361. Chickens En Papillotte

Cut three squab chickens in halves. Oil six large circles of strong white paper, or use Soyer bags of a suitable size. Place a piece of chicken on a thin slice of ham, cover with cream sauce (No. 123), with a few mushrooms and sliced truffles in it, or green peas. Fold the paper over and fasten tightly; place on a rack in a baking pan and cook in a moderate oven about half an hour. Serve in the paper.

362. Chicken Picante - Peruvian

Cut up a fowl in rather small pieces and stew until nearly tender; add four medium-sized potatoes, cut in halves, and boil twenty minutes more. Half an hour before serving fry two chopped onions in two tablespoons of lard; add the pulp of six chile peppers, prepared as in No. 116. Bring to a boil, add two tablespoons of olive oil and, when very hot, a cupful of dairy cheese chopped. Stir until the cheese is melted, then pour over the chicken and bring all to a boil, being careful not to let it burn.

363. Chicken Pilaf - Persian

Boil a fowl in two quarts of water with two chopped onions, a bay leaf, six pepper corns, six cloves, a small stick of cinnamon and a tablespoon of salt. When it begins to be tender remove and cut the white meat into small pieces. Strain the broth, of which there should be about a quart, and boil. Sprinkle into it a cup of well washed rice, cover and boil hard for ten minutes; then add a cup of seeded raisins, a large lump of butter and the chicken. Cover and simmer on the back of the stove until the rice is thoroughly cooked and has absorbed the liquid, stirring occasionally with a fork.

364. Chicken And Pineapple A La Pekin - Chinese

Remove all the bones from a young chicken and cut the meat into small pieces. Shred a canned pineapple also. Clean a small piece of green ginger root, pound it and soak in a cup with two teaspoons of sherry for a few minutes, then squeeze over the chicken. Heat a spoonful of oil in a spider, brown the chicken in it; then add a very little boiling water, cover and steam until it is tender. Thicken the gravy with a dessert spoon each of cornstarch and sugar, dissolved in some of the pineapple juice, and boil for a few minutes; then add the pineapple, heat through and serve.

365. Chicken In Pipian - Mexican

Fry the pulp of six chile peppers (No. 116), with the crumb of a quarter of a loaf of stale bread in a large spoonful of lard, then pound until smooth. Blanch and roast half a cup each of almonds and peeled melon seed, chop fine and pound. Boil a young fowl until tender in water to cover well, then cut in pieces. Strain a pint of the broth and add it to the other ingredients, with salt to taste; add the chicken, heat through and serve.

366. Chicken Satsuma - Japanese

Place a tender chicken, cut in small pieces, in a deep iron pot with a carrot, a parsnip and a potato, cut up. Barely cover with boiling water and season with Japanese soy to taste. Cover and simmer until it is tender, removing the scum from time to time. Do not use salt or butter. Serve with boiled rice.