Comprising Chickens, a la Reine.

a l' ltalienne.

d la Sauce Tomate.

d la Venitienne.

a la Dauphine.

d la Montmorency.

d la Milanaise.

a la Chivry.

Chickens, d la Florentine.

d la Cardinal.

d I'Allemande.

d I' lndienne.

d I' Africaine.

d la Turque.

a' l' Espagnole.

680. Chickens, A La Reine

Truss two small spring chickens for boiling, rub them over with lemon-juice, and wrap them up separately in a sheet of thickly-buttered paper; then place the chickens in a stewpan, with a garnished faggot of parsley, a carrot, and an onion stuck with two cloves; moisten with some of the surface of the boiling stockpot, in sufficient quantity to nearly cover the chickens; set them to boil gently for about forty minutes, when they will be done. When about to send to table, drain the chickens upon a napkin, and after having removed the paper and string, dish them up side by side, and cover them with Supreme sauce, garnish the dish with four groups of very small quenelles of fowl, and serve.

681. Chickens, A L'Ltalienne

Truss and boil two small chickens according to the foregoing directions; when done, divest them of the paper, and dish them up ; sauce with a rich brown Italian sauce (No. 12), garnish with a border of mushrooms farcis (No. 1161), and serve.

682. Chickens With Tomata Sauce

These are prepared in the same manner as the foregoing, with this exception, that, when dished up, they must be sauced with a well-finished tomata sauce (No. 22), and a border of tomatas au gratin (No. 1160) should be placed round them.

683. Chickens, A La Venitienne

The chickens, when boiled and dished up, must be sauced with a Venilienne (No. 26), and garnished with a border of raviolis (No. 375).

684. Chickens, A La Dauphine

Draw two spring chickens, proceed to bone them as for "galantines,"" excepting that the legs and wings must be left entire. The void must be then filled with quenelle of fowl, in which has been mixed some chopped mushrooms and parsley; the chickens should afterward be trussed, taking care to give them the same shape as they would have were the bones not removed; and after rubbing them over with lemon-juice, cover the breasts with thin layers of fat bacon, and secure their shape by wrapping them in sheets of buttered paper; then place them in a stewpan, with carrot, onion, and a garnished faggot; moisten with some light mirepoix (No. 236), and set the chickens to simmer very gently by the side of a slow fire for about three-quarters of an hour; when done, drain them upon a napkin, remove the string, etc, and dish them up ; sauce them with the clarified essence in which they have been braized, and serve.

It is also customary to serve chickens, fowls, capons, or poulards, when prepared in this fashion, with ragouts, a la Financiere, a la Parisienne, with Macedoine, or Jardinieres of vegetables, Italian, Poivrade, Tomata, or Supreme sauces.