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

place the slices of chicken in the pan, and serve as it is when well warmed. Instead of onions, slices of pickled cucumbers may be used. _Another way._--Cut up the chicken or part of it as for _fricassée_. Put a little butter in a stewpan and set on the fire; when melted, sprinkle in it a little flour, half a teaspoonful of chopped parsley, same of chopped mushrooms, stir with a wooden spoon the while, two or three minutes after which add two gills of white wine, boil the whole fifteen minutes; then subdue the fire, put the pieces of chicken in the pan, and serve as it is when warm. It may also, after it is cut up, be served cold, with an oil, _piquante_, or _poivrade_ sauce. _The same, in Fricassée._--An old chicken that has been used to make broth, either alone or with beef, when cool, or the next day, may be prepared just as a spring chicken in _fricassée_. _In Salad._--It is made with cold chicken, roasted or baked, with a whole one or part of it. Cut all the meat in dice and put it in a bowl. Cut just as much roasted or baked veal in dice also, and put with the chicken. Cut also about as much table celery as chicken, which put with the meat also. Season with salt, pepper, vinegar, and very little oil; stir and mix the whole well. Add also some lettuce, and mix again gently. Put the mixture then on a platter, making a small mound with it; spread a Mayonnaise-sauce all over it; decorate with hard-boiled eggs, cut in four or eight pieces, lengthwise; also with centre leaves of lettuce, capers, boiled beets, and even slices of lemon. A bard-boiled egg is cut across in two, then with a sharp knife scallop each half, invert them and run a small skewer through both, so as to leave the smaller end of both halves in the middle and touching; place the egg right in the middle of the dish, when the Mayonnaise is spread all over; plant the