MOCK TERRAPIN
Reheat cold cooked veal, cut into dice, in [Cream Sauce]. Take from the fire and add an egg beaten with a tablespoonful of sherry. Add also two or three hard-boiled eggs coarsely chopped and a little minced parsley. Heat, but do not boil. Season with salt and red and white pepper, and serve.
CHICKEN
BROILED CHICKEN
Have young chickens cleaned and split down the back. Break the joints, season with salt and pepper, and rub with melted butter. Broil for twenty minutes and serve very hot.
FRIED CHICKEN
Clean and cut up two spring chickens, season with salt and pepper, and fry brown in butter with a chopped onion and a dozen fresh mushrooms. Pour over a wineglassful of white wine, and a cupful of stock. Add two cupfuls of canned tomatoes which have been rubbed through a sieve, and a tablespoonful of minced parsley. Thicken with flour browned in butter, heat thoroughly, season to taste, and serve.
FRIED CHICKEN WITH GREEN PEPPERS
Clean and joint two spring chickens, fry brown in butter, and put into the oven to finish cooking. Seed and shred six sweet peppers and boil in salted water until soft. Drain, and add to the chicken. Pour over two cupfuls of cream, bring to the boil, thicken with a little flour cooked in butter, and serve.