See curried veal. Undressed chicken is considered best for a curry,
it must be cut in small joints, the directions for curried veal are
equally adapted for fowls.

* * * * *

A NICE METHOD OF DRESSING FOWL AND SWEETBREAD.

Take a fowl and blanch it, also a fine sweet bread, parboil them, then
cut off in smooth well shaped slices, all the white part of the fowl,
and slice the sweetbread in similar pieces, place them together in a
fine well-flavoured veal gravy; when done, serve neatly in the dish,
and pour over a fine white sauce, any that may be approved, the
remainder of the fowl must be cut up in small joints or pieces, not
separated from the bone, and fried to become brown, then place them in
a stew-pan with forcemeat balls, truffles, and morels; pour over half
or three quarters of a pint of beef gravy, and simmer till finished; a
little mushroom ketchup, or lemon-pickle may be added; in this manner
two very nice _entrées_ may be formed.

* * * * *

BLANKETTE OF FOWL.

See blankette of veal.

* * * * *

TO STEW DUCK WITH GREEN PEAS.