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

Truffles._--The truffles, being preserved, do not require any preparation, half a pound is enough for a middling-sized chicken; it is not necessary to put any where the crop was. Salt and pepper the inside of the bird, and put in it also about a teaspoonful of parsley chopped fine, then the truffles; sew the incision made to draw it; truss it as directed, and roast or bake. _The same, stewed._--When stuffed, put four ounces of salt pork cut in dice in a saucepan, with slices of onion and carrot, place the chicken on them, season with four stalks of parsley, one of thyme, a bay-leaf, and one clove tied together; half cover it with broth and white wine, of equal parts, set on the fire, boil gently till done, turning it over several times. Dish the bird, strain the sauce over it, and serve warm. After being stuffed with truffles, it may be kept two days before cooking. _Cold._--What is left from the previous day's dinner is known under the name of cold meat. For about half a chicken put one ounce of butter in a saucepan, and, when melted, turn into it a _financière_ garniture, and half a pint of Madeira wine, boil gently about eight minutes, put the cold chicken cut in pieces in it; leave just long enough on the fire to warm it, and serve. If not a roasted or broiled chicken, or part of either, you merely warm it in the _bain-marie_ if possible, or on the fire, and serve as it is. If roasted or broiled, it is served in _blanquette_, thus: Cut up the meat in slices, have in a stewpan and on a good fire a piece of butter the size of two walnuts; when melted, sprinkle in it a pinch of flour, stirring with a wooden spoon the while; then pour in also, little by little, two gills of warm broth, same of boiling water, half a teaspoonful of chopped parsley, salt, pepper, and two or three small onions fried in butter; boil fifteen minutes. After that time subdue the fire,