Preparation: The birds are dressed, washed and skinned. Each breast is quartered and pounded a little, on each piece fasten a scraped wingbone and season with salt and pepper. Beat the egg well with 1½ tablespoonfuls of drawn butter, dip in the cutlets and then into roll crumbs, mixed with 2 tablespoonfuls of flour, then fry in butter 8 to 10 minutes, turning them often. With asparagus these poultry cutlets are very fine. Remarks: The scraps of poultry may be utilized for soup, croquettes or fricassee. No. 13—CHICKEN PIE, ENGLISH STYLE. Quantity for 6–8 Persons. 2 young chickens ¾ lb. of veal steak ½ lb. of boiled ham 2 tbsps. of chopped parsley 3 hard-boiled eggs 2 tbsps. of flour 1 pt. of water or bouillon Salt 1 pinch of pepper 1 tbsp. of butter Preparation: The paste is made the same as the chicken pie in No. 6. The chickens are prepared as in No. 6, the meat removed from the bones and cut into ¼ inch slices, the ham and veal too. The baking dish is lined with the paste and filled with alternate layers of meat, salted and peppered, chopped parsley and champignons and the yolks of eggs put in whole. The tablespoonful of butter and 2 of flour are browned a little, broth or water added, stewed, and this poured over the meat. Cover with the paste as described in No. 6, then bake in the oven slowly for 1¾ hours. The pie may be eaten cold. Use no flour for the gravy, but clear broth. No. 14—PIGEON PIE, ENGLISH STYLE. Quantity for 6 Persons. 4 pigeons ¾ lb. of beefsteak 6 hard-boiled eggs, the yolks only ¼ pt. finely chopped champignons ¼ lb. of butter 1½ tbsps. of flour ¾ pt. of bouillon Salt 1 pinch of pepper 2 tbsps. of finely chopped parsley ¼ onion Prepare the pie crust as described in No. 6. See Chicken Pie. Preparation: The pigeons are dressed, washed and fried in the butter for ½ hour, then cut in halves. Fry the steak, which has been cut into small pieces and the fat taken off, in the same butter for 10 minutes. Prepare a baking dish with the crust as described in No. 6, put in the meat, salted and peppered, parsley and champignons and place the yolks of eggs here and there between the meat. Slice the ¼ onion and brown together with the flour in the drippings, add the bouillon, stew, strain and pour over the meat, then cover with crust according to No. 6 and bake in the oven 1¼ hours. Remarks: For the crust, use butter only. No. 15—FRIED PIGEON. Quantity for 6 Persons. 6 young pigeons ¼ lb. of butter 1 cup of cream ½ cup of water 1 tbsp. of flour Preparation: The pigeons are dressed, washed, salted inside and outside. Heat the butter and fry the pigeons light brown on every side, basting with spoonfuls of water and cream. During the last ten minutes stir in the flour and add some more water if necessary, strain the gravy. On the stove it requires 1½ hours to fry the pigeons, to roast in the oven only one hour. No. 16—STUFFED FRIED PIGEONS.