fine, one table-spoonful of capers and salt and pepper to taste. Cook
very gently three-quarters of an hour; then add one-fourth of a pound
of mushrooms, cut in small pieces. Cook fifteen minutes longer. Serve
with a border of boiled macaroni, mashed potatoes or rice.


Chicken a la Reine.

Clean, stuff and truss a pair of chickens, as for roasting. Dredge
well with salt, pepper and flour. Cut a quarter of a pound of pork in
slices, and put part on the bottom of a deep stew-pan with two slices
of carrot and one large onion, cut fine. Stir over the fire until they
begin to color; then put in the chickens, and lay the remainder of the
pork over them. Place the stew-pan in a hot oven for twenty minutes;
then add white stock to half cover the chicken (about two quarts), and
a bouquet of sweet herbs. Dredge well with flour. Cover the pan and
return to the oven. Baste about every fifteen minutes, and after
cooking one hour, turn over the chickens. Cook, in all, two hours.
Serve with Hollandaise sauce or with the sauce in which the chickens
were cooked, it being strained over them.


Chicken a la Tartare.

Singe the chicken, and split down the back. Wipe thoroughly with a
damp cloth. Dredge well with salt and pepper, cover thickly with
softened butter, and dredge thickly on both sides with fine, dry bread
crumbs. Place in a baking pan, the inside down, and cook in a very hot
oven thirty minutes, taking care not to bum. Serve with Tartare sauce.