The Art of Cookery Made Easy and Refined

a little cream, a very small quantity of grated lemon-peel and pounded mace, cayenne, salt, one eschallot chopped, a little lemon juice, and a spoonful of consumé; thicken with a little flour and water, simmer it over a fire ten minutes, during which time score the legs and rump, season them with pepper and salt, broil them of a good colour, and serve them up over the pulled chicken. _Another Way._ CUT the fowl as above, and add to it some benshamelle; or, instead of thickening with flour and water as the above, add, five minutes before it is to be served up, a leason of two eggs. _Pullet a la Memorancy._ BONE it, leaving the legs and wings on; then season the inside with pepper, salt, and beaten spice. Put a light forcemeat into it, sew it up, truss it as for roasting, set it with hot water, lard it neat, and roast it gently with a veal caul over. When it is done, take off the caul, glaize the larding, and serve it up with white ragooed sweetbreads round it, or with strong cullis or plain benshamelle. _Chickens with Lemon Sauce._ BOIL two chickens as white as possible, or braise them with bards of bacon over them; and when they are done wipe them dry and pour the sauce over. _To make Lemon Sauce._ PARE two lemons and cut them into very small pieces in the form of dice; then take the liver and scalded parsley chopped, put them into a stewpan, add some boiling benshamelle and a little melted butter, and simmer over a fire for two minutes. _Fricassee of Chickens or Rabbits (white)._ CUT them into pieces and blanch and drain them dry; then put them into a stewpan with a little veal stock, a blade of mace, and a middling-sized whole onion. Stew them gently till three parts done; then add slices of blanched throat sweetbreads, stewed white button mushrooms, egg balls, and pieces of artichoke bottoms. When they are all nearly stewed, season with salt and a little lemon juice, add a leason of