ostly of chicken livers.

With omelettes they make an incomparable garnish.

In very high-class establishments the wings and breast are often
separated from the carcass of the fowl and served in manifold ways.
Sometimes the entire fowl is freed of bones, without destroying the
appearance of the bird. These latter dishes are best adapted for
casserole service and for cold jellied offerings.

Capons are castrated male fowls. They fatten readily and their flesh
remains juicy and tender, owing to the indolence of the birds. The meat
of animals is tenderest when the animal is kept inactive. For this
reason stall-feeding is often resorted to. When the animal has no
opportunity to exercise its muscles the latter degenerate, and
nourishment, instead of being converted into energy, is turned into fat.
Range birds and animals are naturally tough; this is especially true of
the muscles.

Large supply houses now regularly basket their fowls for about two weeks
before putting them on the market. During this time they are fed on
grain soaked in milk. This produces a white, juicy flesh.

When a bird is to be roasted it should be trussed. This is done by
forcing the legs back against the body (after placing the bird on its
back); a string is then tied across the bird's body, holding the legs
down. The wings are best set firmly against the breast by sticking a
wooden skewer through the joint and into the bony part of the carcass,
where the skewer will hold against the bones.

In preparing birds for the oven their breasts should be protected by
slices of bacon. Otherwise they will shrivel and dry before the birds
are cooked.

For broiling, the birds are cut through in the back, in such a manner
that they quasi-hinge in the breast; they are then flattened so they
will lie evenly in a double broiling iron; for this purpose the heavy
backbone is removed.

Stuffed Poularde

After trussing the bird rub it with lemon so it will keep of good color;
now cover the breast with thin slices of bacon (these can be tied on).
The poularde is put into a deep, thick saucepan and cooked with butter
and aromatics in the oven. When it is nearly done it is moistened with
poultry stock. If this stock reduces too fast, then it must be renewed.
It is finally added to the sauce.

These fowls may be stuffed with a pilaff of rice. This is prepared as
follows: Half an onion is chopped and fried in two ounces of butter.
Before it acquires color half a