POULTRY A LA MODE. - 5 



Chicken a la Matador. 



Cut a chicken into fillets and neat joints. 

 Mince finely a Spanish onion and stew it with two 

 ounces of butter, a few drops of lemon, pepper, 

 and salt ; when it has been stewed for half an hour, 

 pass it through a tammy, and mix in with it a 

 good tablespoonful of aspic jelly. Mask the 

 chicken with this, and warm up the chicken in the 

 bain-marie. 



Fillets of Chicken a la Cardinal. 



Cook some fillets of chicken in butter, and when 

 done place them in a circle round an entree dish, 

 with a mushroom between each fillet. Fill the 

 centre with Allemagne sauce, to which has been 

 added some lobster and crayfish butter to make it 

 red. Garnish with crayfish tails if handy. 



Fried Chicken a la Orly. 



Cut up a chicken into joints. Season with 

 salt, pepper, parsley, a bayleaf, and lemon juice, 

 sprinkle with flour and fry in butter ; dip some 

 sliced onions into flour and fry. When done, dish 

 up the chicken in a pyramid, garnish with the fried 

 onions and cover with tomato sauce. 



Fried Chicken a la Suisse. 



Roast a chicken and cut it into fillets and neat 

 joints. Sprinkle some finely minced herbs, mignon- 

 ette pepper, and salt over them. Let them re- 



