690. Chickens, A L'Allemande

These must be trussed and boiled as usual, and when done, dished up with a border of quenelles of potatoes (No. 812), first poached, then covered with fried bread-crumbs, and placed round the chickens ; sauce them with a rich Allemande sauce (No. 1), and send to table.

691. Chickens, A L'Indienne

Truss two chickens for boiling, lard the breasts closely, and place them in a conveniently-sized stewpan with a carrot, an onion stuck with two cloves, and a garnished faggot of parsley, &c; add some good stock in sufficient quantity to reach up to the larding, place a buttered paper over the chickens, and having put the lid on the stewpan, set them to braize gently, with some live embers of charcoal upon the lid of the pan : about forty minutes will suffice to do them. Then remove the paper, and after drying the larding in the oven for a minute or two, glaze the chickens nicely, dish them up, garnish them round with a border of rice croquettes formed in the shape of an egg, and between each croquette place a minion fillet of fowl decorated with tongue, sauce them round with some Financiere sauce (No. 8), in which have been added two mangoes sliced small, and serve.

692. Chickens, A L'Africaine

Prepare the chickens in the same way as for a la Cardinal, and detach the skins in the same manner, fill up the interstices between the skin and fillets, with some forcemeat of fowl in which has been mixed sufficient puree of truffles (No, 121) to color it; the chickens must then be trussed as for boiling, and after being covered with thin layers of fat bacon, should be braized, and when done, dished up side by side. Garnish them round with alternate groups of very small quenelles, half of which must be colored with chopped truffles and the remainder with lobster coral; sauce with a Financiere ragout (No. 188), in a Poivrade sauce (No. 29), and serve.

693. Chickens, A La Turque

These must be trussed, boiled, and dished up as usual; they should then be garnished with a close border of rice boiled in broth, with a little saffron and Cayenne pepper; place round the rice alternate groups of Smyrna raisins stewed in a little Malaga wine, and tongue cut into small pipelike forms about half an inch long; pour a lightly-seasoned curry sauce (No. 47) over the chickens, and serve.

694. Chickens A L'Espagnole

Truss two chickens as for boiling, then take a deep fricandeau pan, spread it thickly with butter, and lay therein, in circular order, a dozen pieces of raw ham cut in the shape and about twice the thickness of a crown-piece; upon these place the chickens, and garnish with carrot, onion, faggot of parsley, a clove of garlic, a little grated nutmeg, pepper and salt; cover with a buttered paper and the lid, and then set them upon a moderate fire (with some live embers of charcoal upon the lid), to simmer for about forty minutes : taking care to turn the chickens occasionally, in order that they may be equally colored of a light brown all over. This being done, the butter should be drained off from the chickens, and the vegetables removed; then add a glass of Sherry or Madeira, two spoonfuls of Tomata sauce (No. 22), and the same quantity of Brown sauce, a small piece of glaze, lemon-juice, and a little Cayenne pepper. Let the whole simmer together on the fire for five minutes, then draw the strings from the chickens, and dish them up; garnish them round with the pieces of ham placed alternately with a crouton of the same shape; round these place four groups of Spanish-peas (garbangas) boiled and divested of the hulls, and some dressed tomatas au gratin (No. 1161); pour the sauce over the chickens and Serve.

In addition to the foregoing methods of dressing chickens for small Removes, Flanks, or Entrees, they may also be served with rice, macaroni, nouilles, oyster sauce, a' l' Anglaise, a l' Ivoire, a' l' Estragon, etc, and indeed in every variety of form described for dressing capons.