A guide to modern cookery

Fry the chicken in butter and add twelve small onions; three quartered artichokes, small and very tender; twenty-four small potatoes of the size of hazel-nuts. Cover and cook the whole together, in the oven. Dish the chicken with the onions and potatoes over it, and surround it with the artichokes. Swill the saucepan with two tablespoonfuls of consommé; add three tablespoonfuls of pale glaze, a few drops of lemon juice, and one and one-half oz. of butter; and pour this sauce over the chicken. ; 1540—POULET SAUTE BRETONNE Stiffen the pieces without colouring them, and add thereto three oz. of the white of a leek and the half of an onion, both sliced and stewed in butter beforehand. Cover and set in the oven. About five minutes before the fowl is quite cooked, add three oz. of mushrooms, minced raw and tossed in butter. Dish the pullet, add one-sixth pint of supréme sauce and as much cream to the vegetables; reduce to half, and pour the sauce and the vegetables over the chicken. 154I—POULET SAUTE AUX CEPES Sauté the chicken in oil. When it is cooked, drain away the oil, dish it; heat three chopped shallots in the sautépan; swill with one-quarter pint of white wine; reduce, and complete with one and one-half oz. of butter. Pour this sauce over the chicken, and surround the latter with eight oz. of cépes, sautéd a la Bordelaise. Sprinkle a pinch of chopped parsley over the chicken. 1542—POULET SAUTE CHAMPEAUX Sauté the chicken in butter; dish it, and surround it with small onions and potatoes (the size of hazel-nuts), both cooked in butter beforehand. Swill with a little white wine; add onesixth pint of veal gravy and one tablespoonful of meat glaze; reduce; finish with one and one-half oz. of butter; and pour this sauce over the chicken. ; 1543—POULET SAUTE CHASSEUR Sauté the chicken in equal quantities of butter and oil, and dish it. Swill the saucepan with a few tablespoonfuls of white wine, and reduce; add one-quarter pint of Chasseur Sauce Escoffier; heat; pour over the chicken, and sprinkle the latter with a pinch of concassed parsley. 1544—POULET SAUTE CYNTHIA Sauté the chicken in butter and dish it. Swill the saucepan with a glass of dry champagne; reduce to half; add one tablespoonful of light poultry glaze; finish with two and one-half oz. of butter, the juice of half a lemon, and one tablespoonful of dry curacao; pour this sauce overt the chicken. K K 2 Surround the latter with three oz. of grapes, cleared of all skin and pips, and ten sections of an orange, peeled in suchwise that the pulp of the fruit is raw. 1545—POULET SAUTE DEMIDOFF Colour the chicken in butter; add the vegetable garnish given for ‘‘ Poularde 4 la Demidoff ”’ (1464), and put the two to stew in the oven. About ten minutes before the cooking is completed, add two oz. of truffles, cut to the shape of crescents like the carrots and turnips, and three tablespoonfuls of good veal stock. Dish the pieces of chicken, and cover them with the garnish. 1546—POULET SAUTE A LA DORIA Colour the pieces of chicken in oil and butter; add thereto one-half Ib. of cucumber cut to the shape of garlic cloves; and complete the cooking by stewing in the oven. Dish the chicken with the cucumber upon it. Swill the saucepan with one tablespoonful of veal gravy and a few drops of lemon juice; and sprinkle the chicken and its garnish with this swilling-liquor, to which add one and one-half oz. of brown butter. 1547—POULET SAUTE A LA DURAND Dredge the seasoned pieces of chicken, and toss them in oil. Dish them in the form of a crown; garnish their midst with a fine heap of roundels of fried onion; and, in the centre of the latter, set a cone, made from a very thin slice of ham and filled with concassed tomatoes cooked in butter. 1548—POULET SAUTE A L’EGYPTIENNE