Page:Mrs Beeton's Book of Household Management.djvu/754

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Ingredients.—1 chicken, ¼ of a pint of salad-oil, 1 pint of Espagnole sauce (see Sauces, No. 244), the pulp of 2 ripe tomatoes, ½ a glass of sherry, 1 dozen preserved mushrooms, 6 stoned olives, 1 truffle, salt and pepper, fleurons for garnish.

Method.—Divide the chicken into neat pieces, and fry them in salad-oil until nicely browned, then drain well and pour away the oil. Heat up the Espagnole sauce with the tomato pulp, replace the chicken in the stewpan, add the sherry, mushrooms and olives whole, the truffle cut into large pieces, and simmer gently for three quarters of an hour, or until the chicken is tender. When done, pile in the centre of a hot dish, strain the sauce over, and garnish with the mushrooms, olives and truffle. Place a few fleurons, i.e., half-moon or crescent-shaped pieces of puff pastry, or crôutes of fried bread, round the dish.

Time.—About 1½ hours. Average Cost, 5s. 6d. Sufficient for 3 or 4 persons.

Ingredients.—1 chicken or fowl, ½ a lb. of boiled rice, ½ a pint of tomato sauce (see Sauces No. 281), 1 oz. of butter, 1 teaspoonful of cornflour, 1 finely-chopped shallot, salt and pepper.

Method.—Boil the chicken and cut it into neat joints. Melt the butter, fry the shallot slightly, add the tomato sauce, and when thoroughly hot put in the pieces of chicken, and simmer very gently for 25 minutes. A few minutes before serving add the cornflour previously blended with a little cold water. Arrange the chicken neatly in a border of boiled rice, strain the sauce over, and serve.

Time.—From 1¼ to 1½ hours. Average Cost, 3s. 6d. to 4s. Sufficient for 5 or 6 persons.

Ingredients.—½ a lb. of raw chicken, 1 oz. of flour, ½ an oz. of butter,