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Chicken Cutlets, French

(Cold Meat Cookery.) - INGREDIENTS for an entrée. The remains of cold roast or boiled fowl, fried bread, clarified butter, the yolk of 1 egg, bread-crumbs, 1/2 teaspoonful of CHICKEN, FRICASSEED. finely-minced lemon-peel; salt, cayenne and mace to taste. For sauce-1 oz. of butter, 2 minced shalots, a few slices of carrot, a small bunch of savoury herbs, including parsley, 1 blade of pounded mace, 6 peppercorns, 1/2 pint of gravy. AVERAGE COST, exclusive of the cold fowl, 9d.

Cut the fowls into as many nice cutlets as possible; take a corresponding number of croutons about the same size, all cut one shape; fry them a pale brown, put them before the fire, then dip the cutlets into clarified butter mixed with the yolk of an egg; cover with bread-crumbs seasoned in the above proportion, with lemon-peel, mace, salt, and cayenne; fry them for about 5 minutes, put each piece on one of the croutons, pile them high in the dish, and serve with the following sauce, which should be made ready for the cutlets: put the butter into a stewpan, add the shalots, carrots, herbs, mace and peppercorns; fry for 10 minutes, or rather longer; pour in 1/2 pint of good gravy, made of the chickenbones; stew gently for 20 minutes, strain it, and serve.

TIME.-5 minutes to fry the cutlets; 35 minutes to make the gravy.

SEASONABLE from April to Juby.

Chicken, Fricasséed. - INGREDI- ENTS for an entrée for 8 persons.-2 small fowls, or 1 large one, 3 oz. of butter, a bunch of parsley and green onions, 1 clove, 2 blades of mace, 1 shalot, 1 bay-leaf, salt and white pepper to taste, 1/4 pint of milk, the yolk of 3 eggs. AVERAGE COST, 4s. 9d.

Choose a couple of fat plump chickens, and after drawing, singeing and washing them, skin and carve them into joints; blanch these in boiling water for 2 or 3 minutes, take them out and immerse them in cold water to render them white. Put the trimmings, with the necks and legs, into a stewpan; add the parsley, onions, clove, mace, shalot, bay-leaf and a seasoning of pepper and salt; pour to these the water that the chickens were blanched in, and simmer gently for rather more than 1 hour. Have ready another stewpan; put in the joints of fowl, with the above proportion of butter; dredge them with flour, let them get hot, but do not brown them much; then moisten the fricassée with the gravy made from the trimmings, &c., and stew very gently for 1/21 hour. Lift the fowl into another stewpan, skim the sauce, reduce it quickly over the fire by letting it boil fast, and strain it over them. Add the milk, and a seasoning of pounded mace and cayenne; let it boil up, and when ready to 1 CHICKEN PATTIES.

serve, stir to it the well-beaten yolks of 3 eggs; these should not be put in till the last moment, and the sauce should by made hot, but must not boil, or it will instantly curdle. A few button-mushrooms stewed with the fowl are by many persons considered an improvement.

TIME.-1 hour to make the gravy ; 1/2 hour to simmer the fowl.

SEASONABLE at any time.