Practical gastronomy and culinary dictionary

454. Poulet Saute a la Marengo. — Cut up two tender chickens into neat joints ; put a gill of sweet oil in a large sautoir ; when hot, place the chickens in same on the fire and allow it to fry over a quick fire, with the fol- lowing seasoning : one bayleaf, a sprig of thyme, a clove, a small shallot, salt, a little cayenne, and grated nutmeg. When the pieces are slightly brown on both sides, re- move the bayleaf, thyme, clove, and shallot, pour off 536 RECHERCHE COOKERY. part of the oil, add a dessert-spoonful of finely-chopped shallot, and a clove of bruised garlic ; allow it to fry a few minutes longer, moisten with half a gill of good stock and one pint of Espagnole and tomato sauce in equal parts, one glass of sherry, and half a glass of brandy ; also six large sliced mushrooms. Let all simmer for twenty minutes (covered). Fry in very hot sweet oil as many eggs as may be required (one to each person), strain them on a cloth, dish up the chickens in a pyra- midal form, sauce well, place the eggs round the dish, garnish with fried glazed bread croiitons, and serve. 455. Poulet Saute a la Chasseur. — 1 fat chicken or fowl, ^ oz. butter, ^ gill salad oil, 1 glass sherry, 1 small onion, 2 oz. raw ham, 6 oz. rice, 1 gill salmi or game sauce. No. 189, ^ pint Espagnole sauce. No. 184, 10 preserved mushrooms, pepper, salt, and lemon juice. Draw, singe, and cut the fowl into neat joints. Put the oil and butter in a saute -pan ; when hot, put in the pieces of chicken, season with pepper and salt, and fry a light brown over a quick fire ; add the onion, finely chopped, and the ham, cut into slices or squares. Fry a few minutes longer, drain off the fat, add the sherry and Espagnole sauce, and let simmer slowly for about half-an-hour. Wash the rice, blanch it in slightly salted water, drain and cook till tender with a little stock and the game sauce ; season with pepper and salt. Put the rice in a buttered plain-border mould, pack tightly, and turn out on a hot dish. Chop the mushrooms finely, put with the chicken, add a few drops of lemon juice, cook a few minutes longer. Dish up the chicken in the centre of the rice, slip a little cutlet frill on each end of the legs before the sauce and garnish are added, and serve. 456. Poulet Saute a la Carnot. — 1 chicken, 1 oz. butter, 1 shallot, 1 glass sherry, 1 gill Espagnole sauce, 1 gill tomato sauce, about ^ lb. short-crust paste, ^ oz. grated cheese, 4 oz. cooked game or beef, 1 oz. ham, i oz. butter, 1 tablespoonful well-reduced bechamel. ENTREES (hot). 537 2 yolks of eggs, 1 hard-boiled egg, salt, pepper, 1 truffle, a croiite of fried bread.