The new century cookery book

964. Poulet sauté à la Duroc. — Joint the chicken in the usual manner for sauteing, season and fry in oil, drain and cook till tender in a rich tomato sauce (No. 271). Dish up and garnish slices of mushrooms, stuffed olives, sauted chicken livers, and fried bread croutons. 965. Poulet sauté à la Marengo. — 1 good-sized chicken, 1 gill best salad oil, 1 gill brown sauce ( Espagnole , No. 236), 1 gill tomato sauce (No. 271), 1 shallot, 1 glass Marsala, 8 preserved mushrooms, 1 truffle, salt and pepper, 3 eggs, and puff-paste, and fleurons for garnish. Cut the chicken into eight neatly trimmed joints, and put them in a stewpan or saute-pan with the oil, fry quickly to slightly brown the outside of the chicken, now add the shallot finely chopped. Pour off the oil into a smaller stewpan ; then add the two kinds of sauce, the mushrooms, the truffle, both being cut into slices. Cover the pan, season with pepper and salt, and set it in the oven to stew for about forty minutes. Fry the eggs in the oil ; they must be shaped just like poached eggs (not flat) ; arrange the pieces of chicken neatly on a silver dish, dispose of the mushrooms and truffle ; place them tastefully around the chicken. Strain over the sauce previously freed from fat, garnish with fleurons, i.e. half-moon or crescent shapes of baked puff-paste, and serve. 966. Poulet sauté à la Plombière. — Cut up into neat joints two tender chickens ; cut into small dice a quarter of a pound of streaky bacon. Dissolve two ounces of butter in a saute-pan, add the bacon, and fry a little ; now add the pieces of chicken, together with two finely-chopped shallots. Allow the chicken to fry over a brisk fire for about five minutes, until they have acquired a nice light-brown colour on both sides. Mix a tablespoonful of flour, a tablespoonful of mild curry powder, and a dessertspoonful of finelydesiccated unsweetened cocoanut. Sprinkle this over the pieces of chicken, stir well over the fire, moisten with a glass of white wine, a tablespoonful of brandy, and rather more than a pint of white stock or water ; add also a small bunch of parsley and half a bay-leaf. Bring it gently to the boil, season with pepper, salt, and a very little grated nutmeg, add also a teaspoonful of red-currant jelly and the juice of half a sour orange. Let it simmer slowly for about thirty to forty minutes. Skim off the fat, remove the herbs, and if too thick add a little more stock or water. Have ready sufficient plain boiled rice to make a border. Dress the pieces of chicken neatly in the centre of the border, together with the garniture and sauce. Have ready the thin rind of half an orange finely shred, and warmed ; ENTREES OF POULTRY , ETC. (HOT DISHES) strew it over the centre, garnish with a few fleurons of puff-paste, and serve. 967. Poulet sauté à la Cavour. — Cut up a large fowl into neat joints and saute it the same as directed in No. 965. Finish cooking it in a rich brown sauce flavoured with curry and saffron, garnish with small timbales of rice similarly flavoured. 968. Poulet sauté à la Savoyarde. — 1 large tender fowl, 4 oz. fresh fat pork, 1 oz. butter, 1 glass Marsala or sherry, 1 dessertspoonful finely-chopped herbs, i pint demi-glace sauce (No. 237), % pint of chestnut puree (nicely seasoned and cooked in rich stock), seasoning, 8 to 10 croutons of fried bread cut into lialfmoon shapes.