Page:Mrs Beeton's Book of Household Management.djvu/773

Rh mirepoix, season well with salt and pepper, and cook in a quick oven for about 40 minutes. Baste frequently, and, if necessary, cover the breast with buttered paper to prevent it becoming too brown. When the chicken is done, remove the trussing string and skewers and keep hot. Drain the fat from the baking-tin, add the stock, boil for 2 or 3 minutes, season it to taste, and strain. Garnish the chicken with tufts of crisp watercress, and serve the gravy and bread sauce separately.

Time.—About 1 hour. Average Cost, 4s. Sufficient for 4 or 5 persons.

Ingredients.—Cold chicken (roast or boiled) cut into joints or pieces if boned; to 4 tablespoonfuls allow 2 tablespoonfuls of finely-shredded celery, 1 tablespoonful of finely shredded white of hard boiled egg, 4 tablespoonfuls of Mayonnaise sauce (see Sauces, No. 201), 1 dessertspoonful of salad-oil, 1 dessertspoonful of vinegar, ½ a teaspoonful of salt, ¼ of a teaspoonful of pepper. For garnishing: pickled gherkins, capers, fillets of anchovy, stoned French olives, lettuce.

Method.—Mix the shredded chicken, celery, and white of egg together, in a bowl, stir in the salad-oil and vinegar, season with the salt and pepper, and let the mixture stand for 1 hour. When ready to serve, stir in the Mayonnaise sauce, range the salad in a dish on a bed of crisp lettuce, garnish the surface with the gherkins, capers, anchovies, olives, and, if liked, the yolks of eggs, previously rubbed through a fine sieve.

Time.—About 1¼ hours. Average Cost, 1s. 9d. to 2s. 3d. for this quantity. Sufficient for 5 persons.

See "Chicken à la Marengo," Recipe No. 1149, and "Fowl Fried, with Peas," No. 1230.

Ingredients.—4 to 5 ozs. of raw chicken, ¼ of a pint of cream, 2 eggs, 1 truffle, salt and pepper, ½ a pint of Béchamel sauce (see Sauces No. 178), salt, pepper.