Sauté the chicken in butter and oil, and dish it. Drain away a portion of the butter used in the cooking, add to the remainder a mite of crushed garlic and a chopped half-onion; and, when the latter is fried, add four oz. of peeled and concassed tomatoes, two oz. of sliced mushrooms, a few drops of white wine, and a pinch of concassed parsley. Complete the cooking of the whole, taking care to reduce all moisture. Cover the chicken with its garnish, and surround it with half- tomatoes or tomatoes stuffed with rice. 1574—POULET SAUTE PROVENCALE Sauté the chicken in oil and dish it. Swill with white wine and add thereto a mite of crushed garlic, three oz. of con- cassed tomatoes, four anchovy fillets cut into dice, twelve black olives stoned and parboiled, and a pinch of chopped sweet basil✪ Poulet Sauté Provençale. Leave the whole to simmer for five minutes, and cover the chicken with it. 1575—POULET SAUTE STANLEY Colour the chicken in butter, and complete its cooking under cover with one-half lb. of minced onions. Dish it in a flat, earthenware cocotte, setting a heap of mushrooms on either side of it; add one-third pint of cream to the onions; simmer for ten minutes; rub through tammy, and reduce. Finish this sauce with one oz. of butter, a little curry, and pour it over the chicken. Set ten slices of truffle✪ Poulet Sauté Stanley on the latter. 1576—POULET SAUTE AUX TRUFFES Half-sauté the chicken in butter; add six oz. of raw truffles, cut into slices, and complete the cooking under cover. Dish; swill with a few tablespoonfuls of Madeira; reduce; add three tablespoonfuls of half-glaze sauce; finish with one and one-half oz. of butter✪ Poulet Sauté aux Truffes, and pour this sauce over the chicken. ° 1577—POULET SAUTE VAN DYCK Cook the chicken in butter without letting it brown; swill with one-sixth pint of cream; add one-sixth pint of supréme sauce, and reduce by a third. Mix one-half Ib. of young parboiled hop-sprouts to the . ! . POULTRY 507 sauce; simmer for two minutes✪ Poulet Sauté Van Dyck, and pour over the chicken, which should be dished in a cocotte. 1578—POULET SAUTE VICHY Colour the chicken in butter; add one-half Ib. of half-cooked carrots a la Vichy (No. 2061) to it, and complete the cooking of the chicken and the carrots under cover in the oven. Swill with a few tablespoonfuls of veal stock✪ Poulet Sauté Vichy; dish the pullet, and cover it with the garnish of carrcts. 1579—POULET SAUTE VERDI Prepare a border of rizotto a la Piémontaise. Sauté the chicken in butter; set it in the centre of the border, and on the latter arrange a crown of slices of foie gras, tossed in butter, alternated with slices of truffle, resting against the chicken. Swill with Asti wine; reduce; add three tablespoonfuls of veal stock and one and one-half oz. of butter✪ Poulet Sauté Verdi, and pour this sauce over the pieces of chicken. 1580—FILETS. “1581—SUPREMES. 1582—COTELETTES 1583—AILERONS OF CHICKEN The terms “‘ Fillet’ and “‘ Supréme ’’ are synonymous, and either one or the other may be used for variety to expréss the same thing on a menu. They are names given to the breast of the fowl, divided into two along the sternum, and cleared of all skin. Each fillet or swpréme comprises the large and the minion fillets. When suprémes are taken from a small chicken, the minion fillets are not removed; if the chicken be an ordinary one or a pullet, the minion fillets are removed, cleared of all tendons, and twisted into rings or crescents, after having been contised with slices of truffle that are half-inserted into the little incisions, made at regular intervals in the meat with the point of a knife. Prepared in this way, these fillets are generally included in the garnish of the swprémes. Chicken ailerons and cutlets (the latter must not be mistaken for those prepared from cooked meat and which are only a kind of croquette) are suprémes to which the humerus-bone of the wing is left adhering.

AI-modernized reading of the original text

Sauté the chicken in butter and oil, and dish it. Drain away a portion of the butter used in the cooking, add to the remainder a mite of crushed garlic and a chopped half-onion; and, when the latter is fried, add four oz. of peeled and concassed tomatoes, two oz. of sliced mushrooms, a few drops of white wine, and a pinch of concassed parsley. Complete the cooking of the whole, taking care to reduce all moisture. Cover the chicken with its garnish, and surround it with halftomatoes or tomatoes stuffed with rice. 1574—POULET SAUTE PROVENCALE Sauté the chicken in oil and dish it. Swill with white wine and add thereto a mite of crushed garlic, three oz. of concassed tomatoes, four anchovy fillets cut into dice, twelve black olives stoned and parboiled, and a pinch of chopped sweet basil. Leave the whole to simmer for five minutes, and cover the chicken with it. 1575—POULET SAUTE STANLEY Colour the chicken in butter, and complete its cooking under cover with one-half lb. of minced onions. Dish it in a flat, earthenware cocotte, setting a heap of mushrooms on either side of it; add one-third pint of cream to the onions; simmer for ten minutes; rub through tammy, and reduce. Finish this sauce with one oz. of butter, a little curry, and pour it over the chicken. Set ten slices of truffle on the latter. 1576—POULET SAUTE AUX TRUFFES Half-sauté the chicken in butter; add six oz. of raw truffles, cut into slices, and complete the cooking under cover. Dish; swill with a few tablespoonfuls of Madeira; reduce; add three tablespoonfuls of half-glaze sauce; finish with one and one-half oz. of butter, and pour this sauce over the chicken. ° 1577—POULET SAUTE VAN DYCK Cook the chicken in butter without letting it brown; swill with one-sixth pint of cream; add one-sixth pint of supréme sauce, and reduce by a third. Mix one-half Ib. of young parboiled hop-sprouts to the . ! . sauce; simmer for two minutes, and pour over the chicken, which should be dished in a cocotte. 1578—POULET SAUTE VICHY Colour the chicken in butter; add one-half Ib. of half-cooked carrots a la Vichy (No. 2061) to it, and complete the cooking of the chicken and the carrots under cover in the oven. Swill with a few tablespoonfuls of veal stock; dish the pullet, and cover it with the garnish of carrcts. 1579—POULET SAUTE VERDI Prepare a border of rizotto a la Piémontaise. Sauté the chicken in butter; set it in the centre of the border, and on the latter arrange a crown of slices of foie gras, tossed in butter, alternated with slices of truffle, resting against the chicken. Swill with Asti wine; reduce; add three tablespoonfuls of veal stock and one and one-half oz. of butter, and pour this sauce over the pieces of chicken. 1580—FILETS. “1581—SUPREMES. 1582—COTELETTES 1583—AILERONS OF CHICKEN The terms “‘ Fillet’ and “‘ Supréme ’’ are synonymous, and either one or the other may be used for variety to expréss the same thing on a menu. They are names given to the breast of the fowl, divided into two along the sternum, and cleared of all skin. Each fillet or swpréme comprises the large and the minion fillets. When suprémes are taken from a small chicken, the minion fillets are not removed; if the chicken be an ordinary one or a pullet, the minion fillets are removed, cleared of all tendons, and twisted into rings or crescents, after having been contised with slices of truffle that are half-inserted into the little incisions, made at regular intervals in the meat with the point of a knife. Prepared in this way, these fillets are generally included in the garnish of the swprémes. Chicken ailerons and cutlets (the latter must not be mistaken for those prepared from cooked meat and which are only a kind of croquette) are suprémes to which the humerus-bone of the wing is left adhering.

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Poulet Sauté ProvençalePoulet Sauté StanleyPoulet Sauté aux TruffesPoulet Sauté Van DyckPoulet Sauté VichyPoulet Sauté Verdi

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