Croutons

Take some stale tin bread and cut it into slices about a quarter of an inch thick; then stamp from it some hollow kite-shaped pieces, by means of two heart-shaped cutters of different sizes, and fry in clean boiling fat till a pale golden colour; take them up and drain, and brush over one side slightly with raw white of egg, and sprinkle one half with finely-chopped raw green parsley, and the other with grated Parmesan cheese.

Chicken A La Minute Poulet A La Minute

Pick, singe, and cleanse a chicken, and cut it up into neat joints, season with a little pepper, salt, chopped bayleaf, thyme, parsley, and eschalot, and one or two well-washed and chopped mushrooms, and fry altogether with the chicken in a well-buttered saute pan for ten to fifteen minutes, occasionally turning it over. Sprinkle into the pan one and a half ounces of sifted flour, add a wineglassful of sherry, three-quarters of a pint of good stock, and the juice of a lemon; boil for about fifteen minutes, and dish up the joints in a pile on a hot dish; pour the sauce all over the joints of chicken, and garnish the dish with crisply fried croutons of bread arranged as a border. Serve for an entree for dinner or luncheon.

Sauce For Chicken A La Minute

Mix three raw yolks of eggs in a basin with three tablespoonfuls of stock; stir quickly into the liquor in which the chicken was cooked till it thickens, but do not let it boil; pour over the chicken, and serve.

Chicken A La Rubanee Poulet A La Rubanee

Take a roast fowl, cut it up into neat pieces, remove the skin from it. then put it into a saute pan; cover it over with Rubanee sauce, and simmer for about fifteen minutes; then dish up in a pile, pour the remaining sauce over, and garnish here and there with prettily cut croutons. Serve for an entree for dinner or luncheon. Pheasant or partridge can be used in the same way, and any cold bird can be used up similarly.

Chicken A La Virginie Poulet A La Virginie

Pick, singe, and cleanse a nice young chicken and cut it into neat joints, season with a dust of Marshall's Coralline Pepper, salt, and a little white pepper; put the joints into a stewpan with a bunch of herbs (thyme, bayleaf, parsley) and six sliced onions, and fry altogether for about twenty minutes, stirring occasionally while frying. Then mix with it one and a half ounces of Creme de Riz, a teaspoonful of chutney, a teaspoonful of curry powder, one and a half pints of new milk or stock, four finely-chopped fresh mushrooms, a quarter-pint of mushroom liquor, a quarter-pint of oyster liquor, and twelve pounded raw sauce oysters; bring altogether to the boil, then place the cover on the pan and let the contents cook slowly on the side of the stove for about forty minutes; then mix with it an ounce of Creme de Riz that has been mixed with a tablespoonful of lemon juice. When cooked remove the joints, pat them aside in a warm place, colour the sauce with eight or ten drops of Marshall's Liquid Carmine, rub altogether through the tammy, mix with it a quarter-pint of cream, and make quite hot in the bain-marie. Dish up the chicken in a pile on a hot dish, pour the sauce over, garnish round the dish with the prepared croutons in the form of a border, and serve for an entree for dinner or luncheon.