Stuffed with Sausage-meat.—Set a saucepan on the fire with about half an ounce of butter in it; when melted add an onion chopped fine, stir, and, when nearly fried, add also the heart and liver of the bird, chopped fine, four, six, or eight ounces of sausage-meat (according to the size of the bird), stir for about twelve minutes, take from the fire, mix a yolk of egg with it, also four or five mushrooms chopped, or one or two truffles, chopped also, put back on the fire for five minutes, stirring the while, take from the fire again, fill the prepared bird with the mixture, and as above, roast or bake it, and serve it with its gravy.
Stuffed with Chestnuts.—Roast chestnuts and skin them, removing also the white envelope that is under the outside skin. Fill the inside of a cleaned and prepared chicken till half full, add about one and a half ounces of butter, finish the filling; truss, roast or bake as directed, and serve the bird with its gravy.
Stuffed with Truffles.—The truffles, being preserved, do not require any preparation, half a pound is enough for a middling-sized chicken; it is not necessary to put any where the crop was.
Salt and pepper the inside of the bird, and put in it also about a teaspoonful of parsley chopped fine, then the truffles; sew the incision made to draw it; truss it as directed, and roast or bake.
The same, stewed.—When stuffed, put four ounces of salt pork cut in dice in a saucepan, with slices of onion and carrot, place the chicken on them, season with four stalks of parsley, one of thyme, a bay-leaf, and one clove tied together; half cover it with broth and white wine, of equal parts, set on the fire, boil gently till done, turning it over several times. Dish the bird, strain the sauce over it, and serve warm.
After being stuffed with truffles, it may be kept two days before cooking.
Cold.—What is left from the previous day's dinner is known under the name of cold meat.
For about half a chicken put one ounce of butter in a saucepan, and, when melted, turn into it a financière garniture, and half a pint of Madeira wine, boil gently about eight minutes, put the cold chicken cut in pieces in it; leave just long enough on the fire to warm it, and serve.
If not a roasted or broiled chicken, or part of either, you merely warm it in the bain-marie if possible, or on the fire, and serve as it is.