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HOUSEHOLD MANAGEMENT

1162.—CHICKEN FORCEMEAT. (Fr.Farce de Volaille.)

Ingredients.—½ a lb. of raw chicken, free from bone, 1oz. of flour, 1 oz. of butter, 1 egg, ½ a gill of chicken stock, salt and pepper, nutmeg.

Method.—Melt the butter, stir in the flour, add the stock, boil well and let the panada or culinary paste cool slightly. Cut up and pound the chicken meat in the mortar until smooth, adding the egg, and the panada by degrees. Season to taste, rub through a fine wire or hair sieve, and use for quenelles, cutlets, boudins, bombes, timbales, etc. Before moulding or shaping the farce, its constituency should be tested, and if found too firm a little cream may be added.

1163.—CHICKEN FRIED IN BATTER. (Fr.Fricandelles de Volaille.)

Ingredients.—Chicken mixture as for croquettes of chicken, No. 1157, egg, breadcrumbs, frying-fat. For the batter: 4 ozs. of flour, ½ a pint of milk, 1 egg, 1 saltspoonful of salt.

Method.—Make the chicken mixture as directed. Mix the flour, milk, egg and salt into a smooth batter, and prepare some very thin pancakes. As each one is fried, spread the meat preparation over one side and roll up tightly. When cold, cut across into 2 or 3 pieces, about 1½ inches in length, coat with egg and breadcrumbs, and fry in deep fat. Drain well, and serve garnished with fried parsley.

Time.—1 hour. Average Cost, from 1s. 6d. to 2s. Sufficient for 7 or 8 persons.

1164.—CHICKEN, FRICASSÉED. (Fr.Fricassée de Volaille.)

Ingredients.—1 boiled chicken, 1 pint of Béchamel sauce (see Sauces), ½ a gill of cream, the yolks of 2 eggs, the juice of 1 lemon, salt and pepper.

Method.—Cut the chicken before it is quite cold into neat joints. Make the sauce as directed, put in the pieces of chicken, let them remain until thoroughly hot. Add the yolks and cream previously blended, and stir by the side of the fire until the sauce thickens, without boiling. Season to taste, add the lemon-juice, arrange neatly on a hot dish, and strain the sauce over. The dish may be garnished with truffle or cooked green peas, and the fricassée served in a border of mashed potato if desired.

Time.—About ¾ of an hour, after the chicken is boiled. Average Cost, 3s. 6d. to 4s. 6d. Sufficient for 5 or 6 persons.