place the birds on them neatly. Add
four hard-boiled yolks of eggs, and pour gravy all over, cover with puff
paste, and bake for one hour and a quarter.

Blanquette of Chicken.

Cut the meat from a cold boiled fowl, in small pieces. Stew down the
bones in one pint of water, a bouquet garni, add a little salt and white
pepper to taste. Then strain the stock, add to it three or four peeled
mushrooms finely minced, and let them cook in this sauce; when done put
in the pieces of fowl to warm through, thicken with the yolks of two
eggs. Add lemon juice and serve hot.

Blanquette of Chicken aux Concombres.

Boil a chicken and cut it into neat joints. Cut a cucumber in pieces and
fry in butter, put them in a little stock, which reduce; have reduced
half a pint of veloute sauce with a few trimmings of cucumber in it.
Pour this through a tammy over the fowls, set it on the fire, and as
soon as it bubbles add a liaison of three yolks of eggs, work in a
little butter and lemon juice, drain the pieces of cucumber in a cloth,
throw them in, and serve them in an open vol au vent, garnished with
flowers of puff paste.

Capilotade of Fowl or Turkey.

Take the remains of a cold fowl or turkey, and cut it into neat joints.
Chop up three or four mushrooms, some parsley, a shalot, and a piece of
butter the size of a walnut, and let all fry together for a short time;
then moisten with a little good-flavoured stock, and thicken with flour.
Add salt to taste, let the sauce boil well, put in the pieces of bird
for a few minutes; take them out, arrange them on a dish, pour the sauce
over, and serve.

Chicken a la Bonne Femme.

Cut up a chicken into joints, warm up three onions and three turnips in
butter; when brown add the pieces of fowl. Season with salt and pepper,
saute over the fire for ten minutes. Then stir in two tablespoonfuls of
flour, and five minutes after add a tumblerful of stock, a wineglass of
white wine, a bouquet of mixed herbs, and half a pound of peeled
tomatoes, with all the pips carefully removed. Cook over a slow fire for
twenty-five minutes, add about half a pound of mushrooms peeled and cut
up to the size of a shilling, leave it on the fire for ten minutes; take
out the bouquet of herbs, season with an ounce of finely-chopped
parsley, dish up the pieces of chicken in a pyramid, and pour the sauce
and vegetables over.

Braised Drumsticks of Chicken.

Braise the drumsticks, and arrange them upright