CHICKEN RECIPES

Ingredients: Chicken, Bechamel, stock, semolina flour, potatoes, salt, eggs, butter, smoked tongue or ham.

Prepare a puree of chicken or turkey and a small quantity of grated tongue or ham, and whilst you are pounding the meat add some good gravy or stock.  Then make a Bechamel sauce and add two table-spoonsful of semolina flour, a boiled potato and salt to taste, boil it up and add the puree of fowl, then let it get nearly cold, add yolks of eggs and the white beaten up into a snow (for
one pint of the puree use the yolks of three eggs.) Pour the whole into a buttered souffle case, and half an hour before serving put it in a moderate oven and serve hot. You can use game instead of chicken, and serve in little souffle cases.

Ingredients: Chicken, butter, vegetables, rice or macaroni, peppercorns, stock, ham, tomatoes, bay leaves, onions, cloves, Liebig.

Roll up a chicken in buttered paper and put it in the oven in a fireproof dish with all kinds of vegetables and a few peppercorns. Leave it there for about two hours, then put the chicken and vegetables into two quarts of good stock and let it simmer for one hour. Serve on well-boiled rice or macaroni and pour the following sauce over it. 

Sauce:  Two pounds tomatoes, one big cup of good stock, a quarter pound of chopped ham, three bay leaves, one onion
stuck with cloves, one teaspoonful of Liebig. Simmer an hour and a half.

Ingredients: Bread, chicken forcemeat, tongue, truffles, herbs, cream, stock, butter, flour, eggs.

Cut a bit of crumb of bread into round or square shapes, and on each put a spoonful of fowl or rabbit forcemeat, a little chopped tongue, and a slight flavouring of chopped herbs; cover with a slice of bread the same shape as the underneath piece, put them in a buttered fireproof dish, and moisten them well with cream, butter, and stock. Cook until all the liquor is absorbed, but turn
them over so that both sides may be well cooked, then flour and dip them into beaten-up eggs; fry them a good colour and serve very hot.

NOTE: For a maigre dish use forcemeat of fish or lobster, and more cream
instead of stock.

Ingredients: Chicken, onions, celery, salt, parsley, carrots, butter, stock, olives, tomatoes.

Cut up half an onion, a stick of celery, a sprig of parsley, a carrot, and cook them all in a quarter pound of butter. Into this put a chicken cut up and let it act brown all over, turn when necessary and then baste it with boiling stock. Add four Spanish olives cut up and four others pounded in a mortar, eight whole olives and three tablespoonsful of tomato puree reduced, and when
the fowl is well cooked pour the sauce over it.

Ingredients: Chicken, butter, flour, stock, bacon, ham, mushrooms, onions, cloves, eggs, cream, lemons.

Cut up a chicken into quarters and put it into a saucepan with three
ounces of butter and a tablespoonful of flour Put it on the fire,
and when it is well browned add half a pint of stock, bits of bacon
and ham, butter, three mushrooms (previously boiled), an onion
stuck with three cloves.  When this is cooked skim off the grease,
pass the sauce through a sieve, and add the yolks of two eggs mixed
with two tablespoonsful of cream.  Lastly, add a squeeze of lemon
juice to the sauce and pour it over the chicken.

Ingredients:  Chicken, butter, flour, stock, bacon, ham, mushrooms,
onions, cloves, eggs, cream, lemons and tomatoes.

Cut up a chicken into quarters and put it into a saucepan with three
ounces of butter and a tablespoonful of flour Put it on the fire,
and when it is well browned add half a pint of stock, bits of bacon
and ham, butter, three mushrooms (previously boiled), an onion
stuck with three cloves.  When this is cooked skim off the grease,
pass the sauce through a sieve, and add the yolks of two eggs mixed
with two tablespoonsful of cream and than add either a puree of tomatoes
or tomato sauce.

Ingredients: Chicken, butter, parsley, lemon, small onions, bread crumbs.

Cut up a chicken and put it into a frying pan with two ounces of
butter, one onion cut up and a sprig of chopped parsley, salt and
pepper; put it on the fire and cook it, but turn the pieces several
times:  then take them out and roll them whilst hot in bread
crumbs, and fry them. Serve with cut lemons.

Ingredients: Chicken, butter, fat bacon, ham, mushrooms, truffles, herbs, spice, gravy.

Cut up a chicken in peaces and cook it in a fricassee of butter, bacon, ham,
herbs, mushrooms, truffles, spice, and good gravy or stock. Serve hot in its own gravy.

Ingredients: Chicken, bacon, ham, bay leaf, spice, garlic, Burgundy, tomatoes.

Braize a chicken with bits of fat bacon, ham, a bay leaf, a clove of garlic with one cut in it, a pinch of spice, and a glass of Burgundy. Only leave the garlic in for five minutes. When cooked serve with tomato sauce.

Ingredients: 4 boned chicken breasts, enough flour for coating, salt and pepper to taste, 1 tablespoon oil, 3 tablespoons of butter, 2 tablespoons lemon juice, 3 tablespoons chicken stock, 3 tablespoons chopped parsley, lemon or lime slices to garnish. 

Cut each chicken breast horizontally into 2 slices. Season the flour with salt and pepper and use to coat the chicken pieces. 
Heat the oil and 2 tablespoons of butter in a large frying pan. Add the chicken and fry gently for about 5 to 6 minutes on each side until tender. Transfer to a warm serving dish and keep hot. Add the lemon juice and stock to the pan juices, bring to the boil, stirring, and boil for 1 minute. Add the parsley and remaining butter and stir until blended. Pour over the chicken and garnish with lemon slices. Makes 4 servings.