. The Century cook book : with a new supplement of one hundred receipts of especial excellence. placeuntil ready to serve. ENGLISH CHICKEN FIE (COLD) Take two tender chickens, and cut them up as for them into a large saucepan with two and a half quartsof water; add a bouquet made of sweet marjoram, basil,parsley, three bay-leaves, sprig of thyme, and small blade ofmace. Let them simmer until well cooked. Add to the potwhen the chicken is about half done one half pound of baconcut into small pieces like lardbons. Wash the bacon beforeadding it. A quarter of an hour before removing th
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. placeuntil ready to serve. ENGLISH CHICKEN FIE (COLD) Take two tender chickens, and cut them up as for them into a large saucepan with two and a half quartsof water; add a bouquet made of sweet marjoram, basil,parsley, three bay-leaves, sprig of thyme, and small blade ofmace. Let them simmer until well cooked. Add to the potwhen the chicken is about half done one half pound of baconcut into small pieces like lardbons. Wash the bacon beforeadding it. A quarter of an hour before removing the chickenadd the half of a small can of truffles cut into slices. Boil eight eggs very hard, and cut them in slices. Arrangeon the bottom of an earthen dish a layer of egg slices andtruffles, then a layer of chicken meat; alternate the layers untilthe dish is two-thirds f uE. Return the bones and coarse piecesof meat to the pot, and reduce the liquid one third. Strain,cool, and remove the grease. Return the stock to the flre, adda quarter box or one half ounce of soaked gelatine. Pour this. CHIOKBN IMPEKIAIB AND STUFFED LEGS. (SEE PAGES 188 AND 189.)
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