It is almost useless to describe what can be made with fat chickens. Whatever can be made with fowl, can also be made with chicken. The only difference is in the length of time requisite for dressing them.

Chickens A L' Lvoire

Take two chickens of the same size and equally white; pick them well and singe them; then thrust your fingers inside to pull out the breast-bone. Having mixed a little butter with the juice of a lemon, and some salt and pepper, introduce an equal proportion of this mixture into the body of each chicken, and bind them up in a good shape. Then put them into an oval stew-pan, surrounded with layers of bacon: next cut the juicy part of a lemon, and cover the breasts of the chickens with thin slices of it and bacon. Pour some poele over them. The chickens will be done in half an hour's time, and retain their white colour. Drain them, take off the packthread, and send them up with the veloute, or bechamelle.

Chickens A La Villeroi

Abe dressed in the same manner as those above. The sauce, however, is to be an aspic lie. (See Aspic Sauce.)

Chickens Ai La Montmorenci

Take two chickens of the same size, and equally white; bind them up as above; next have some boiling water, wherein you dip only the breasts of the chickens to make the flesh firm. Then lard them the same as a fricandeau, and put them into an oval stew-pan, surrounded with bacon, though there is not to be any over them. A large fire is required to seize the bacon; which having acquired a good colour, you remove the fire from over them, and let the chickens boil gently for half an hour : then drain and glaze them nicely, and serve up with a ragout a la financiere. Mind, they must be well done; if any blood should remain in them, the sauce would be spoiled.

Chickens A La Condi

ARE to be dressed as above, but it is useless to dip them into boiling water: slit them equally with a penknife, and introduce between the slits thin slices of truffles and of tongue a l' ecarlate; then stew the chickens as mentioned above, and serve up with the ragout a l'Allemande.

Chickens A La Turque

Take two white chickens of the same size, empty them, and dress them up as above. Then have some rice well cleansed and blanched, and boil it in some consomme. When sufficiently swelled and very thick, season it well, and take one half of it, which you put inside of the chickens; stuff them as full as you possibly can, with the rump turned inside, to prevent the rice from bursting out: then spit the chickens, wrap them up in layers of bacon and paper, and they will be done in one hour. When done, lay them on the rice that remains, into which you pour four spoonfuls of bechamelle, and one spoonful of thick cream. Season the whole well. Mind that you have the inside of the chicken well washed with boiling water, otherwise the scum of it will spoil the rice.

Chickens With Italian Paste

Take two fat pullets as above, dress them in the like manner, but your Italian paste must be in a state of readiness, and made very thick, as it has less substance than rice: then stuff the chickens with part of the paste, and mix the remainder with some bechamelle as above*

Fat Pullets A La Givry

Dress two young pullets, and stew them as directed at No. 1. The givry is made in the following manner: take some small white onions, which you cut into rings ; select them all of the same size, which you stew in a small quantity of consomme; take care your onions are not too much done, for they would break. Then spread these rings at an equal distance over the breasts of the chickens. Have a verd de persil (See Sauces) ready, and put a little in the centre of each ring; the remainder you mix with some sauce tournee, well reduced, and well seasoned; add a little lemon-juice, and a little Cayenne, and pour this sauce under the chickens.

Chickens A La Barbarie With Truffles

Dress two young chickens as at No. 1. Cut small pieces of truffles in the shape of nails, make a few holes in] the breasts of the chickens with a pen-knife, and fill them up equally with the prepared truffles. Then cover the chickens with layers of bacon, and stew them with a poele, as at No. 1, and serve up with an Italienne with truffles.

Chickens A La Cardinal

Take a couple of fat chicken, very white, but mind that the skin is not injured, and pick them with the utmost care: Have some of the spawn of lobster ready pounded; introduce the handle of a small knife between the skin and the flesh, and thus separate the skin without tearing it; next introduce the red butter between the skin and the flesh very evenly; then truss your chickens in the common way, and poele them as usual, but do not do them too much; let them stew gently, and pour under them a love-apple sauce.