If roasted or broiled, it is served in blanquette, thus:
Cut up the meat in slices, have in a stewpan and on a good fire a piece of butter the size of two walnuts; when melted, sprinkle in it a pinch of flour, stirring with a wooden spoon the while; then pour in also, little by little, two gills of warm broth, same of boiling water, half a teaspoonful of chopped parsley, salt, pepper, and two or three small onions fried in butter; boil fifteen minutes. After that time subdue the fire, place the slices of chicken in the pan, and serve as it is when well warmed.
Instead of onions, slices of pickled cucumbers may be used.
Another way.—Cut up the chicken or part of it as for fricassée. Put a little butter in a stewpan and set on the fire; when melted, sprinkle in it a little flour, half a teaspoonful of chopped parsley, same of chopped mushrooms, stir with a wooden spoon the while, two or three minutes after which add two gills of white wine, boil the whole fifteen minutes; then subdue the fire, put the pieces of chicken in the pan, and serve as it is when warm.
It may also, after it is cut up, be served cold, with an oil, piquante, or poivrade sauce.
The same, in Fricassée.—An old chicken that has been used to make broth, either alone or with beef, when cool, or the next day, may be prepared just as a spring chicken in fricassée.
In Salad.—It is made with cold chicken, roasted or baked, with a whole one or part of it.
Cut all the meat in dice and put it in a bowl.
Cut just as much roasted or baked veal in dice also, and put with the chicken.