Poulet Entier En Terrine A La Demidoff - Whole Chicken In Terreen, Demidoff Style

Scoop out I gill each of carrots and turnips with an oval vegetable scoop 3/4 inch long parboil the vegetables and cook them in consomme, add the same quantity each of truffles and mushrooms cut of the same shape as the vegetables.

Draw and truss a plump 3-pound chicken, brown it and finish the sauce as explained for Chicken in Terreen with Truffles minus truffles; place the chicken in the terreen, pour over the sauce and vegetables, add 6 leaves of tarragon. Close the tureen hermetically with paste, and cook the chicken in the oven for 30 minutes.

Poulet Entier En Terrine A La Souvaroff - Whole Chicken In Terreen, Souvaroff Style

Draw a 3-pound tender and fat chicken as explained for Capon, Derby Fashion, fill the inside with 8 ounces each of fat goose liver and truffles cut in 3/4 inch squares; truss it of a nice shape, brown it, and conclude proceedings as explained for Chicken in Terreen with Truffles, with the exception of allowing the chicken 15 minutes more to cook in the oven.

Poulet De Grain Desosse Farci A La Forestiere - Boned Spring Chicken, Stuffed, Forester's Fashion

Bone a spring chicken according to regular principles, and stuff with the following ingredients :

Chop fine and fry in butter 4 good-sized shallots (not allowing them to take color), add 12 fresh mushrooms chopped fine and I teaspoonful of chopped parsley, and put aside to get cold; then chop fine 4 or 5 chicken livers, mix them with the mushrooms, etc., add a small handful of fresh grated bread crumbs and 2 ounces of butter; mix thoroughly and season with pepper, salt and a little nutmeg.

Give to the chicken as nearly as possible its own shape, and roast in a brisk oven for 25 minutes. When done, dress on a dish. Put I teaspoonful of chicken glaze or beef extract in the saucepan with I spoonful of broth, 2 ounces of butter, I tea-spoonful of chopped parsley, and the juice of half a lemon. When thoroughly melted pour over the chicken and serve.

Poussin Desosse Et Farci A La Dauphine - Boneless Squab Chicken, Dauphine Fashion

Cut into quarter-inch squares 3 ounces each of truffles, smoked beef tongue, fat goose liver and fresh mushrooms, previously cooked; add these ingredients to I quart of chicken cream forcemeat, which should be highly seasoned and flavored with a dash of sherry. Fill 2 boneless squab chickens with the above preparation, and shape the chickens without trussing; roast in the oven for 25 to 30 minutes, dress them on a dish garnished with Dauphine potatoes and small artichoke bottoms a la Du Barry. Remove the butter from the pan, moisten with I gill of brown veal gravy and I tablespoonful of chicken glace. When boiling, pour over the chicken.

Poussin Desosse A La Lucullus - Boneless Squab Chicken, Lucullus Fashion

Singe, draw and bone a squab chicken; cut 3 ounces of each of fat goose liver and peeled truffles in 3/4-inch squares, and fill the chicken with these ingredients. Give a nice shape to the chicken without trussing, season it and lay it in a buttered pan. Pour over some melted butter, and roast it in the oven for 15 minutes. Dress the chicken on a fried crust of bread. Remove the butter from the pan and moisten with 1/2 gill of brown veal gravy and I teaspoonful of chicken glaze. Let boil and pour over the chicken.