The chickens are carved in nice pieces and placed in a heap in the middle of the platter, the rice around it and the gravy poured over the meat; or leave the chicken whole, place the rice around and serve the gravy separately. Remarks: The gravy may be prepared without wine. No. 6—CHICKEN PIE. Quantity for 6 Persons. 2 young chickens or 1 old one 3 qts. of water Salt 1 tbsp. of butter 1½ tbsps. of flour The Paste. ½ lb. of butter and lard, more butter than lard or butter only ½ lb. of flour, good measure 1½ tumblerfuls of water Preparation: The chickens are dressed, washed and put to boil in the water and salt. Young chicken will be tender in 45 minutes, old chicken in 2 to 3 hours. The Paste: Butter and lard must be very cold. Cut it into the flour and add the very cold water, mix lightly and roll one-half of it out in ¼ inch thick layer. The paste must be dry; the butter must be visible after rolling. Put this layer into a baking dish, cut up the chickens, put the pieces into the dish, pour in the bouillon so that meat and broth are even. Roll the other half of the paste, make a few cuts into it and cover the pie, trimming off the edge neatly. Bake in the oven 1 hour to a golden yellow color. Leave only enough broth for the gravy. Stir into the broth 1 tablespoonful of butter, 1½ of flour, cook, strain and serve with the pie. Cabbage salad and fresh boiled potatoes go nicely with it. No. 7—PUFF PASTE PATTIES, FILLED WITH CHICKEN RAGOUT. Quantity for 6 Persons. 1 small young chicken Salt 1½ qts. of water For the Gravy. 2 tbsps. of butter 2 tbsps. of flour Chicken broth ½ wineglassful of white wine ½ cup sweet cream Juice of ½ lemon Salt 1 pinch of white pepper ½ pt. can champignons The Paste. ½ lb. very cold fresh butter ½ lb. flour 1 tbsp. of strong brandy ½ of an egg ¼ pt. very cold water Preparation: The chicken is prepared well and cooked until tender in 1½ qts. of salt water, then cut up into very small pieces. The Gravy: Melt the butter, stir in the flour, fill up with chicken broth, add cream and wine, cook till it thickens, put in the chopped champignons and the meat, season with salt and pepper, fill hot into the ready baked patties. Then bake in moderately hot oven for about 10 minutes and serve immediately. Bake the patties according to No. 39, Chapter 3, Veal Sweetbread Patties. No. 8—CHICKEN RAGOUT IN SHELLS OR OTHER SMALL MOLDS. Quantity for 6 Persons. 1¼ lbs. of cooked chicken 2 tbsps. of butter 2 tbsps. of flour Some bouillon ½ wineglassful of white wine Juice of ½ lemon Salt 1 pinch of pepper ½ cup. of sweet cream