PRESSED CHICKEN—­Cut as for a stew.  Skin the feet and place in the bottom of a stew pan.  Arrange the fowl on top, just cover with water, and cook slowly until tender.  Do not let the meat brown.  Separate the dark and light meat and throw away the feet, from which the gluten has been extracted.  Chop liver, skin, heart and gizzard fine.  Add these chopped giblets to a dressing of stale bread crumbs seasoned and moistened with a little hot water and butter.  Arrange the large pieces of meat around the sides and bottom of a baking dish, alternating dark and light, and fill alternately with dressing and chicken until the dish is full.  Remove the fat from the water in which the chicken was cooked, heat boiling hot and pour over the chicken.  Put into a press for several hours and when cold slice.

ROAST CHICKEN—­Having drawn and trussed the chicken put it between some slices of bacon, take care to fasten the feet to the spit to keep it together, baste it with its gravy, when well done through, serve with cress round the dish, season with salt and vinegar.  The chicken and bacon should be covered with buttered paper, until five minutes of the bird being done, then take off the paper, and finish the roasting by a very bright fire.

STUFFED CHICKEN—­Put a pint of milk into a saucepan with a good handful of crumbs of bread and boil until very thick.  Set away to cool.  Add to this parsley, chopped green onion, thyme, salt, pepper, piece of butter and the yolks of four eggs, and place in body of chicken, sewing up the opening.  Roast the chicken between rashers of bacon.

TURKEY GIBLETS A LA BOURGEOISE—­The giblets of turkey consist of the pinions, feet, neck and gizzard.  After having scalded pick them well and put in a saucepan with a piece of butter, some parsley, green onions, clove of garlic, sprig of thyme, bay-leaf, a spoonful of flour moistened with stock, salt and pepper.  Brown to a good color.

TURKEY TRUFFLES—­Take a fat turkey, clean and singe it.  Take three or four pounds of truffles, chopping up a handful with some fat bacon and put into a saucepan, together with the whole truffles, salt, pepper, spices and a bay-leaf.  Let these ingredients cook over a slow fire for three-quarters of a hour, take off, stir and let cool.  When quite cold place in body of turkey, sew up the opening and let the turkey imbibe the flavor of the truffles by remaining in a day or two, if the season permits.  Cover the bird with slices of bacon and roast.

ANCHOVY STUFFING—­Put some large fine chopped onions into a frying pan with a little oil or butter and fry them to a light brown.  Put them in a basin and add some breadcrumbs that have been dipped in water and squeeze quite dry.  Then add a small piece of liver of the bird to be stuffed.  The filling of seven or eight salted anchovies, a pinch of parsley, with a few chopped capers.  Work these well together, sprinkle over a little pepper and thicken the mixture with yolks of eggs, when it is ready for use.