Comprising Fricassee of Chickens, with Mushrooms, etc.

d la St. Lambert.

a' la Dauphine.

a' la Financiere.

a' la Chexaliere.

d la Romaine.

Chickens, d la Marengo. with Oysters, etc. with Truffles, etc. d la Provencale.

Chickens, d la Lyonnaise.

a' la Diable.

a' la Tartare.

a' I' Algerienne.

,, d la Florentine.

Curry of ditto, a' I' lndienne. Fritot of Chickens, with Tomata Sauce, etc. Capilotade of Chickens, a' I' ltalienne. Chickens, d la Toscane. 31arinade of Chickens, fried in Batter.

968. Fricassee Of Chickens, With Mushrooms, Etc

Procure two fat, plump chickens, and after they have been drawn, singe them over the flame of a charcoal fire, and then cut up into small members or joints, in the following manner: - First, remove the wings at the second joint, and the legs at the knotty bend of the first joint; then take hold of the chicken with the left hand, and with a sharp knife make two parallel cuts, lengthwise, on the back, about an inch and a half apart, so as partly to detach or at least to mark out where the legs and wings are to be removed; the chicken must next be placed upon its side on the table, and, after the leg and fillet (with the pinion left on the upper side) have been cut, the same must be repeated on the other, and the thigh-bones must be removed. Then, separate the back and breast, trim these without waste, and cut the back across into two pieces: steep the whole in a pan containing clear tepid water for about ten minutes, frequently squeezing the pieces with the hand to extract all the blood. Next, strew the bottom of a stewpan with thinly-sliced carrot, onion, and a little celery, three cloves, twelve pepper-corns, a blade of mace, and a garnished faggot of parsley; place the pieces of chicken in close and neat order upon the vegetables, etc., moisten with about a quart of boiling broth from the stockpot, or failing this, with water, cover with the lid, and set the whole to boil gently by the side of the stove-fire for about half an hour, when the chickens will be done. They must then be strained in a sieve, and their broth reserved in a basin; next, immerse the pieces of chicken in cold water, wash and drain them upon a napkin, and afterward trim them neatly and place them in a stewpan in the larder. Then put 2 oz. of fresh butter to melt in a stewpan, to this add two tablespoonfuls of flour, and stir the roux over the fire for three minutes without allowing it to acquire any color; it should then be removed from the stove, and the chicken-broth being poured into it, the whole must be thoroughly mixed together into a smooth sauce; throw in some trimmings of mushrooms, and stir the sauce over the fire until it boils, then set it by the side to continue gently boiling to throw up the butter and scum. When the sauce has boiled half an hour, skim it, reduce it by further boiling to its proper consistency, and then incorporate with it a leason of four yolks of eggs, mixed with a pat of butter and a little cream ; set the leason in the sauce by stirring it over the fire until it nearly boils, then pass it through a tammy into the stewpan containing the pieces of chicken, and add thereto half a pottle of prepared button-mushrooms. When about to send to table, warm the fricassee without allowing it to boil, and dish it up as follows:

First, put the pieces of the back in the centre of the dish, place the legs at the angles, the bones pointed inwardly; next, place the fillets upon these, and then set the pieces of breast on the top; pour the sauce over the entree, and place the mushrooms about the fricassee in groups; surround the entree with eight or ten glazed croutons of fried bread cut in the form of hearts, and serve.

Note. - Truffles cut into scollops, or shaped in the form of olives; crayfish-tails, button-onions, or artichoke-bottoms, cut into small pointed quarters, may also be served with a fricassee of chickens.