sauce.
Blanquette of Chicken.
One quart of cooked chicken, cut in delicate pieces; one large cupful of white stock, three table-spoonfuls of butter, a heaping table-spoonful of flour, one teaspoonful of lemon juice, one cupful of cream or milk, the yolks of four eggs, salt, pepper: Put the butter in the sauce-pan, and when hot, add the flour. Stir until smooth, but not brown. Add the stock, and cook two minutes; then add the seasoning and cream. As soon as this boils up, add the chicken. Cook ten minutes. Beat the yolks of the eggs with four table-spoonfuls of milk. Stir into the blanquette. Cook about half a minute longer. This can be served in a rice or potato border, in a crôustade, on a hot dish, or with a garnish of toasted or fried bread.
Blanquette of Veal and Ham.
Half a pint of boiled ham, one pint and a half of cooked veal, one pint of cream sauce, one teaspoonful of lemon juice, the yolks of two uncooked eggs, salt, pepper, two hard-boiled eggs. Have the veal and ham cut in delicate pieces, which add with the seasoning to the sauce. When it boils up, add the yolks, which have been beaten with four table-spoonfuls of milled Cook half a minute longer. Garnish with the hard-boiled eggs.
Salmis of Game,
Take the remains of a game dinner, say two or three grouse. Cut all the meat from the bones, in as handsome pieces as possible, and set aside. Break up the bones, and put on to boil with three pints of water and two cloves. Boil down to a pint and a half. Put three table-spoonfuls of butter and two onions, cut in slices, on to fry. Stir all the time until the onions begin to brown; then add two spoonfuls of flour, and stir until a rich dark brown. Strain the broth on this. Stir a minute, and add one teaspoonful of lemon juice and salt and pepper to taste; if you like, one table-spoonful of Leicestershire sauce, also. Add the cold game, and simmer fifteen minutes. Serve on slices of fried bread. Garnish with fried bread and parsley.
This dish can be varied by using different kinds of seasoning, and by serving sometimes with rice, and sometimes with mashed potatoes, for a border. Half a dozen mushrooms is a great addition to the dish, if added about five minutes before serving. A table-spoonful of curry powder, mixed with a little cold water, and stirred in with the other seasoning, will give a delicious curry of game. When curry is used, the rice border is the best of those mentioned above.
Game Cutlets à la Royale.