Mushrooms For Little Coquilles A La Mondaine

Well wash, peel, and dry some fresh mushrooms, and stamp them out with a round cutter into little rounds about the size of a penny piece, place them in a buttered stewpan with a little pepper, salt, and oyster liquor; cook till tender, take up, and use.

Puree Of Game For Little Coquilles A La Mondaine

Add to half a pound of cooked game two tablespoonfuls of cold Brown sauce (vol. i.), a tablespoonful of port wine, a dust of coralline pepper, and a teaspoonful of Bovril; pound these till smooth, then rub through a sieve, and use.

Curried Chicken A L'anglaise Poulet En Kari A L'anglaise

Pick, singe, and cleanse a chicken, cut it into neat joints, season with ground black pepper and salt, and put it into a stewpan with four large or six small onions cut in dice shapes, two or three sour apples, sliced, and fry in two ounces of butter with a bunch of herbs; then mix in a large tablespoonful of flour and a tablespoonful of Marshall's Curry Powder, the same of chutney, and a teaspoonful of curry paste, and the juice of a lemon; pour over this one and a half pints of light stock or water, and cook on the side of the stove for rather better than half an hour; then remove the meat, and pass the puree through the tammy, add a gill of cream to it, put the chicken in, and make quite hot. Dish up on a border of rice (vol. i.). Serve for an entree for dinner or luncheon.

Chicken In Casserole Poulet En Casserole

Pick and singe a nice fat chicken, and truss it as for braising; rub it all over with butter, then put it into the casserole bowl with about one and a half pints of really good flavoured stock made from game or poultry bones, a quarter of a pound of streaky bacon cut up into strips about an inch long, two wineglassfuls of sherry, mixed with an ounce of arrowroot, a teaspoonful of Bovril, a bunch of herbs, two peeled eschalots, and one or two fresh mushrooms, all tied up in a piece of muslin; put the bowl in a well-heated oven, and let the chicken cook for about thirty to forty minutes, during which time frequently baste it, and, if needed, add a little more good stock whilst cooking. The bird should be a nice golden colour when ready. Take out the muslin bag with its contents, remove the strings from the bird, skim the fat from the gravy, then place the bowl on a flat dish on a napkin, and serve at once. Other birds are excellent prepared in a similar manner, and may be served for a remove, or as a second-course or luncheon dish. They must always be served very hot.

Chicken A La Toulouse Poulet A La Toulouse

Take a picked, singed, and cleansed chicken or poularde, well rub it with lemon juice, trues it fop boiling, place it in a buttered paper and put it into a saucepan with enough cold water to cover it, with four peeled and sliced onions, a bunch of herbs (thyme, parsley, and bay leaf), a little salt, and a few peppercorns; place the pan on the stove and let it come to the boil, skim, and simmer for about an hour or longer according to size. When cooked take up, remove the paper and strings, pour a rich Veloute sauce (vol. i.) all over it, garnish with Financiere and sliced truffle, slices of tongue, Chicken Quenelles (see recipe), and cooked button mushrooms. Place some hatelet skewers in the fowl, and serve for luncheon, dinner, or as a remove for a party.