pound of Carolina rice is added. This is
stirred over the fire until the rice has partly taken up the butter;
then it is moistened with consomme (one quart); and covered and cooked
in a moderate oven for fifteen minutes. It is now combined with a little
cream, a quarter a pound of dice of goose liver and some dice of
truffles.

The rice should not be entirely cooked by the time it is stuffed into
the bird; the cooking is completed inside the bird. The cream is added
to provide moisture for the rice to take up.

Instead of cream one may use consomme, and the truffles and fat liver
may be left out, if too expensive.

The bird is served with a suitable sauce.

The best sauce for this purpose is Sauce Supreme, and is prepared as
follows: Put two pints of clear poultry stock and some mushroom-liquor
into a saute-pan. Reduce two-thirds.

While this is going on prepare some poultry veloute by bringing some
butter in a pan to bubble, and adding some flour. This is brought to a
boil while stirring constantly. The flour must not be allowed to color.
Now, gradually, add some poultry-stock, stirring all the while with a
whisk. Salt, pepper and nutmeg are added. This is simmered on the side
of the fire, and then strained.

Now add one pint of this veloute to the supreme sauce; reduce the whole
on an open fire, while constantly stirring. Gradually add half a pint of
good cream and finish with a little butter.

Sauteed Chicken

Young chickens should be used for this purpose. Feel the breast bone; if
it bends beneath pressure the bird is right.

Empty, singe and clean, and disjoint the bird. This is done by cutting
the skin at the joints and loosening the bones with a knife.

The wings are cut off in such manner that each holds half of the breast;
the pinions are entirely cut off; the different pieces are seasoned with
salt and pepper; now heat some clarified butter in a saute-pan; when it
is very hot insert the pieces of chicken and let them color quickly;
turn them over, from time to time, so as to get a uniform color; cover
the utensil and put it in a fairly hot oven. The legs are cooked for
about ten minutes more than the breast and wings. The latter are kept
hot separately.

When all pieces are done, they are dished on a platter and kept hot in
the oven; the pan is now moistened with mushroom-liquor, or chicken
stock, and again put on the fire; only a very little moistening is put
in the pan. As soon as it boils s