Raise the breasts of a roast chicken, remove the skin and sinewy parts and cut the meat into three-sixteenths of an inch squares; also cut a shallot into one-eighth inch squares; fry all lightly in butter without coloring, then add chervil, parsley and mushrooms, all well chopped; fry once more and mix with veloutesauce (No. 415); warm the preparation thoroughly and thicken with egg-yolks, cream, butter and lemon juice. Dress and garnish around with heart-shaped bread croutons fried in butter. An equal quantity of potatoes cut the same size as the chicken may be added, and when the whole is dressed strew the top with chopped parsley.

(2293). Hashed Chicken, Baked (Hachis De Volaille Au Gratin)

Cut a pound of the white meat of a chicken into three-sixteenths inch squares. Fry one shallot in butter without allowing it to brown, add some reduced bechamel sauce (No. 412) and the chicken, seasoning with salt, prepared red pepper (No. 168) and nutmeg. Place on the edges of the basin of a dish a border of potato, pushing it through a pocket furnished with a star-shaped socket; fill the inside of this border with the hash, bestrew with bread-crumbs, pour butter over and bake in a hot oven.