A guide to modern cookery

Swill with one-eighth pint of mushroom cooking-liquor; add three tablespoonfuls of Béchamel sauce, and three tablespoonfuls of cream; reduce, and finish the sauce, away from the fire, with one and one-half oz. of butter. Pour this sauce over the chicken; sprinkle on it some very black truffle, cut julienne-fashion, and surround it with little leaves of puff-paste, baked white. 1557—POULET SAUTE GEORGINA Sauté the pullet in butter with twelve small new onions and a small faggot, containing a sprig of fennel. Dish the chicken. Swill with three tablespoonfuls of mushroom cooking-liquor and as much Rhine wine; add one-fifth pint of cream; twelve mushroom-heads, sliced; and reduce the cream to half. Complete with a pinch of chopped chervil and tarragon, and pour over the chicken. 1558—POULET SAUTE HONGROISE Prepare a sufficient quantity of pilaff rice, combined with concassed tomatoes, to make a border. Sauté the chicken in butter, without colouration, with a chopped half-onion and a little paprika. When the onion is slightly coloured, add three peeled and quartered tomatoes, and | | | : complete the cooking of the whole. Mould the rice to form a border, and set the chicken in the middle. Add one-sixth pint of cream to the tomatoes; reduce to half ; rub through tammy; heat this sauce, and pour it over the chicken. 1559—POULET SAUTE A L’INDIENNE OU CURRIE DE POULET Cut the chicken into small pieces, and fry them in oil with a sliced onion and a large pinch of curry. Swill with one-sixth pint of cocoanut milk or, failing this, almond milk; add onethird pint of velouté, and complete the cooking of the chicken while reducing the sauce to half. Set in a deep dish, and serve a timbale of rice a I’Indienne separately. 1560—POULET SAUTE JAPONAISE Fry the chicken in butter; add one Ib. of cleaned and parboiled stachys and complete the cooking of the whole, chicken and stachys, in the oven. Dish the chicken with the stachys upon it. Swill with onesixth pint of slightly thickened veal stock; complete, away from the fire, with one and one-half oz. of butter, and pour this over the chicken. 1561—POULET SAUTE JURASSIENNE Sauté the chicken in butter and, when it is ready, add to it one-half lb. of blanched breast of fresh pork, cut into strips and well fried in butter. Drain away three-quarters of the chicken’s grease; swill with one-sixth pint of light half-glaze sauce, and dish the chicken. Complete the sauce with a pinch of chopped chives, and pour it over the chicken with the strips of bacon. 1562—POULET SAUTE LATHUILE Heat three oz. of butter in a sautépan, just large enough to hold the chicken and its garnish. Set the pieces of chicken in this butter, together with one-half lb. of potatoes and five oz. of raw artichoke-bottoms, both cut into fair-sized dice. When the chicken and the vegetables are coloured underneath, turn the whole over at one stroke and complete the cooking on the other side; sprinkle the chicken with three tablespoonfuls of meat glaze and a pinch of chopped parsley containing a mite of crushed garlic, and set the chicken and the garnish on a dish, after the manner of ‘‘ Pommes Anna.”’ Pour two and one-half oz. of nut-brown butter over the whole, and surround with roundels of seasoned onions, dredged and fried in oil, and very green, fried parsley, arranged in alternate heaps. 1563—POULET SAUTE LYONNAISE Sauté the chicken in butter and, when it is half-cooked, add three fair-sized onions, finely sliced, tossed in butter and slightly coloured. Complete the cooking of the chicken and the onions together, and dish the former. Swill with one-sixth pint of veal gravy; reduce; pour this liquor and the onions over the chicken, and sprinkle the whole with a pinch of chopped parsley. 1564—POULET SAUTE MARENGO