Pilaff De Volaille A La Turque - Turkish Chicken Pilau

Heat 2 ounces of butter in a saucepan and add to it 6 ounces of well picked rice; stir for a few minutes with a wooden spoon, then moisten with I quart of chicken or veal broth; add 3 peeled tomatoes cut up in small pieces, I onion stuck with 2 cloves and a faggot of herbs. Add salt, cover and set in the oven to cook for 20 to 25 minutes. When done, add a pinch of saffron, remove the onion and faggot, and stir the rice with a fork, adding I ounce of butter.

While the rice is cooking remove the meat from a cooked chicken, cut it in small pieces, season with salt and pepper and toss in butter.

Butter a Charlotte mould and fill it with alternate layers of rice and chicken, being careful to press down the rice gently. Set the mould into the oven for 5 or 6 minutes, unmould on a dish and surround with tomato sauce.

Note. - Instead of a Charlotte mould some other mould may be used.

Chapon A La Derby - Capon, Derby Fashion

Select a good-sized capon, singe and draw it by the front opening so as to leave the lower orifice as small as possible, which is imperative if success is desired.

This method of drawing poultry may not be quite as desirable so far as speed is concerned, but it is preferable when the bird is intended for stuffing.

After the capon is singed and all the feather stumps are removed, make an incision on the back of the neck, cut the neck as near to the body as possible, and remove the pouch, being careful not to injure the skin. Introduce the index or middle finger in the aperture, detaching the lungs on both sides of the back of the bird. Next cut out the ring on the back orifice, and with the index finger detach the fat adhering to the rump.

Introduce through the front aperture the handle of a small kitchen ladle, which must be provided with a hook; place the hook behind the gizzard and gently draw out the intestines of the bird, being careful not to burst the gall.

With a little practice the operator will soon become familiar with this method.

Heat in a saucepan 2 ounces of butter; add to it 4 ounces of rice, stirring it for 3 or 4 minutes; moisten with I quart of chicken broth. When boiling, add 1 onion stuck with 2 cloves; cover and set in the oven to cook for 20 minutes; then remove the onion and add 2 tablespoonfuls of chicken glaze, stir with a kitchen fork, and take from the fire.

Cut into 1/2-inch squares 4 ounces of fat goose liver (foie gras) and 3 ounces of peeled truffles; mix with the rice, season to taste and fill up the capon with this preparation. When stuffed sew up the openings, truss it to a nice shape, and cover with slices of larding pork.

Butter a braising pan, and line it with 2 carrots and 2 onions cut in slices; lay the capon thereon, add a faggot of herbs and a knuckle of veal cut in pieces; cover the pan, let it stand over a slow fire for 20 minutes, turning the capon every once in a while from side to side; then moisten with 2 gills of Madeira and 1 1/2 quarts of brown veal stock. Cover the pan and put it in the oven, basting the capon frequently. Cook the capon from I hour and 45 minutes to 2 hours, according to size.

The capon may be dressed on a support of hominy, which should be fancifully carved; surround with large truffles heated in the gravy of the capon.

Strain the gravy, remove the fat, and if too liquid, thicken with a little cornstarch or arrowroot.

Serve gravy separate.