Cut the chicken into six or eight pieces. Season well with salt and
pepper. Dip in beaten egg and then in fine bread crumbs in which there
is one teaspoonful of chopped parsley for every cupful of crumbs. Dip
again in the egg and crumbs. Fry ten minutes in boiling fat. Cover the
centre of a cold dish with Tartare sauce. Arrange the chicken on this,
and garnish with a border of pickled beets. Or, it can be served with
cream sauce.


Blanquette of Chicken.

One quart of cooked chicken, cut in delicate pieces; one large cupful
of white stock, three table-spoonfuls of butter, a heaping table-
spoonful of flour, one teaspoonful of lemon juice, one cupful of cream
or milk, the yolks of four eggs, salt, pepper: Put the butter in the
sauce-pan, and when hot, add the flour. Stir until smooth, but not
brown. Add the stock, and cook two minutes; then add the seasoning and
cream. As soon as this boils up, add the chicken. Cook ten minutes.
Beat the yolks of the eggs with four table-spoonfuls of milk. Stir
into the blanquette. Cook about half a minute longer. This can be
served in a rice or potato border, in a _croustade_, on a hot
dish, or with a garnish of toasted or fried bread.


Blanquette of Veal and Ham.

Half a pint of boiled ham, one pint and a half of cooked veal, one
pint of cream sauce, one teaspoonful of lemon juice, the yolks of two
uncooked eggs, salt, pepper, two hard-boiled eggs. Have the veal and