Preparation: The chickens are dressed, washed, dried and salted inside and outside. The stuffing made of finely chopped heart, liver, gizzard, from which the tough membrane has been removed, soaked roll, salt, pepper, parsley, nutmeg, butter, eggs and lemon juice, well mixed, is put into the chickens, the slices of bacon tied across the breast, the chickens sewed up and roasted exactly like No. 1. Remarks: The stuffing may be made richer with ½ cup of chopped champignons and 3 truffles chopped fine. No. 3—ANOTHER FORM OF STUFFED CHICKEN. Quantity for 6 Persons. 2 young chickens ¼ lb. of butter 2 slices of bacon ½ cup of sweet cream ½ pt. of water 1 tbsp. of flour Salt The Stuffing. 2 tbsps. of butter 1 tbsp. of finely sliced onion Heart, liver, gizzard chopped fine 2 eggs Salt 1 pinch of pepper 1 pinch of nutmeg 1 tsp. of finely chopped parsley 1 roll soaked and the water pressed out Preparation: The chickens are prepared as described in No. 1 and 2. The stuffing is made by heating the butter and stewing the onion slices to a light yellow in it, then add the chopped heart, liver and gizzard and stew 5 minutes. Add the roll and all the other ingredients, stew another few minutes, stir in the eggs, stuff the chickens, sew them up, tie bacon across the breast and fry the same as in No. 1. No. 4—STEWED CHICKEN WITH CHAMPIGNONS. Quantity for 6 Persons. 2 young chickens ⅛ lb. of butter 2 tbsps. of flour Bouillon or water Salt 1 pinch of pepper 1½ wineglassful of red wine ½ pt. small champignons or 30 fresh, cleaned champignons Juice of 1 lemon Preparation: The chickens are dressed and washed and fried in ⅛ lb. of butter in the oven for 15 minutes, basting them several times. After this time, stir into the butter the 2 tablespoonfuls of flour, add bouillon or water, salt, pepper, wine and champignons, cover the pot or pan, stew the chickens for 1 hour. Lastly put in the lemon juice and serve the chickens and gravy on one platter. No. 5—OLD OR YOUNG CHICKEN WITH RICE. Quantity for 6 Persons. 1 old chicken or 2 young ones 3 qts. of water Salt ¾ cup of rice Water and chicken bouillon ½ tbsp. of fresh butter 2 slices of onion For the Gravy. 1 tbsp. of butter 2 tbsps. of flour ½ wineglassful of white wine 2 yolks of eggs Chicken bouillon Preparation: The chickens are dressed, washed and boiled until tender in 3 qts. of water, the salt and onion slices. Boil a young chicken 45 minutes, old chicken 2–3 hours, according to its age. In the meantime, cook the rice in a double boiler with a few cups of bouillon and a little salt. When the rice is done, stir in a piece of fresh butter. Do not cook it too mushy. The Gravy: Stir 1 tablespoonful of butter and 2 of flour, add some of the chicken broth, cook a few minutes till it thickens, add the white wine and stir in the 2 yolks of eggs.