Poitrine De Poulet A La Florian - Breast Of Chicken, Florian Fashion

Lift the breasts from as many chickens as are needed, leaving the wingbone on; remove the surrounding meat from the latter, and the epidermis from the breast; season, dip in melted butter, and then in bread crumbs, mixed with one-third of finely chopped ham; broil over a clear fire and serve with pepper sauce.

Poitrines De Poulets A L'opera - Breasts Of Chicken, Opera Style

Prepare breasts of chicken as described for a la Florian, but instead of dipping them in melted butter dip them in beaten eggs and bread crumbs, and fry in clarified butter.

Serve the following sauce separate:

Opera Sauce. - Pound in the mortar 2 ounces of fat goose liver (foie gras) with 2 ounces of sweet butter and rub through a fine sieve. Heat I pint of cream sauce, add to it 2 tablespoon-fuls of beef extract and finish with the goose liver butter; season with salt and paprika.

Poitrine De Poulet A La Princesse - Breast Of Chicken, Princess Fashion

Remove the breasts from as many chickens as are required (2-pound chickens are the best to be used for this purpose); separate the small fillets which are near the breast bone, and lay aside.

Take off the skin and epidermis of the breasts, trim to a uniform shape, and place in a well-buttered saute pan.

Remove the sinews of the small fillets, make 5 or 6 bias incisions half through them, and put in each incision a round slice of truffle (3/8 inch in diameter and previously dipped in the beaten white of an egg). Moisten the breasts also with the Qgg, and place the small fillet lengthwise on them, cover with a buttered paper and cook in a slow oven from 10 to 12 minutes.

Serve with a veloute cream sauce, and artichoke bottoms filled with asparagus tips tossed in butter.

Poitrine De Poulet A L'amiral - Breast Of Chicken, Admiral Fashion

Prepare the breasts of chicken as described for Princess Fashion, using half truffle and half smoked beef tongue to fill the incisions of the small fillets.

When cooked dress the breasts on a bed of rice cooked in chicken broth, and serve with veloute cream sauce, blended with well reduced tomato sauce.

Jamboneau De Volaille - Chicken Legs, Stuffed

When preparing breasts of chicken for a dinner party or banquet there are the legs to be made use of. Leave on them as much of the skin as possible when taking the breasts from the chicken; take out the second joint bone and stuff the legs with chicken forcemeat mixed with cooked fine herbs and some chopped chicken livers; fold the skin over the stuffing and sew it up.

Braise the legs with vegetables and a good stock, and finish the gravy as indicated for other braised meats. Garnish according to taste.

Jamboneau De Volaille En Canetons - Chicken Legs As Ducklings

Leave on the chicken legs part of the thigh bone; remove the second joint bone and two-thirds of the drum-stick bone; stuff the legs with the same forcemeat as indicated in the previous receipt.

Truss the legs to form small ducklings, the part of the thigh bone to form the bill, the drum-stick the neck, and the second joint the body.

Braise as explained previously, and serve on a bed of noodles tossed in butter. The noodles represent the nest.