then add the chicken, make it quite hot, and serve
all together on a platter, like a _fricassee_.

64. =Chicken Fricassee.=--Cut a four pound tender chicken in joints, put
it over the fire in enough cold water to cover it, with one
dessertspoonful of salt, half a saltspoonful of pepper, a bouquet of
sweet herbs, made as directed in Chapter first, two ounces of carrot,
pared and left whole, and one dozen button onions peeled; skim
frequently as often as any scum rises, simmer slowly until the chicken
is tender, about an hour, and then take it up to keep hot while the
sauce is made; strain out the vegetables, and set the broth to boil; mix
one ounce of butter and one ounce of flour together over the fire until
they become a smooth paste; then gradually add a pint and a half of the
broth, stirring the sauce with an egg-whip until it is quite smooth,
season it to taste with salt and pepper, and dish it on a hot platter;
half a can of mushrooms greatly improve the flavor of the _fricassee_.

65. =Grilled Fowl.=--Cut the legs and second joints from two cold roast
fowls; score them closely, season them with pepper and salt, and lay
them by, ready to broil. Mince the rest of the meat fine. Make a white
sauce by mixing together over the fire two ounces of butter and two of
flour until they form a smooth paste; gradually add enough boiling milk
to make a good thick sauce, season with half a teaspoonful of salt,
quarter of a saltspoonful of white pepper, and the same quantity of
grated nutmeg; add the minced fowl, and heat; now broil the legs and
thighs, and after dishing the mince on a hot platter, lay them on it,
and serve hot.

66. =Minced Chicken with Macaroni.=--Put four ounces of macaroni to blanch
as directed in receipt No. 67. Cut two pounds of cold roast fowl in
small slices, or scallops; and heat them in a white sauce, as directed
in receipt No. 65: dish them in a border of macaroni, and serve hot.

67. =Macaroni with Cheese.=--Blanch four ounces of macaroni by putting it
to boil in two quarts of boiling water and a tablespoonful of salt; boil
it until it is tender enough to pierce with the finger nail, drain it in
a colander, wash it well in cold water, and let it remain in water while
you prepare a white sauce of one ounce of butter, one of flour, and
boiling milk, as directed in receipt No. 65:--put the macaroni into it
with two ounces of grated cheese, Parmesan is the best; heat it
thoroughly; dish it in a border