POULTRY A LA MODE. 9 



and when it is nearly set put in the chicken with 

 its breast downwards ; the chicken having been 

 masked all over with white sauce, in which aspic 

 has been well mixed, and ornamented with a device 

 of truffles cut in stars and kite shapes. When the 

 chicken is in, fill up the mould gradually with the 

 remainder of the jelly. Let it stand for some 

 hours, or place it on ice before turning it out. 



Chicken with Spinach. 



Poach nicely in the gravy five or six eggs. 

 Dress them on flattened balls of spinach round the 

 dish and serve the fowl in the centre, rubbing down 

 the liver to thicken the gravy and liquor in which 

 the fowl has been stewed, which pour over it for 

 sauce, skimming it well. Mushrooms, oysters, and 

 forcemeat balls should be put into the sauce. 



Chicken Stewed Whole. 



Fill the inside of a chicken with large oysters and 

 mushrooms and fasten a tape round to keep them 

 in. Put it in a tin pan with a cover, and put this 

 into a large boiling pot with boiling water, which 

 must not quite reach up to the top of the pan the 

 chicken is in. Keep it boiling till the chicken is done, 

 which would be in about an hour's time after it 

 begins to simmer. Remove the scum occasionally, 

 and replenish with water as it boils away ; take 

 all the gravy from it and put it into a small sauce- 

 pan, keeping the chicken warm. Thicken the 

 gravy with butter, flour, and add two tablespoon- 

 fuls of chopped oysters, the yolks of two eggs boiled 

 hard and minced fine, some seasoning, and a gill 

 of cream. Boil five minutes and dish the fowls. 



