POULTRY A LA MODE. 7 



cooked, keeping them near the fire to keep them 

 hot and crisp. Dish piled in a pyramid with 

 tomatoes whole and tomato sauce round. 



Chicken Nouilles au Parmesan. 



Take a large fowl, and when trussed put a lump 

 of butter inside it, and cover the breast with fat 

 bacon. Put it into a stewpan with an onion, a 

 carrot, a piece of celery ; cover with water and boil 

 slowly for fifty minutes. Garnish the dish on 

 which it is served with a pint of Nouilles boiled in 

 a stewpan of boiling water for twenty minutes, 

 drained, and then put into another saucepan with 

 two ounces of butter. Sprinkle in two ounces of 

 Parmesan cheese and warm up for five minutes, 

 then garnish the fowl with them, and pour over it a 

 pint of rich Bechamel sauce, in which two ounces 

 of Parmesan cheese has been mixed. The Nouilles 

 are made by mixing half a pound of butter with 

 three eggs till it becomes a thick smooth paste, 

 roll it out very thin, cut it into strips an inch wide, 

 and place four or five of these on the top of each 

 other, shred them in thin slices like Julienne vege- 

 tables, and drain them. 



Chicken Pudding a la Reine. 



Take the meat from a cold fowl and pound it 

 in a mortar, after removing the skin and sinews. 

 Boil in light stock a couple of good tablespoonfuls 

 of rice. When it is done and has soaked up the 

 rice, add the pounded chicken to it, with a gill of 

 cream, pepper, and salt. If not moist enough, add 

 a little more cream. Butter a plain mould, fill it 

 with the rice and chicken, tie a pudding cloth 



