771. Chicken Saute a la Marengo. — Singe, draw, and cut into six
pieces two small, tender chickens, each weighing a pound and a quarter.
Lay them in an oiled sautoire, and brown slightly on both sides for five
minutes, seasoning with a good pinch of salt and half a pinch of pepper;
when a golden color, moisten with half a pint of Espagnole (No. 151), and
half a cupful of mushroom liquor. Add twelve mushroom-buttons, and
two truffles cut in thin slices, also half a glassful of Madeira wine. Let
cook for twenty minutes, then serve with six fried eggs, as in No. 413,
and six heart-shaped croutons (No. 133). Adjust paper ruffles on the ends
of the wings and legs of the chickens, and dress them nicely on the dish,
decorating the borders with the fried eggs "and sippets of bread, then
serve.
772. Chicken Saute a PHongroise.— Singe, draw, and cut into
twelve pieces, two chickens of a pound and a quarter each; put them in a
sautoire with an ounce of clarified butter, adding one finely chopped onion,
half a pinch of salt, and half a pinch of pepper. Let cook slowly, without
POULTRY. 265
browning, for five minutes on each side, then moisten with half a pint of
bechamel (No. 154), and half a cupful of cream. Let cook again for
twenty minutes, skim the fat off, and serve with six pieces of fried bread
croutons (No. 133) around the dish.
773. Chicken Saute a la Parmentier. — Singe, draw, and cut two
chickens of a pound and a quarter each into twelve pieces; put them in a
sautoire with one ounce of butter, season with a pinch of salt and half a
pinch of pepper, and let cook on the stove for five minutes on each side,
turning the pieces over with a fork. Moisten with half a pint of Espagn-
ole sauce (No. 151), half a cupful of mushroom liquor, and add the juice
of half a lemon. Let cook again for twenty minutes, then dress on a
hot serving-dish, and decorate it with half a pint of potatoes chateau (No.
1009) in clusters.
774. Chicken Saute with Tarragon. — Have two nice, tender young
chickens of a pound and a quarter each; singe, draw, and cut each one
into six pieces, and when well dried put them in a sautoire with one ounce
of butter; season with a pinch of salt, and half a pinch of pepper, and let
cook on a brisk stove for five minutes on each side. Moisten with half a
pint of Espagnole sauce (No. 151), half a cupful of mushroom liquor, and
half a glassful of sherry wine, and add a quarter of a bunch of well-
washed, green tarragon-leaves✪ Chicken Saute with Tarragon. Let cook for twenty minutes, then dress
nicely on a hot serving-dish, and decorate with six heart-shaped crou-
tons (No. 133).
775. Chicken Saute a la Chasseur. — Prepare two chickens exactly as
for the above (No. 774), moistening with half a pint of Espagnole sauce
(No. 151), and half a cupful of mushroom liquor; add six finely minced
mushrooms, half a glassful of sherry or Madeira wine, the zest of half a
sound lemon, and one chopped shallot. Let cook for twenty minutes, and
serve with six pieces of fried bread, cut heart-shaped✪ Chicken Saute a la Chasseur, croutons (No. 133).
The table
1889Page 205 · 4 recipe records on this page
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
771. Chicken Saute a la Marengo. — Singe, draw, and cut into six pieces two small, tender chickens, each weighing a pound and a quarter. Lay them in an oiled sautoire, and brown slightly on both sides for five minutes, seasoning with a good pinch of salt and half a pinch of pepper; when a golden color, moisten with half a pint of Espagnole (No. 151), and half a cupful of mushroom liquor. Add twelve mushroom-buttons, and two truffles cut in thin slices, also half a glassful of Madeira wine. Let cook for twenty minutes, then serve with six fried eggs, as in No. 413, and six heart-shaped croutons (No. 133). Adjust paper ruffles on the ends of the wings and legs of the chickens, and dress them nicely on the dish, decorating the borders with the fried eggs "and sippets of bread, then serve.
772. Chicken Saute a l'Hongroise.— Singe, draw, and cut into twelve pieces, two chickens of a pound and a quarter each; put them in a sautoire with an ounce of clarified butter, adding one finely chopped onion, half a pinch of salt, and half a pinch of pepper. Let cook slowly, without
browning, for five minutes on each side, then moisten with half a pint of bechamel (No. 154), and half a cupful of cream. Let cook again for twenty minutes, skim the fat off, and serve with six pieces of fried bread croutons (No. 133) around the dish.
773. Chicken Saute a la Parmentier. — Singe, draw, and cut two chickens of a pound and a quarter each into twelve pieces; put them in a sautoire with one ounce of butter, season with a pinch of salt and half a pinch of pepper, and let cook on the stove for five minutes on each side, turning the pieces over with a fork. Moisten with half a pint of Espagnole sauce (No. 151), half a cupful of mushroom liquor, and add the juice of half a lemon. Let cook again for twenty minutes, then dress on a hot serving-dish, and decorate it with half a pint of potatoes chateau (No. 1009) in clusters.
774. Chicken Saute with Tarragon. — Have two nice, tender young chickens of a pound and a quarter each; singe, draw, and cut each one into six pieces, and when well dried put them in a sautoire with one ounce of butter; season with a pinch of salt, and half a pinch of pepper, and let cook on a brisk stove for five minutes on each side. Moisten with half a pint of Espagnole sauce (No. 151), half a cupful of mushroom liquor, and half a glassful of sherry wine, and add a quarter of a bunch of wellwashed, green tarragon-leaves. Let cook for twenty minutes, then dress nicely on a hot serving-dish, and decorate with six heart-shaped croutons (No. 133).
775. Chicken Saute a la Chasseur. — Prepare two chickens exactly as for the above (No. 774), moistening with half a pint of Espagnole sauce (No. 151), and half a cupful of mushroom liquor; add six finely minced mushrooms, half a glassful of sherry or Madeira wine, the zest of half a sound lemon, and one chopped shallot. Let cook for twenty minutes, and serve with six pieces of fried bread, cut heart-shaped, croutons (No. 133).
Records on this page
Chicken Saute with TarragonChicken Saute a la PHongroiseChicken Saute a la ParmentierChicken Saute a la Chasseur