Chicken Saute with Tarragon

Ingredients

• two nice, tender young 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
• half a glassful of sherry wine
• a quarter of a bunch of well-washed, green tarragon-leaves
• six heart-shaped croutons

Method

1. 1

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

2. 2

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

3. 3

   Moisten with Espagnole sauce, mushroom liquor, and sherry, add tarragon leaves, and cook for twenty minutes.

4. 4

   Dress on a hot serving dish and decorate with croutons.

As published

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

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

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