1174.—CHICKEN LIVERS ON TOAST.
See Chapter on "Savouries."
1175.—CHICKEN, MAYONNAISE OF. (Fr.—Mayonnaise de Volaille.)
'Ingredients.—1 cold boiled chicken or fowl, ¾ of a pint of Mayonnaise sauce (see Sauces, No. 201), ¼ of a pint of aspic jelly, dressed salad.
Method.—Cut up the chicken into small joints, remove all the skin and ends of bones, and shape the pieces as neatly as possible. Dissolve the aspic jelly; when cool enough, add it to the Mayonnaise sauce and mask the chicken. To facilitate the masking process place the pieces of chicken on a wire tray and pour over the sauce carefully by means of a tablespoon. When the sauce is set, decorate tastefully with truffle and chervil, and mask with a thin layer of liquid Aspic. Arrange neatly on a dish on a bed of dressed salad, and garnish the side of the dish with sprigs of endive, slices of cucumber and blocks of aspic jelly.
Time.—About 1 hour. Average Cost, 3s. 9d. to 5s. Sufficient for 5 or 6 persons.
1176.—CHICKEN, MINCE OF, BREADED. (Fr.—Poulet au Gratin.)
Ingredients.—½ a lb. of coarsely-chopped cooked chicken, free from bone, 2 tablespoonfuls of finely-chopped cooked ham, ½ a pint of Béchamel sauce, (see Sauces, No. 178) breadcrumbs, butter, nutmeg, salt and pepper.
Method.—Mix the chicken and ham together, stir in the sauce, which should thoroughly moisten the whole, otherwise more sauce must be added. Season to taste, add a pinch of nutmeg, and turn the mixture into 6 or 8 well-buttered scallop shells. Cover lightly with breadcrumbs, add 2 or 3 small pieces of butter, bake in a moderately-hot oven until nicely browned, then serve.
Time.—To bake, from 6 to 8 minutes. Average Cost, 8d., exclusive of the chicken. Seasonable at any time.
Various Modes of Fattening Fowls.—It is considered by some fowl-keepers that the flesh of a healthy well-fed fowl, which has lived a free, out-of-door life, is both in flavour and wholesomeness preferable to a bird kept in confinement and compulsorily fed. If, however, special fattening is resorted to, the birds should be confined in a clean warm pen or run, and fed three or four times a day on as much soft food as they will eat, care being taken to feed them very early in the morning and as late as possible at night. When specially fattened for the market the fowls are kept in the dark, which encourages them to rest—an essential to the laying on of flesh. The foods chiefly used for fattening are ground oats, whole wheat-meal, maize-meal and buckwheat-meal; the last should always be included among the food; fatty substances, as suet, are added by some to increase the fatness of the fowl. The true object, however, should be to develop abundance of good, wholesome flesh. Milk, either new or skimmed, is a valuable addition to the food, with which it should be mixed hot. Three weeks is the usual period for fattening a fowl.
1177.—CHICKEN, MINCED. (Fr.—Poulet Émincé.)
Ingredients.—Cold chicken; to each ½ lb. allow 1 oz. of butter, 1 oz. of flour, ½ a pint of stock, salt and pepper, poached eggs.