A guide to modern cookery

Sauté the chicken in oil. Swill the sautépan with white wine; add two peeled and concassed tomatoes, or one and one-half tablespoonfuls of tomato purée, a mite of crushed garlic, ten small mushrooms, and ten slices of truffle. Dish the chicken; cover it with sauce and garnish; surround it with heart-shaped croûtons, fried in butter; small, fried eggs, and trussed crayfish cooked in court-bouillon, and sprinkle the whole with a pinch of concassed parsley. 1565—POULET SAUTE MARYLAND Season the pieces of chicken; dip them in butter; roll them in bread-crumbs, and cook them in clarified butter. Dish, placing a slice of grilled bacon between each piece of chicken; surround with small, fried galettes of maize flour, and fried slices of banana. Serve a horse-radish sauce with cream, separately. 1566—POULET SAUTE MARSEILLAISE Sauté the chicken in oil, and, when it is half-cooked, add thereto two crushed cloves of garlic; three oz. of ciseled, green capsicums, and the same weight of quartered tomatoes—all three tossed in oil. : When the chicken is cooked, drain away the oil; swill the pan with one-sixth pint of white wine and a few drops of lemon juice, and reduce almost entirely. Dish the chicken; cover it with the garnish, and sprinkle with a pinch of concassed parsley. 1567—POULET SAUTE MEXICAINE Sauté the chicken in oil; swill the sautépan with a few tablespoonfuls of white wine; reduce, and add one-sixth pint of tomatéd veal gravy. Dish the chicken; pour the sauce over it, and surround it with grilled capsicums and mushrooms, garnished with concassed’ tomatoes cooked in butter. 1568—POULET SAUTE MIREILLE Sauté the chicken in oil and add to it, when half-cooked, one chopped onion, four concassed tomatoes, and one pimento cut into dice. Ten minutes before serving, flavour with a small piece of crushed garlic. Dish the chicken; pour the juice of the tomatoes into the sautépan ; reduce to half, and strain over the chicken. Serve a timbale of rice, flavoured with saffron, separately. 1569—POULET SAUTE AUX MORILLES Colour the chicken in butter and three-parts cook it; add to it two-thirds lb. of morels, stewed in butter, and complete the cooking of the chicken, under cover, in the oven. Dish the chicken with the morels upon it; swill the sautépan with a tablespoonful of brandy; add thereto the juice of the morels, two tablespoonfuls of meat glaze, and one and onehalf oz. of butter, and pour this sauce over the chicken. 1570—POULET SAUTE NORMANDE Half-sauté the chicken in butter, and set the pieces in a cocotte with one lb. of peeled and sliced russet apples. Swill with a small glassful of liqueur cider; put this liquor in the cocotte; cover, and set in the oven, that the chicken may be completely cooked and the apples as well. Serve the preparation, as it stands, in the cocotte. 157I—POULET SAUTE PARMENTIER Brown the chicken in butter, and add one lb. of potatoes, raised by means of an oval spoon-cutter, or cut into large dice, and already slightly frizzled in butter. Complete the cooking in the oven, and dish the chicken with the potatoes arranged in heaps all round. Swill with a few tablespoonfuls of white wine; add to it a tablespoonful of veal gravy; pour this over the chicken, and sprinkle the latter with TS ia of chopped parsley. 1572—POULET SAUTE PIEMONTAISE Sauté the chicken in butter and dish it. Swill with a few tablespoonfuls of white wine; add thereto a tablespoonful of melted pale meat glaze, and pour this over the chicken. Sprinkle it at the last moment with two oz. of nut-brown butter, and finally with chopped parsley, and serve a timbale of rizotto with white truffles separately. 1573—POULET SAUTE PORTUGAISE