Preparation: The chicken meat is cut up into small pieces. Butter is melted and flour stirred in, broth, cream and white wine added, seasoned with salt, pepper and lemon juice, cooked and filled into the shells or other small molds. Sprinkle with bread crumbs, place pieces of butter on top and bake in oven to a nice brown color. Remarks: This ragout may be improved with ½ pt. of finely chopped champignons and 4 truffles also chopped fine. This chicken ragout in shells makes an excellent side dish. No. 9—CHICKEN CROQUETTES. The preparation and ingredients are the same as in No. 31, Veal Croquettes, or No. 30, Veal Sweetbread Croquettes. See Chapter 3. No. 10—FINE CHICKEN FRICASSEE. Quantity for 6–8 Persons. 2 young chickens Salt ¼ lb. of butter For the Gravy. 2½—3 tbsps. of flour ½ pt. sweet or sour cream Bouillon or water ½ pt. champignons 6 sliced truffles ½ cup champignon juice 1 wineglassful of Madeira or white wine Salt 1 pinch of white pepper Some lemon juice Preparation: The chickens are dressed and washed, fried light brown in ¼ lb. of butter, and, when well done, carved. For the gravy, stir into the drippings the flour, water or bouillon, cream, wine, champignons, juice and cook well. The gravy ought to be quite thick and light yellow, strain and season it with lemon juice, salt, if necessary, some pepper, and put in the whole champignons and the sliced truffles. The chicken should be so carved that the meat will not fall from the bones and should be kept very hot. Put the meat on a platter and pour the gravy over it. Garnish the rim with puff paste scallops and small meat dumplings. The dumplings are made by chopping the chicken liver, heart and gizzard, mixing it well with ½ soaked roll, salt, pepper, 1 egg, ½ teaspoonful of lemon juice. Fry the mixture in 1 tablespoonful of butter; when cool, form small dumplings and fry them a light brown in very little butter. This is a very fine dish. No. 11—VIENNA BAKED CHICKEN. Quantity for 6 Persons. 3 young, fresh chickens Salt ⅛ lb. of flour 2½ cups of bread crumbs 3 lbs. of lard for frying 1 lemon for garnishing 1–2 eggs Preparation: The chickens are killed, dressed, washed, dried and prepared at once. Cut the chickens in half, salt them, dip them first into flour, then in beaten egg and then in bread crumbs. The lard is heated in an iron pot or kettle and the pieces of chicken placed into it carefully, one at a time, so as not to cool the fat too much and that the crumbs may not fall off. Bake them to a nice brown color. After the crust is hard, let them cook more slowly until well done. Then put on paper to drain, strew fine salt over the pieces and put on a platter after which they may be garnished with lemon slices. No. 12—CHICKEN OR PIGEON CUTLET. Quantity for 6 Persons. 3 young chickens or 6 young pigeons Salt 1 pinch of pepper 2 eggs Some flour 1½ cups of roll crumbs Lemon ¼ lb. of butter