The record-union., 1896-12-03

pieces, put the pieces in an agate stew
pan with ONE onion, in which you put
Glove; add some white broth, sufficient
to cover the pieces: the chicken being
cooked, make your sauce with the broth,
beat two pinches of curry with two yolks
of eggs and a tablespoonful of cream,
and thicken your sauce; arrange your
chicken on a plate with border of rice;
you can, if you like, mix the rice with
the stew; some people prefer it.
Chicken PattieS-Boil the chicken un-
I'll tender and pick the meat from the
bones. removing skin and gristle. Cut
it into small bits and spread it on strips
OF puff paste, after having seasoned it
we'll with salt, pepper and butter. Wet
the edges of the paste and press them
firmly together, thus making the chicken
into little. old-fashioned "turn-overs."
Bake them a nice light brown, then
serve them with a gravy made of the
liquor in which the chicken was boiled.
Jellied Chicken--One chicken boiled
till very tender; season With salt and
pepper few minutes before removing
from the fire. Let the liquor cool, skim
off the oil, heat it again, and stir in one
tablespoonful of gelatine, which has
been soaked one hour in two tablespoon
fuls of water; slice two hard-boiled eggs
very thin, placing around the sides and
on the bottom of dish cut the chicken
quite fine with a knife, leaving out the
skin; place it lightly in the dish with
the eggs, pour the liquor over it, have
only enough to cover; when hardened
turn out on a platter garnished with
parsley and a few slices Of lemon.
Chicken Croquettes-Select one good
hen. One-fourth pound butter, half
pint sweet milk, a very little mace,
three tablespoonfuls flour, half pint
chicken stock, salt and white pepper to
taste, the juice of half lemon. one
fourth can mushrooms. Boil the chicken
and let it cool, remove the meat from the
bones, cut in small pieces, and chop the
mushrooms. Then melt the butter in
saucepan, stir in the flour, cream and
stock, and continue stirring until it
bOilS: then take off the fire. add the
seasoning, chicken and mushrooms.
Spread thin on platter and let it cool.
When quite cold make in oblong shape,
dip into whipped egg, then into cracker
crumbs, and fry in boiling hot lard, two
or three at a time, With sufficient fat
to let them swim. This quantity will
serve eight persons.
Chicken la Reine-Clean and truss
a chicken. Cut one onion and one-half
carrot into small pieces and put into a
pan: add one sprig of parsley, one bay
leaf and four cloves. Put in the chicken
add one pint of stock, one teaspoonful
salt and one Saltspoonful of white pep
per. Cover and cook until tender, bast-
ing often. When done. take out the
chicken, cover with crumbs Drowned in
butter, and serve with sauce
An elegant sauce for chicken is made
by melting two tablespoonfuls of but
ter and adding two tablespoonfuls Of
flour: then pour on slowly one pint of
hot chicken liquor. add one cupful of
cream, season with salt and pepper and
one teaspoonful of lemon juice.
Pressed Chicken-Boil the chicken un-
til it is We'll done. then remove the
meat from the bones, placing the light
and the dark meat in separate dishes.
Chop each separately, and when it is
fine, season to taste with salt and pep
per. Add several crackers, rolled, to
the liquor in which the chicken was
boiled, stirring until smooth. Now put
in dish first layer of white meat,
then of dark, until all the meat is used;
pour the liquor over all; place a weight
on the chicken and set it away where
it will become cold. Cut in slices, lay
them on nice plate and garnish with
lemon.
Chicken Salad-Take the breast of
two chickens, two large lunches Of eel
cry and four hard boiled eggs; chop
these separately and fine, put together
and mix thoroughly. Then make
dressing of one tablespoonful of mus
tard, two tablespoonfus of sugar, one
cupful of vinegar and one-half cup of
butter; pour hot over the salad.
Chicken Pie--Boil your chicken very
tender, remove from the bones, season
with salt and pepper, and a good sized
piece of butter. For the crust take one
quart of flour stir in two tablespoon
fuls of baking powder. one-third of
cupful of melted butter, mix with sweet
milk stiff enough to roll out. Roll half
an inch thick or more, place in a deep
baking dish, put in the chicken meat
with sufficient broth in which it was
boiled to make it moist, but not run
over. Then put on the top crust, wet
the edges and press them together, and
make d large hole i'll the center of top
crust to let out the steam. For a large
pie use double the amount of crust
Cream Chicken-After skinning your
chickens cut them nicely. dip them in
yolk Of egg and cracker crumbs and fry
them in butter. Boil one pint of cream
or milk with a lump Of butter blended
with -four for thickenng; then chop up
"A very little green parsley and pour ii
over the chicken and garnish the whole
with parsley.