4 DRESSED GAME AND 



spoonfuls of port wine ; boil all up well, and pour 

 over and around the chicken. 



Chicken a la Continental. 



Beat up two eggs with butter, pepper, salt, and 

 lemon-juice ; then cut up the fowls, dip them in the 

 egg paste, and roll them in crumbs and fried 

 parsley. Fry in clarified dripping, and pour over 

 the dish any white or green vegetable ragout, 

 made hot ; grate Parmesan over all. 



Chicken a la Davenport. 



Stuff a fowl with a forcemeat made of the 

 hearts and livers, an anchovy, the yolk of a hard- 

 boiled egg, one onion, a little spice, and a little 

 shred veal-kidney fat. Sew up the neck and 

 vent, brown the fowl in the oven, then stew it in 

 stock till tender. Serve with white mushroom 

 sauce. 



Chicken k I'ltalienne. 



Pass a knife under the skin of the back, and 

 cut out the backbone without injuring the skin or 

 breaking off the rump, draw out the breastbone 

 and break the merrythought ; flatten the fowl and 

 put two skewers through it. Put it into a marinade 

 of oil, sliced onion, eschalot, parsley, thyme, and a 

 bay leaf, spice, pepper, and salt, in which let them 

 soak a few hours. Broil them before the fire ; when 

 done, dish the fowls, garnish them with hot 

 pickle, serve them with a brown Italian sauce over, 

 with a few onions in it. 



