A guide to modern cookery

Colour the pieces of chicken in oil. Toss in oil, together, three oz. of onion, and two oz. of mushrooms, sliced ; and six oz. of raw ham, cut into dice. Set the pieces of chicken in a cocotte, alternating them with the garnish, which should have been well-drained; cover with two tomatoes, cut into thick slices; cover the cocotte, and complete the cooking in the oven for twenty minutes. When about to serve, sprinkle with a tablespoonful of veal stock. 1549—POULET SAUTE A L'ESPAGNOLE Sauté the chicken in oil. Drain the latter away, and add one-half Ib. of pilaff rice, combined with one and one-half oz. of capsicums in dice; three oz. of large green peas, cooked a Vanglaise, and two sliced and poached sausages. Cover the sautépan, and set the whole to stew in the oven for ten minutes. Dish the chicken; cover it with the garnish, and surround it with six small grilled tomatoes. 1550—POULET SAUTE A L’ESTRAGON Toss the chicken in butter, and dish it. Swill the sautépan with one-sixth pint of white wine; reduce to half; add one-sixth pint of gravy in which tarragon has been infused, and thicken with arrowroot. Pour this sauce. over the chicken, and decorate its wings with sprays of parboiled tarragon leaves. 155I—POULET SAUTE FEDORA Sauté the chicken in butter, without colouration, with four oz. of raw, sliced truffles; and dish. Swill with one-sixth pint of cream; add three tablespoonfuls of Béchamel sauce, and reduce to half. Finish, away from the fire, with one and one-half oz. of crayfish butter, a few drops of lemon juice, and a little cayenne; add four oz. of parboiled asparagus-heads to this sauce, and pour it over the chicken. Or, after having cohered them with butter, the asparagus-heads may be arranged in heaps round the fowl. 1552—POULET SAUTE AU FENOUIL Sauté the chicken in butter, without colouration; swill with cream; add three quartered tuberose fennels, trimmed to the shape of garlic cloves and parboiled, and complete the cooking of the fennels and the chicken, together. Set the pieces of fennel in the form of a crown on a special earthenwaré dish, and put the chicken in their midst, placing the pieces side by side. Coat with Mornay sauce, flavoured with chicken essence, and set to glaze. 1553—POULET SAUTE A LA FERMIERE Slice three oz. of the red part of a carrot, the same quantity of turnip, two oz. of celery, and half an onion. Season with a little salt and sugar, and half-stew in butter. Brown the pieces of chicken in butter; put them in the cocotte with the garnish of vegetables; add thereto two and onehalf oz. of ham eut into dice, and complete the cooking of both the chicken and the vegetables, in the oven. When about to serve, sprinkle with four or five tablespoonfuls of veal stock. 1554—POULET SAUTE AUX FINES HERBES Sauté the chicken in butter, and two minutes before dishing it, sprinkle it with one-half oz. of chopped shallots. Swill the sautépan with one-sixth pint of white wine; reduce; add three tablespoonfuls of strong, veal gravy and as much half-glaze sauce; and finish the sauce, away from the fire, with one and one-half oz. of butter and a coffeespoonful of chopped parsley, chervil, and tarragon. Pour it over the chicken. 1555—POULET SAUTE FORESTIERE Sauté the chicken in butter; sprinkle it with a tablespoonful of chopped shallots; add five oz. of quartered morels; stew in the oven for ten minutes, and dish the chicken. Swill with white wine; add one-sixth pint of veal stock; reduce, and pour over the chicken with the morels. Surround with four small heaps of potatoes, cut into large dice and tossed in butter; put a rectangle of frizzled bacon between each heap, and sprinkle a pinch of chopped parsley over the chicken. 1556—POULET SAUTE GABRIELLE Sauté the chicken in butter, without colouration, and dish it.