986. Capilotade Of Chickens Or Fowls, A L'Italienne

This entree is mostly served when there happens to be roast fowl or poultry of any kind in reserve. This should be cut up into small joints neatly trimmed, and placed in a stewpan containing some Italian sauce (No. 12), and scollops of mushrooms and truffles; when about to send to table, allow the capilotade to simmer gently on a slow lire until the pieces of chicken have become thoroughly impregnated with the sauce : about ten minutes will suffice for this purpose. The entre'e may then be dished up, and garnished round with croutons of bread; pour the sauce over it, and serve.

987. Chickens, A La Toscane

Prepare these in the first instance as for a frutol, and after the pieces of chicken have been sufficiently steeped, drain them upon a cloth to absorb all the moisture from the exterior, rub each piece over separately with a paste-brush dipped in yolks of egg, and bread-crumb them upon this; they must then be dipped in, or sprinkled over with clarified butter, and again bread-crumbed upon this; they should next be patted into shape with the blade of a knife, and placed in order in a sautapan with some clarified butter. About twenty minutes before sending to table, fry the pieces of chicken of a fine yellow color, and when done, drain them upon a napkin, glaze them over lightly, and dish them up; garnish with macaroni dressed with cheese, pour some essence of fowl under them, and serve.

Note. - This dish may also be served without the macaroni, and is then called a la Viennoise in which case some quenelles of potatoes may be added.

988. Marinade Of Chickens, Fried In Batter

Roast one or more chickens or fowls; when done, cut them into neatly-trimmed joints, and put these to steep for several hours in the following preparation: - Cut into thin slices a large onion, carrot, celery, parsley-root, a few green onions, some parsley, and a clove of garlic, and put them into a stewpan with two ounces of butter, a bay-leaf, sprig of thyme, blade of mace, and four cloves; fry all these of a light-brown color, moisten with half a pint of Sherry, and an equal proportion of French vinegar, add a very little salt, and a pinch of mignionette pepper, and allow the whole to simmer gently until the vegetables are thoroughly done; the marinade must then be strained through a tammy with considerable pressure, in order to extract the flavor of all the ingredients. When about to send to table, drain the pieces of chicken in a napkin, and afterward dip them into some light batter, fry them in hog's-lard of a light color, made hot for the purpose, dish them up on a napkin with fried parsley, and serve with some Italian, Piquante, Poivrade, Provencale, or Tomata sauce; or some essence of anchovies (No. 176), of truffles (No. 168), of shalots (No. 167), or of fine-herbs (No. 170), in a boat separately.