Pulled Chicken (Or Turkey)

Boil a fowl till three parts done, and let it stand till cold; then take off the skin, cut the white meat into slips, put them into a stewpan, add a little cream, a very small quantity of grated lemon peel, and pounded mace, cayenne, salt, one eschalot chopped, a little lemon juice, and a spoonful of consumé; thicken with a little flour and water, simmer it over a fire ten minutes, during which time score the legs and rump, season them with pepper and salt, broil them of a good colour, and serve them up over the pulled chicken.

Another Way To Make Pulled Chicken

Cut the fowl as above, and add to it some ben-shamelle; or, instead of thickening with flour and water as the above, add, five minutes before it is to be served up, a leason of two eggs.

Pullet A La Memorancy

Bone it, leaving the legs and wings on; then season the inside with pepper, salt, and beaten spice. Put a light forcemeat into it, sew it up, truss it as for roasting, set it with hot water, lard it neat; and roast it gently with a veal caul over. When it is done, take off the caul, glaize the larding and serve it up with white ragooed sweetbreads round it, or with strong cullis or plain benshamelle.

Chickens With Lemon Sauce

Boil two chickens as white as possible, or braise them with bards of bacon over them; and when they are done wipe them dry and pour the sauce over. Or the sauce may be put round the chickens, and upon the breast of them put leaves of scalded tarragon as fancy directs.

How To Make Lemon Sauce

Pare two lemons and cut them into very small pieces in the form of dice; then take the liver and scalded parsley chopped, put them into a stewpan, add some boiling benshamelle and a little melted butter, and simmer over a lire for two minutes.

Legs And Wings Of Fowls With Parsley

Cut the legs full, and the wings, with the meat of each side of the breast, to be cut off with them; then bone and stuff the legs with light forcemeat coloured with boiled parsley rubbed through a tamis cloth; sew them up, dip them in white of egg, roll them in breadcrumbs, put them in two paper cases - a leg and wing in each; bake them; when they are to be served up, put round them a sauce made with mushrooms and lean of ham chopped very fine, added to some cullis and a spoonful of white wine; let the liquor be reduced almost to a glaize. Fried parsley to be served upon a plate.

Fricassee Of Chickens Or Rabbits (White)

Out them into pieces and blanch and drain them dry; then put them into a stewpan, with a little veal stock, a blade of mace, and a middling-sized whole onion. Stew them gently till three parts, done; then add slices of blanched throat sweetbreads, stewed white button mushrooms, egg balls, and pieces of artichoke bottoms. When they are all nearly stewed, season with salt and a little le-mon juice, add a leason of three eggs, simmer it over a fire for live minutes, taking care not to let it curdle, and serve it up very hot, with the mace and onion taken out.

N. B. Instead of a leason, the stock it is stewed in may be almost reduced, and a bensharnelle add-ed with the sweetbreads, mushrooms, etc.