Croutons For Chicken A La Virginie

Cut some stale bread in slices about a quarter-inch thick, and then with one large and one small heart-shape cutter stamp out into about two dozen heart shapes. Fry them in clean boiling fat till a nice golden colour, drain them on a pastry rack, which will prevent them from tasting greasy, brush over one side of each with a little raw white of egg, and mask some with chopped raw green parsley, some with chopped lean cooked ham, and some with finely-chopped truffle; dish up alternately.

Outlets Of Chicken A La Nimoise Cotelettes De Volatile A La Nimoise

Butter some small cutlet-moulds and arrange in the centre of each a star of finely-cut truffle, and at the side, from the top to the bottom, place one row of cooked green peas and some little diamond-cut shapes of cooked tongue, setting them with cream of chicken as below; nearly fill the moulds with this mixture, make a well in the centre of it, and place inside a raw bearded oyster (that has been seasoned with lemon juice) and about a saltspoonful of Mushroom puree (vol. i. page 35); cover over with more of the farce, and place the moulds in a saute pan on a fold of paper. Pour in the pan stock or water to three parts the depth of the moulds, cover over with a buttered paper and cook them in a moderate oven for about fifteen minutes; then take them up, turn out the cutlets, and dish them on a border of potato, as in the engraving, and serve with Chestnut puree (vol. i. page 34) or any other nicely cooked vegetables in the centre, and the sauce round the base. Use for a dinner entree and serve hot.

Cream Of Chicken For Cutlets A La Nimoise

Take twelve ounces of raw chicken, six bearded sauce oysters, half a pound of Panard (vol. i.), one large tablespoonful of thick Bechamel sauce (vol. i.), one ounce of butter, a little salt and cayenne pepper, and three whole eggs; pound the chicken till smooth, then pound the other ingredients, add the eggs, and work all together into a paste; add a large table-spoonful of cream, rub through a wire sieve, and use. Enough for twelve cutlets.

Sauce For Cutlets A La Nimoise

Take the bones from the chicken, the beards and liquor from the oysters, six peppercorns, a gill of white wine, a wineglassful of sherry, two or three sliced white mushrooms, a little bacon bone, and a bunch of herbs; cover with water, and bring to the boil, add a little salt, skim it. and slowly boil for about an hour; then mix one pint of it with one and a half ounces of arrowroot that has been mixed with two ounces of butter, a gill of cream, and the juice of a lemon; reboil, tammy, and use.

Cutlets Of Chicken. Sauce Rubanee Cotelettes De Votaille. Sauce Rubanee

Take a picked and cleansed chicken, remove the breast fillets, and set aside (to be used up for another entree, such as Supremes); remove the remaining meat from the carcase, free it from skin, and pound it till smooth. Take half a pound of it and mix with it a quarter-pound of cooked ham, one ounce of good butter, six raw bearded sauce oysters, a dust of coralline pepper and salt, a quarter-pint of thick Bechamel sauce (vol. i.), and three ounces of Panard (vol. i.); mix with two and a half whole raw eggs, and two tablespoonfuls of thick cream; rub through a wire sieve, mix with a large finely-chopped truffle, or a teaspoonful of finely-chopped raw parsley; mix up together and put into a forcing bag with a large plain pipe, force it out into some little buttered cutlet moulds that are sprinkled over with a little finely-chopped truffle, knock the moulds on the table, smooth them over with a hot wet knife, place them in a saute pan, cover over with a buttered paper, pour in the saute pan a little boiling water, just sufficient to cover the bottom, place the pan in a moderate oven, and cook the cutlets for about fifteen minutes. When firm, take up, arrange them on a border of potato, fill up the centre with cooked peas or beans (that have been mixed with a little butter and a pinch of castor sugar), pour Rubanee sauce over the cutlets, and serve for an entree for dinner. The quantities given are sufficient for six to eight people.