Slices Of Chicken A La Diable Tranches De Volaille A La Diable

Take any nice neatly-cut slices of cooked chicken (boiled or roast, that left from a previous meal will answer the purpose), place them on a plate, season with a little salt, and pour over them a little warm butter, then mask them over with Devil paste (vol. i. page 32), put on a hot grill-iron and grill or broil till a nice brown colour and quite crisp on the outside. Dish up in a pile, garnish with bunches of watercress salad, and serve for a breakfast, luncheon, or second-course dish in place of a roast. Any kind of game or poultry can be used in the same way.

Chicken Puree A La Chevet Puree De Volaille A La Chevet

Take any remains of cold chicken, free it from skin and bone, and pound it till quite smooth, then mix it with enough thick Soubise sauce (vol. i.)to make it into a stiff paste, season with a little salt, then rub through a wire sieve, make the mixture quite hot in the bain-marie; then put it into a forcing bag with a large rose pipe and force it out in the form of a border on to a hot entree dish, garnish it round with bunches of buttered rice, as below, and quarters of hard-boiled eggs (or whole plovers' eggs when in season). Serve very hot for a luncheon or second-course dish.

Buttered Rice For Garnish For Chicken Puree A La Chevet

Bring a quarter of a pound of Patna rice to the boil, then strain and wash it well in cold water, return it to a stewpan of boiling water, of which there should be plenty to completely cover the rice, season with a little salt, boil for twelve to fifteen minutes, strain, and rinse with boiling water, and leave in the colander to dry. When dry turn out on to a baking-tin, pour over it a little warm butter, sprinkle with a little of Marshall's Curry Powder, and put into a hot oven for about five minutes; then use, and when arranged round the puree pour over it a little Tomato butter (vol. i.).

Spread Eagle Aigle Eployee

Take a nice fat bird, either chicken, partridge, etc, singe and cleanse it and split it down the back; leave the wings on, but remove the breast bone, and season it well inside with a little pepper, salt, and mixed English and French mustard, spreading this well over it. Sprinkle over it some chopped lean cooked or raw ham, and some eschalot, thyme, parsley, and bay leaf. Cut off the lower part of the legs just above the joint, and crack the bones just below the first joint; then place the feet of the bird into the spaces the bones have been taken from, first cleansing the feet: then skewer up the bird in a flat form; brush it well over with warm butter or dripping, put it on a well-buttered baking-tin and cook it in a moderate oven for about twenty minutes, keeping it well basted while cooking; then take up, remove the trussing skewers and replace them with silver ones. Dish up the chicken on a hot dish, garnish the top and bottom of the dish with a watercress salad, and serve, with Capsicum sauce (see recipe) round the dish, for breakfast, luncheon, or second course.