Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

_Border of Paste._--Knead well together, so as to make a rather thick paste, two whites of eggs with flour; spread it with a rolling-pin in a long strip about two inches and a half broad and one-fifth of an inch thick. Trim the sides if not straight; cut three rows of holes in the middle with a fruit-corer, then cut the strip of paste in two, lengthwise and in the middle of the middle row of holes. Cut it again across in pieces about three or four inches long. Put it in a warm place to dry till hard enough to keep in shape and still be pliable; warm the dish on which you wish to place it; beat the white of an egg just a little with a pinch of sugar, glaze the straight side of the paste with it; place it all around and on the border of the dish with the dentilated side up. Place the pieces of chicken inside of the border as directed above, and serve. The cut below represents the border. One, _a_, is the border before being cut in two, and _b_ when cut. [Illustration] It may seem difficult to place the border at first, but it will be easily done after having tried once or twice, and following the directions previously given. It is better to try when not in a hurry and before being wanted; that is, before you wish to serve it. The border may be made and placed on a dish without a chicken, it will be better for an experiment. _In Fricassée à la chevalière or Parisienne._--While the chicken is cooking as directed for _fricassée_, prepare a garniture of _chicken-combs_, and, when the chicken is dished, place the garniture all around it, and serve warm. _A la Française._--While the _fricassée_ is being made, prepare a _garniture_ of mushrooms or one of truffles, or both. Dish the chicken as directed, place a garniture of _mushrooms_ or one of _truffles_, or both, tastefully all around, and serve warm. When a _fricassée_ is made for several persons, with two, three, four,