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, mignonette pepper, and salt over them. Let them
remain for an hour, then dip them in frying batter and fry. Serve with
fried parsley and tomato puree.

Fricassee of Chicken.

American Recipe.

Clean, wash, and cut up the fowls. Lay them in salt and water for half
an hour. Put them in a saucepan with enough cold water to cover them and
half a pound of salt pork cut into thin strips. Cover closely and let
them heat very slowly. Then stew for over an hour, if the fowls _are
tender_; if not they may take from three to four hours. They must be
cooked _very slowly_. When tender, add a chopped onion, a shalot,
parsley, and pepper. Cover closely again, and when it has heated to
boiling, stir in a teacupful of milk, to which have been added two
beaten eggs and two tablespoonfuls of flour. Boil up and add an ounce of
butter. Arrange the chickens neatly in an entree dish, pour the gravy
over and serve.

Fritot of Chicken aux Tomates.

Take the remains of a boiled fowl and cut into pieces the size of a
small cutlet. Shake a little flour over them and put them aside. Prepare
a batter made of half a pound of Vienna flour, the yolk of one egg, half
a gill of salad oil, and a gill of light coloured ale. Mix all these
together lightly till it will mask the tip of your finger, add half a
pint of puree of tomato, and mix well together. Dip the chicken cutlets
into this batter, masking them well, and then put them in good lard and
fry, and place them on a wire sieve as they are cooked, keeping them
near the fire to keep them hot and crisp. Dish piled in a pyramid with
tomatoes whole and tomato sauce round.

Chicken Nouilles au Parmesan.

Take a large fowl, and when trussed put a l