3 DRESSED GAME AND 



them cook in this sauce ; when done put in the 

 pieces of fowl to warm through, thicken with the 

 yolks of two eggs. Add lemon juice and serve hot. 



Blanquette of Chicken aux Concombres. 



Boil a chicken and cut it into neat joints. Cut a 

 cucumber in pieces and fry in butter, put them in 

 a little stock, which reduce ; have reduced half a 

 pint of veloute sauce with a few trimmings of 

 cucumber in it. Pour this through a tammy over 

 the fowls, set it on the fire, and as soon as it 

 bubbles add a liaison of three yolks of eggs, work 

 in a little butter and lemon juice, drain the pieces 

 of cucumber in a cloth, throw them in, and serve 

 them in an open vol au vent, garnished with flowers 

 of puff paste. 



Capilotade of Fowl or Turkey. 



Take the remains of a cold fowl or turkey, and 

 cut it into neat joints. Chop up three or four mush- 

 rooms, some parsley, a shalot, and a piece of butter 

 the size of a walnut, and let all fry together for a 

 short time ; then moisten with a little good-flavoured 

 stock, and thicken with flour. Add salt to taste, 

 let the sauce boil well, put in the pieces of bird for 

 a few minutes ; take them out, arrange them on a 

 dish, pour the sauce over, and serve. 



Chicken a la Bonne Femme. 



Cut up a chicken into joints, warm up three 

 onions and three turnips in butter; when brown add 

 the pieces of fowl. Season with salt and pepper, 



