Stewed Stuffed Chickens, Godard

Clean and prepare two chickens, stuff them with forcemeat, truss, put them into a saucepan of white stock and boil until tender. Place in the center of a dish a crou-stade of fried bread, untruss the fowls and put one at each end of the dish, leaning against the croustade. Garnish with truffles, cockscombs and button mushrooms, glazing the truffles and washing the cockscombs and mushrooms with white sauce reduced with mushroom liquor. Put three skewers, decorated with truffles, mushrooms and cockscombs in the croustade, and serve.

Stewed Chickens, Villeroy

Take a couple of chickens, draw and singe; remove the breast-bones and stuff them with a mixture of butter, lemon juice (the juice of half a lemon will be enough), salt and pepper to taste; tie them up in shape with string and put into a saucepan of water. Pour a little marechale sauce into another pan; also three or four tablespoonfuls of tarragon vinegar; place this pan on a sharp fire and let the liquor reduce quickly to half its original bulk, then add six tablespoonfuls of veloute sauce, sprinkle a little salt and pepper over to taste; add the yolks of two eggs and mix thoroughly. In the meantime place some slices of lemon and bacon over the chickens in the saucepan and put a few slices around them, place the pan over a good fire and cook for half an hour, when the meat should be done. Lay the chickens on a dish, having previously removed the string and drained them, add a lump of butter to the sauce, work it well, pour it over them, and serve.

Stewed Chicken With Asparagus

Cut up a chicken into quarters, put it into a saucepan with a little butter to fry; when it begins to steam, dust over with flour and fry to a pale brown; sprinkle over one teaspoonful of chopped parsley and a little salt. Take a couple of bunches of asparagus, break off the tender parts, wash them well in salted water, boil slightly in more salted water and drain them; put a lump of butter and one tablespoonful of cream into a saucepan over a slow fire, place half the asparagus on top, dust with pepper and then arrange the pieces of chicken over it; cover it with the remainder of the asparagus, put a few small pieces of butter on top, pour over one breakfast cupful of cream and stew gently until done. Turn the whole out onto a dish, garnish with croutons of fried bread, and serve.

Stewed Chicken With Mushrooms

Cut a chicken into pieces and stew it gently in milk and water in equal parts, adding a small quantity of butter. Put a small lump of butter into a saucepan on the fire to melt, add two tablespoonfuls of button mushrooms, a seasoning of mace, white pepper and salt, and cook. Take out the chicken meat when done, drain it, put it into a saucepan with the mushrooms, warm them all up together, and serve. If more sauce is desired, a breakfast cupful of sweet cream may be added to the mushrooms when nearly cooked.

Stewed Chickens With Tomatoes

Cut a chicken into five pieces and put the legs, wings and body into a flat stewpan with a little oil, two or three small onions, a clove of garlic and a bunch of parsley. Place the pan on a moderate fire, and let it remain until the meat is half cooked. Then add the fillets and pieces cut off the breast and sprinkle them over with salt and pepper; return the pan to the fire and complete the cooking, giving them a turn over now and then. Select eight or nine large tomatoes, cut them through, remove the seeds, arrange them in a large saucepan with oil, dust them over with salt and fry first on one side and then on the other; sprinkle over a little finely-minced parsley, and put the pan over a moderate fire until the tomatoes are cooked. This must be done very gently. Then put them on a dish, and place the pieces of chicken on them. Put into a saucepan five tablespoonfuls of good gravy, boil for two minutes, pour over the meat through a conical strainer, and serve.