ly in tent fashion, and
all around and between the drumsticks should be finely chopped salad.
Alternate slices of tongue and ham should be placed at the edge of the
salad, and the border of the dish ornamented with thin rounds of
beetroot.

Chickens Chiringrate.

Cut off the feet of a chicken, break the breastbone flat, but be careful
not to break the skin. Flour it and fry it in butter, drain all the fat
out of the pan, but leave the chicken in. Make a farce from half a pound
of fillet of beef, half a pound of veal, ten ounces of cooked ham, a
shalot, a bouquet garni, and a piece of carrot, pepper, and salt; cook
in stock, and then pass it through a sieve, and lay this farce over the
chicken. After stewing the chicken for a quarter of an hour, make a rich
gravy from the stock, and add a few mushrooms and two spoonfuls of port
wine; boil all up well, and pour over and around the chicken.

Chicken a la Continental.

Beat up two eggs with butter, pepper, salt, and lemon-juice; then cut up
the fowls, dip them in the egg paste, and roll them in crumbs and fried
parsley. Fry in clarified dripping, and pour over the dish any white or
green vegetable ragout, made hot; grate Parmesan over all.

Chicken a la Davenport.

Stuff a fowl with a forcemeat made of the hearts and livers, an anchovy,
the yolk of a hard-boiled egg, one onion, a little spice, and a little
shred veal-kidney fat. Sew up the neck and vent, brown the fowl in the
oven, then stew it in stock till tender. Serve with white mushroom
sauce.

Chicken a l'Italienne.

Pass a knife under the skin of the back, and cut out the backbone
without injuring the skin or breaking off the rump, draw out the
breastbone and break the merrythought; flatten the fowl and put two
skewers through it. Put it into a marinade of oil, sliced onion,
eschalot, parsley, thyme, and a bay leaf, spice, pepper, and salt, in
which let them soak a few hours. Broil them before the fire; when done,
dish the fowls, garnish them with hot pickle, serve them with a brown
Italian sauce over, with a few onions in it.

Chicken a la Matador.

Cut a chicken into fillets and neat joints. Mince finely a Spanish onion
and stew it with two ounces of butter, a few drops of lemon, pepper, and
salt; when it has been stewed for half an hour, pass it through a tammy,
and mix in with it a good tablespoonful of aspic jelly. Mask the chicken
with this, and warm up the chicken in the bain-marie.