A chicken breast has four fillets. Dip the fillets in two tablespoons of melted butter with a teaspoon of chopped parsley, season with salt and pepper. Roll in dried bread crumbs, then in egg. then in crumbs: fry in deep fat five minutes. Take up on butcher paper: serve with currant jelly.
One-half pound of lean veal, one-half pound of sausage meat, one quart of bread crumbs, a bunch of parsley; season with a teaspoon of salt and half a teaspoon of pepper and a little grated nutmeg, one shalot or small onion, one-fourth pound of bacon. Remove all the bones from an uncooked chicken, spread out the meat and sprinkle with salt and pepper. Pound the uncooked veal in a mortar, with the parsley and half a teaspoon of powdered thyme, and a grated shalot. When thoroughly pounded put into a bowl, add the sausage meat, bread crumbs, two eggs and a grating of nutmeg, the salt and pepper. Place the forcemeat over the chicken, lay over the forcemeat one-fourth of a pound of bacon, cut in thin slices. Add ten sliced mushrooms and four sliced hard-boiled eggs. Spread the gallatin in a cloth, roll tightly, and secure it with a string. Place in a stock pot with any meat bones you may have, and chopped soup vegetables and spices. Cover with boiling water and let it simmer three hours. Remove from the pot, place between two boards, with a weight on the top. When cold take out of the cloth and trim the ends, then glaze it over with meat glaze, or, if preferred, pour aspic jelly over this. It may be served whole, garnished with lemon, or cut in thin slices and laid on salad. Garnish with parsley and boiled beets.
Reduce the stock in which the gallatin has been made to a glaze; that is, boil away until it is thick.
Prepare chicken as for roasting, and split down the back. Heat in frying-pan four tablespoons of butter, lay in the seasoned chicken, breast side down. Simmer slowly one hour and a half, or until tender. Turn over, and cover with cream and smother half an hour. Remove chicken to hot platter, season the cream, thicken with flour, cook five minutes, pour over the chicken and serve. Garnish with points of toast. Or lay chicken in baking pan, breast up, cover closely and bake until a delicate brown and very tender. Cover with cream and pieces of butter. Season, cover, and let it cook half an hour.
One chicken (or one can of boned chicken), can of mushrooms, small blade of mace, a few shred of onions, one tablespoon of butter, two tablespoons of flour, one cup of fine bread crumbs. Cut up the chicken, put in a saucepan the butter, mace and onions. When the butter is hot add the chicken. Stir until a glaze is over it, then add sufficient water to stew. Cook until tender. Take out the meat, separate from the bones, chop slightly, season. To one cup of broth add one teacup of milk, two tablespoons of butter, salt and pepper to taste, and one egg. Butter a baking dish, sprinkle with bread crumbs, a layer of chicken, then a layer of mushrooms cooked in one tablespoon of butter; moisten well with the gravy; continue until the dish is full, adding crumbs last. Scatter over all a few bits of butter. Put in the oven and bake one-half hour.
Cut chicken neatly at every joint in pieces for serving. Heat a large piece of butter in a frying-pan, add a slice of salt pork; when hot put in one slice of onion, one of carrot and a bouquet. Putin the chicken and fry slowly; when brown, season, pour over hot water and simmer until tender. Remove chicken, thicken the gravy, add one cup of cream, strain, return to stove, season; put in the chicken and heat for about fifteen minutes. If liked, one-half cup of chopped mushrooms cooked in butter, may be added. Arrange the body of chicken in center of dish, with wings on top, thighs below, drumsticks at the end of platter. Pour over some of the gravy: put the remainder in sauce-boat.