Observation

When you have an opportunity of buying: the fowls yourself, choose always white- legged ones; their flesh is finer, and the skin tender; they also took better at table. The manner of fattening fowls is, to separate them from the other chickens mix together some oatmeal,, milk, boiled potatoes, and bread, if you have any left from the table ; add to the whole of it a little dripping; mind not to give them too much at a time, and not more than twice a day; above all, keep them very clean. When they are sufficiently fattened, kill them, or they will fall ill and die.

Fowl Au Consomme, Generally, Termed Au Gros Sel

Take a fine fat fowl, the flesh and skin of which are perfectly white ; empty the fowl without making too great an aperture, singe it gently and scald the legs, which are to be turned inside of the body; then lay on it a pretty thick layer of fat bacon; fasten it tight, and let it be boiled in broth, which must boil before you put it in, otherwise the fowl would lose its white colour. If the fowl is of a larger size, it will require an hour and a quarter before it is done enough : if it is of a common size, one hour only will do. Next drain it in a dish, wipe off all the fat, and send it up with a little of the liquor in which it was boiled, with the addition of a little salt and glaze.

Fowl, Or Gros Sel

The same as above, with the only difference, that you lay both over and under the fowl some crystallized salt, that has not been pounded.

Fowl A La Montmorenci

The same care and attention are requisite in this case as in the former. The fowl being trussed up, you have some boiling water ready, then laying hold of the fowl by the saddle, dip the breast only into the water in order to give additional firmness to the skin and flesh: next dip it into cold water. When the fowl is quite cold, lard the whole breast in the same manner as a fricandeau of veal, and put it into an oval stew-pan, trimmed all round with fat bacon, and moisten with the poele, but none at the top. There must be a brisk fire over it* and a slow one under it, the same as for a fricandeau, and it will be done within three-quarters of an hour at most. Dry the bacon with a salamander, glaze' of a good colour, and send up with sauce ct l'Allemande.

Fowls' La Condie

Procure a nice fowl, singe and truss it up as above; slit the breast, and introduce small slices of truffles cut into the following shape into the slits that you have made; cover the whole with slices of bacon, and let it be stewed as above. Care must be taken,, however, when you pour out the bacon, not to derange the symmetry. This dish requires to be garnished in imitation of a chambord with larded sweetbread, cocks'-combs, pigeons a la gautier, large quenelles a la cuilliete, and sauce it la financiere.

Fowl A La Turque

Empty a fine fowl, and be particular in washing the inside of it with yery hot water; if you leave any blood in it, the rice would be full of scum. Your rice having boiled a sufficient time in rich consomme, season it with salt, and introduce some into the body of the fowl, which you next roast, well wrapped up in layers of bacon, and in paper; it requires an hour to have it sufficiently done. Send it up with rice round the fowl, the same as you have used to put inside, only add to it two spoonfuls of very good be-chamelle, well seasoned; do not let it be too thin, and pour a little veloute over the fowl. Take particular care to keep the fowl white.

Fowl A La Dreux

. The fowl to be singed and trussed up as above. In order to give it additional firmness, use boiling water, as in No. 4. Cut some ham into long squares ; lard the breast of the fowl in imitation of a small draft-board, put it into the stew-pan, as above, and moisten with poele. The same time, and no longer, is requisite for the fowl to be completely done. To this must be added the sauce a' FAlle-mande.

Fowl Aux Olives

Singe, etc. etc. a fine fowl as above: then take some olives, which are to be blanched till they are no longer briny. Next boil them in a thin Espagnole. Skim the sauce and add a little lemon-juice, and pour it under the fowl. Serve up with some stuffed olives, without stones. Turn the olives with your knife, so as to take out the stone, and leave the olive whole.