Blackbird Pie.
Stuff the birds with the crumb of a French roll soaked in a little milk, which put in a stewpan with 1-1/2 ounces of butter, a chopped shalot, some parsley, pepper, salt, a grate of nutmeg, and the yolks of two small eggs. Stir over the fire till it becomes a thick paste, and fill the insides of the birds with it. Line the bottom of the pie-dish with fried collops of rump steak, and place the birds on them neatly. Add four hard-boiled yolks of eggs, and pour gravy all over, cover with puff paste, and bake for one hour and a quarter.
Blanquette of Chicken.
Cut the meat from a cold boiled fowl, in small pieces. Stew down the bones in one pint of water, a bouquet garni, add a little salt and white pepper to taste. Then strain the stock, add to it three or four peeled mushrooms finely minced, and let them cook in this sauce; when done put in the pieces of fowl to warm through, thicken with the yolks of two eggs. Add lemon juice and serve hot.
Blanquette of Chicken aux Concombres.
Boil a chicken and cut it into neat joints. Cut a cucumber in pieces and fry in butter, put them in a little stock, which reduce; have reduced half a pint of velouté sauce with a few trimmings of cucumber in it. Pour this through a tammy over the fowls, set it on the fire, and as soon as it bubbles add a liaison of three yolks of eggs, work in a little butter and lemon juice, drain the pieces of cucumber in a cloth, throw them in, and serve them in an open vol au vent, garnished with flowers of puff paste.
Capilotade of Fowl or Turkey.
Take the remains of a cold fowl or turkey, and cut it into neat joints. Chop up three or four mushrooms, some parsley, a shalot, and a piece of butter the size of a walnut, and let all fry together for a short time; then moisten with a little good-flavoured stock, and thicken with flour. Add salt to taste, let the sauce boil well, put in the pieces of bird for a few minutes; take them out, arrange them on a dish, pour the sauce over, and serve.
Chicken à la Bonne Femme.
Cut up a chicken into joints, warm up three onions and three turnips in butter; when brown add the pieces of fowl. Season with salt and pepper, sauté over the fire for ten minutes. Then stir in two tablespoonfuls of flour, and five minutes after add a tumblerful of stock, a wineglass of white wine, a bouquet of mixed herbs, and half a pound of peeled tomatoes, with all the pips carefully removed. Cook over a slow fire for twenty-five minutes, add about half a pound of mushrooms peeled and cut up to the size of a shilling, leave it on the fire for ten minutes; take out the bouquet of herbs, season with an ounce of finely-chopped parsley, dish up the pieces of chicken in a pyramid, and pour the sauce and vegetables over.