Chicken Saute a la Parmentier

Ingredients

• two chickens of a pound and a quarter each
• one ounce of butter
• a pinch of salt
• half a pinch of pepper
• half a pint of Espagnole sauce
• half a cupful of mushroom liquor
• the juice of half a lemon
• half a pint of potatoes chateau in clusters

Method

1. 1

   Singe, draw, and cut the chickens into twelve pieces.

2. 2

   Put them in a sautoire with butter, season with salt and pepper, and cook for five minutes on each side.

3. 3

   Moisten with Espagnole sauce and mushroom liquor, add lemon juice, and cook for twenty minutes.

4. 4

   Dress on a hot serving dish and decorate with potatoes chateau.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 205. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.