POULTRY AND POULTRY DRESSINGS

BOHEMIAN CHICKEN—­Select a young and tender chicken and prepare as for frying or broiling.  Place in a frying pan a pat of butter and place on the fire.  Beat to a smooth, thin batter two eggs, three spoonfuls of milk and a little flour, season, dip each piece of the chicken in this batter and fry a rich brown in the heated butter.

CHICKEN A LA TARTARE—­Have a chicken dressed and split down the back; it should not weigh over two and a half pounds.  Put one quarter cup of butter in a frying pan with a teaspoon of finely minced parsley, half a teaspoon of salt and a little pepper.  Brown each half of the chicken in the butter and on both sides.  Take up the chicken, brush the inside over with an egg beaten with one tablespoon of cold water, lay in a dripping pan and dust over the egg half a cup of fine bread crumbs mixed with the same amount of minced cooked ham.  Set in a hot oven and finish cooking.  Serve on a hot dish with sauce tartare.  The chicken will cook best if laid in a wire broiler resting on the dripping pan.

CHICKEN BROILED IN PAPER—­Split a chicken and let it soak for two hours in oil mixed with parsley, sliced onion, cloves, salt and pepper.  Put each half in papers, enclosing all the seasoning and broil over a very slow fire.  When done take off the paper, bacon, etc., and serve with sauce a la ravigotte.

CHICKEN CROQUETTES—­Stir a pint of fine chopped chicken into a cup and a quarter of sauce made of one-third cup of flour, three tablespoons of butter, a cup of chicken stock and one-fourth cup of cream, season with a few drops of onion juice, a teaspoon of lemon, one teaspoonful celery salt and pepper.  When thoroughly chilled form into cylindrical shapes, roll in egg and bread crumbs and fry in deep fat.  Serve surrounded with peas and figures stamped upon cooked slices of carrot.  Season with salt, paprika and butter.

CHICKEN CROQUETTES—­Take two chickens weighing about two pounds each, put them into a saucepan with water to cover, add two onions and carrots, a small bunch of parsley and thyme, a few cloves and half a grated nutmeg, and boil until birds are tender; then remove the skin, gristle and sinews and chop the meat as fine as possible.  Put into a saucepan one pound of butter and two tablespoonfuls of flour, stir over the fire for a few minutes and add half a pint of the liquor the chickens were cooked in and one pint of rich cream, and boil for eight or ten minutes, stirring continually.  Remove the pan from the fire, season with salt, pepper, grated nutmeg and a little powdered sweet marjoram, add the chopped meat and stir well.  Then stir in rapidly the yolks of four eggs, place the saucepan on the fire for a minute, stirring well, turn the mass onto a dish, spread it out and let it get cold.  Cover the hands with flour and form the preparation into shapes, dip them into egg beaten with cream, then in sifted breadcrumbs and let them stand for half an hour or so to dry; then fry them a delicate color after plunging into boiling lard.  Take them out, drain, place on a napkin on a dish and serve.  The remainder of the chicken stock may be used for making consomme or soup.