POULTRY A LA MODE. 3 



saute over the fire for ten minutes. Then stir in 

 two tablespoonfuls of flour, and five minutes after 

 add a tumblerful of stock, a wineglass of white wine, 

 a bouquet of mixed herbs, and half a pound of 

 peeled tomatoes, with all the pips carefully removed. 

 Cook over a slow fire for twenty-five minutes, add 

 about half a pound of mushrooms peeled and cut 

 up to the size of a shilling, leave it on the fire for 

 ten minutes ; take out the bouquet of herbs, season 

 with an ounce of finely-chopped parsley, dish up 

 the pieces of chicken in a pyramid, and pour the 

 sauce and vegetables over. 



Braised Drumsticks of Chicken. 



Braise the drumsticks, and arrange them 

 uprightly in tent fashion, and all around and 

 between the drumsticks should be finely chopped 

 salad. Alternate slices of tongue and ham should 

 be placed at the edge of the salad, and the border of 

 the dish ornamented with thin rounds of beetroot. 



Chickens Chiringrate. 



Cut off the feet of a chicken, break the breast- 

 bone flat, but be careful not to break the skin. 

 Flour it and fry it in butter, drain all the fat out of 

 the pan, but leave the chicken in. Make a farce 

 from half a pound of fillet of beef, half a pound 

 of veal, ten ounces of cooked ham, a shalot, a bou- 

 quet garni, and a piece of carrot, pepper, and salt ; 

 cook in stock, and then pass it through a sieve, and 

 lay this farce over the chicken. After stewing the 

 chicken for a quarter of an hour, make a rich gravy 

 from the stock, and add a few mushrooms and two 



B 2 



