CHICKEN À LA VIENNE
Split a small spring chicken down the back, as for broiling; remove the breast bone; then cut it into four pieces, giving two breast and two leg pieces, cut off the pinions; marinate the pieces in oil, vinegar, pepper, and salt; then roll in flour, and fry in hot fat, one piece at a time; drain and place on paper in the open oven until all are done. They should be a light golden color. Place a paper frill on the leg and wing bones, and dress them on a folded napkin. Serve with Tartare sauce; or arrange the pieces overlapping on a dish, and garnish with four lettuce leaves holding Tartare sauce.
CHICKEN, BALTIMORE STYLE
Split a small spring chicken down the back as for broiling; remove the breast-bone and cut off the pinions. Cut into four pieces; dredge with salt and pepper; dip them in egg and fresh crumbs. Place them in a pan, and pour over each piece enough melted butter to moisten it; then roast in the oven eighteen to twenty minutes. Make a cream sauce, taking one cupful of Béchamel sauce, and adding to it a half cupful of cream and a half tablespoonful of butter. Pour this sauce on a dish, and place the pieces of chicken on it. Garnish with slices of fried bacon.
CHICKEN IMPERIAL
Cut the breast from a chicken, retaining it in shape on the bone. Remove the skin, and lard the breast on each side with four lardoons. Place it in a deep saucepan; cover with stock or boiling water, and simmer for thirty to forty minutes, or until tender. Then remove from the water, and place in oven for ten minutes to take a very light color. Make a sauce as follows:
Put into a saucepan one half cupful of the stock in which the breast was boiled, and one half cupful of cream. Let it come to the scalding point; season with salt and pepper and one tablespoonful of chopped parsley. Remove from fire, and stir in slowly two yolks and two tablespoonfuls of milk beaten together. Stir constantly until thickened, but do not let boil, or the egg will curdle. Strain and pour it around the breast. The breast should be carved diagonally, giving three pieces on each side.
CHICKEN BREASTS WITH POULETTE SAUCE
Remove the breasts from several chickens; cut them lengthwise, each breast giving four pieces. Simmer them in salted water until tender. Make a Poulette sauce (see page [280]), and pour over the breasts piled on a dish. Sprinkle with parsley chopped very fine. Use a generous amount of sauce.