Chaudfroid De Jamboneau De Volaille En Caneton - Chaudfroid Of Chicken Legs As Ducklings

Proceed as in the previous receipt, adding small cubes of foie gras, ham and truffles to the forcemeat instead of cooked fine herbs; when the chicken legs are cooked and cold, cover them with chaudfroid sauce, the body brown and the bills yellow; imitate the eye with the white of hard-boiled egg and truffle, brush over with partly melted jelly and serve with salad.

Poulet Frits A La Maryland - Fried Chicken, Maryland Style

Cut a 2-pound chicken in four pieces (i. e., two breasts and two legs). Season them with salt and pepper, roll in flour, dip in beaten eggs and bread crumbs, and fry in hot clarified butter or lard.

Serve the chicken with cream sauce and garnishing of corn fritters and broiled bacon.

Poulet Frits A La Viennoise - Fried Chicken, Viennese Fashion

Serve to the chicken separate some tomato sauce seasoned with paprika.

Poulet Frit A La Villeroi - Fried Chicken, Villeroi Fashion

Cook a chicken as for fricassee, and allow it to get cold in its own liquid, then drain and dry the pieces of chicken on a cloth, dip each of them in Villeroi sauce and lay them on an oiled pan on ice, to congeal the sauce thoroughly; then roll the chicken in bread crumbs, dip in beaten eggs and again in bread crumbs, and fry in hot clarified butter or lard; dress on a folded napkin with fried parsley and serve separate either perigueux or tomato sauce.

Fried chicken may also be served with Bearnaise, Colbert, piquant and other suitable sauces.

Another way of frying chicken is to dip the pieces of chicken in frying batter, and to fry them in hot lard. This is what the French term Fritot.

For this purpose the chicken should be cut small and well seasoned before being fried.

Cooked chicken may also be used and served separately to any suitable sauce.

Pilaff De Volaille A La Valencienne - Chicken Pilau, Valencia Fashion

Cut 2 small chickens as for saute, season with salt and pepper, and fry them lightly in half butter and half olive oil; add 2 finely sliced onions, 3 ounces of lean raw ham cut in squares, and 1 crushed clove of garlic; smother together for a few minutes, then add 3 peeled tomatoes, cut in six or eight parts and 4 sweet red peppers cut in pieces (not too small), moisten with I quart of chicken or veal broth, and when boiling, add 6 ounces of Carolina rice. Cover the pan and allow to cook in the oven for 20 minutes. Before serving, add a pinch of saffron.

Pilaff De Volaille A La Grecque-chicken Pilau, Greek Fashion

Proceed as for Chicken Pilau, Valencia Fashion, but moisten only with 1/2 gill of broth; add 24 small okras, cover the pan and cook over a slow fire, adding 1/2 gill each of brown and tomato sauce when done. Cook the rice separate as follows:Heat 3 ounces of butter in a pan, add 8 ounces of rice and stir it continuously for 3 minutes, moisten with 1 quart of stock (either veal or chicken), and finish to cook in the oven. When done stir it with the fork, adding I ounce of butter and season to taste. Pour the rice on a dish, leaving a hollow space in the center, in which dish up the chicken.