982. Chickens, A La Florentine

For this purpose, choose two very small spring chickens, bone them in halves, trim them neatly, season with mignionette pepper and salt, and place them in a deep sautapan with half a gill of salad-oil, and a garnished faggot of parsley and green-onions containing a clove of garlic; then add half a pound of raw ham or streaky bacon, cut up into square pieces and parboiled in water for ten minutes, a table-spoonful of the powder of sweet red pimento, half a pint of small button-onions, also parboiled in water for five minutes, the same quantity of small carrots turned in the form of olives, and half a pottle of mushrooms. Set the whole over a moderate fire until the pieces of chicken, etc, acquire a light color, then pour off all the grease, add a glass of Malaga wine and a piece of glaze; simmer the whole together over a brisk fire until the moistening is reduced to a glaze; toss the pieces of chicken. etc, about, in this to make it adhere to them, and immediately dish up the entree, reserving the mushrooms, etc, to be placed in groups about the dish ; next, pour a spoonful of Espagnole sauce into the sautapan, add the juice of half a lemon, allow this sauce to simmer, pour it over the entre'e, and serve.

983. Curry Of Chickens, A L'Lndienne

Cut these as for a fricassee, trim them neatly, place them in a sautapan with some clarified butter, and fry them over a stove-fire until they become firm to the touch; then pour off all the grease, add sufficient curry-sauce (No. 47) for the entree, and set. the curry to simmer very gently over a slow stove-fire until the pieces of chicken have become perfectly tender; the entree may then be dished up, and sauce poured over it, and with some plain boiled rice separately.

984. Another Method

Fry the pieces of chicken or fowl in butter, until they are brightly browned all over, and remove them into a stewpan; then slice up three large onions and two heads of celery, and put these into a stew-pan, together with a clove of garlic, a garnished faggot of parsley, a blade of mace, and four cloves. Fry the whole over a slow fire until they acquire a light-brown color; add a large table-spoonful of Cook's meat-curry-paste, and a similar proportion of flour: mix all the above together, and moisten with a pint of good broth or gravy; stir the sauce over the fire and keep it boiling for about twenty minutes. then rub the whole through a hair-sieve or tammy, and afterward pour it to the pieces of chicken. Set the curry to simmer gently over a slow fire until the pieces of chicken become tender, when the entre'e may be served as in the former case.

985. Fritot Of Chickens, With Tomata Sauce, Etc

The chickens must be cut up as for a fricassee, and the pieces neatly trimmed; then place them in a basin with some slices of onion, parsley, bay-leaf, and thyme, mignionette pepper and a little salt, three table-spoonfuls of salad-oil, and the juice of a lemon; steep them in this for several hours; and when about to send to table, drain the pieces of chicken upon a cloth, shake some flour over them, so as to entirely cover the pieces with a coating of it, form them into shape, drop them into some hog's-lard made hot for the purpose, and fry them of a yellow color. When done, drain the pieces of chicken on a sieve, covered with paper, lay them upon a sautapan, and glaze them over slightly; dish them up in a pyramidal form, garnish the entree round with a border of fried eggs and croutons of bread, placed alternately ; pour some Tomata or Poivrade sauce (Nos. 22 and 29) under the fritot, and serve.