A guide to modern cookery

A few minutes before serving, put the pieces into a deep entrée dish (fitted with a cover) in the following order :—The pieces of carcass, the claws and the pinions on the bottom of the dish, upon these the legs and the breast, and, last of all, the wings. The sauce is then finished according to the directions of the recipe, and is poured over the pieces of fowl. Some chickens are prepared without colouration—that is to say, the pieces are merely stiffened in butter without browning, and their cooking is completed in the oven as above. In this case the swilling-liquor is invariably white, as also the supplementary sauces, and the latter are finished with cream. 1533—POULET SAUTE ARCHIDUC Fry the pieces of fowl without colouration, t.e., merely stiffen them. Add four oz. of onions, previously cooked in butter, and complete the cooking of the onions and the fowl together. Withdraw the pieces; dish them; cover the dish, and keep it hot. Moisten the onions with a small glassful of liqueur brandy; reduce the latter; add thereto one-sixth pint of cream and one-sixth pint of velouté, and rub through tammy. Reduce this sauce to a stiff consistence; finish it, away from the fire, with one and one-half oz. of butter, the juice of the quarter of a lemon, and a tablespoonful of Madeira, and pour it over the fowl. Set about ten slices of truffle on the latter, and serve. 1534—POULET SAUTE ARLESIENNE Sauté the chicken in oil, and withdraw the pieces. Swill with one-quarter pint of white wine; add a piece of crushed garlic as large as a pea, one-sixth pint of tomated half-glaze sauce, and reduce by a third. Dish the chicken, and surround with alternate heaps of onion and egg-plant roundels, seasoned, dredged, and fried in oil, and concassed tomatoes cooked in butter. 1535—POULET SAUTE ARMAGNAC Cook the pieces of chicken in butter without colouration ; add thereto three and one-half oz. of raw slices of truffle, and dish in a shallow cocotte. Swill with a small glassful of old liqueur brandy; add a few K K drops of lemon juice and one-sixth pint of cream; heat; finish this sauce, away from the fire, with two oz. of crayfish butter, and pour it over the fowl. Serve in the cocotte. 1536—POULET SAUTE D’ARTOIS Sauté the chicken in butter, and dish the pieces. Swill with three tablespoonfuls of Madeira, and add oneseventh pint of light, pale meat glaze, four small quartered artichoke-bottoms, tossed in butter, ten carrots shaped like olives, cooked in consommé and glazed, and eight small onions cooked in butter. Finish with one and one-half oz. of butter and a pinch of chopped chives, and pour this sauce over the pieces of fowl. 1537—POULET SAUTE BEAULIEU Sauté the chicken in butter, and add to it five oz. of new potatoes (the size of hazel-nuts) and the same quantity of small quartered artichoke-bottoms, cooked in butter beforehand with the potatoes. Keep the whole in the oven, under cover, for ten minutes. Set the pieces of fowl, the potatoes and the artichokebottoms in an earthenware saucepan, and add twelve black olives. Swill the saucepan with a few tablespoonfuls of white wine and a little lemon juice; complete with a tablespoonful of veal stock, and pour into the cocotte. Simmer for five minutes, in the utensil, and serve the preparation as it stands. 1538—POULET SAUTE BORDELAISE Sauté the chicken in butter, and dish it. Surround it with small quartered artichoke-bottoms stewed in butter; sliced potatoes cooked in butter, and roundels of fried onions, arranged in small heaps, with a small tuft of fried parsley between each heap. Swill the saucepan with a few tablespoonfuls of chicken gravy, and sprinkle the fowl with the latter. 1539—POULET SAUTE BOIVIN