the chicken in the soup kettle, cover with cold water, and when the water
reaches boiling point place the legs on top of the bones and cook
continuously for two hours. They may be served hot with sauce, or cold,
cut into thin slices garnished with aspic.


English Chicken Balls

Chop fine the dark meat left over from timbales, add a half can of finely
chopped mushrooms, a teaspoonful of salt, a half teaspoonful of pepper, a
tablespoonful of chopped parsley, a dozen blanched and finely chopped
almonds and one raw egg; mix thoroughly and form into balls the size of an
English walnut. Arrange these over the bottom of a saucepan, cover with
stock, add a bay leaf, a slice of onion and of carrot; cook slowly a half
to three-quarters of an hour; drain, saving the stock. Dish the balls in
the center of a platter, put around the edge a row of potato bullets,
outside of that small triangles of toast. Put a tablespoonful of butter
and one of flour into a saucepan; mix, add a half pint of stock in which
the balls were cooked, stir until boiling, take from the fire, add the
yolk of one egg beaten with two tablespoonfuls of cream; add a half
teaspoonful of salt and a dash of pepper; strain this over the balls and
serve.




CHICKEN--COOKED


The remains of cold chicken or turkey may be used in precisely the same