Chicken A La Cannes Poulet A La Cannes

Pick, singe, and bone a fowl, as for Galantine (vol. i.), and season the inside with pepper and salt; prepare a farce thus: - Put eight hard-boiled yolks of eggs chopped fine, six ounces of fat and lean raw ham, one and a half pounds of fresh pork or veal (that has been pounded and passed through a coarse wire sieve), two chopped eschalots, a good tablespoonful of chopped parsley, a saltspoonful of chopped thyme and bay leaf, and two ounces of freshly-made white breadcrumbs into a basin, and mix with it two whole raw eggs, then add one dozen raw bearded oysters; stuff the chicken with this farce and fasten it up well to prevent the stuffing escaping; tie it in a well-buttered cloth and put it into a stewpan with enough good flavoured boiling stock to cover it; let it simmer from half to three-quarters of an hour (according to the size of the fowl), take up and leave till cool, then remove the cloth and roll up the fowl in dried pork caul; fasten it with a needle and cotton, leaving a piece of the cotton hanging, so as to draw it away after cooking, then dust it well with flour, brush over with whole beaten-up egg, and roll it in white breadcrumbs; place it in a pan with enough clean boiling fat to cover it, and fry for eight to ten minutes, when it should be a nice golden colour; dish up on a bed of crisply-fried parsley on a dish paper, and serve Veloute sauce (vol. i.) in a sauceboat. This can be served for a remove for dinner or luncheon dish, and is also excellent when cold.

Chickens A La Chanceliere Poulardes A Ia Chanceliere

Take two good fat poulardes, bone them, free the feet from the top skin, and clip the nails off, and press them into the leg where the bone has been taken from; fill the birds with farce (see 'Chicken a la Vien-noise '), and truss them for boiling, making them as nice a shape as possible; place a piece of fat bacon on the breast of each, and tie them up in a well-buttered cloth. Put into a stewpan the bones from the birds, the liquor and beards from the oysters used in the preparation of the farce, some vegetables, such as carrots, onions, celery, leek, thyme, parsley, and bayleaf, two blades of mace, a little salt, and a teaspoonful of peppercorns; place the poulardes on this, and cover with light stock or water; put the pan on the stove, just bring the contents to the boil, skim it, and let it simmer very slowly for about one and a quarter to one and a half hours. Take up, put away till cold, then remove the cloths and bacon, and mask one side of each poularde with Tongue puree (see recipe), and the other side with Aspic cream (vol. i.). Take some prettily-cut shapes of truffle, and ornament the breasts of the birds with them, using a little liquid aspic jelly to keep the garnish in its place; then coat over the truffle with a little more of the jelly to give it a glazed appearance. Place in the centre of the dish on which the poulardes are to be served a block of boiled rice (see recipe) and some finely-chopped aspic jelly; arrange the poulardes as shown in the engraving; place a hatelet skewer in the centre of the rice, garnish the back and front of the rice block with Financiere garnish, and arrange round the base of the dish some tomatoes and little timbals of pate de foie gras, and serve for a ball supper or luncheon dish. The stock left from the braising of the pou-lardes will make excellent soup.