1511—POULARDE REINE MARGOTStuff the pullet with two-thirds lb. ofmousselineforcemeat of chicken, combined with two oz. of almond purée, and poach it.Dish it; coat it with suprême sauce, finished with a little almond milk, and surround it with quenelles prepared with pistachio butter and quenelles prepared with crayfish butter, arranged alternately.1512—POULARDE REINE MARGUERITEPoach the pullet.Remove thesuprêmesand the breast bone, without touching either the wings or the legs, and set the carcass, thus trimmed, on a low cushion of bread or rice. Finely slice thesuprêmes; add as many slices of truffle as there are collops ofsuprêmes, and combine the whole with asoufflépreparation with Parmesan, which should not be too light.[491]Reconstruct the pullet with this preparation; smooth the surface, and surround the base of the pullet with a band of paper, so that it may keep its form. Set some thin slices of Gruyère cheese upon it; dish it, and cook it in a moderately hot oven.1513—POULARDE AU RIZPoach the pullet.Dish it, and coat it with an Allemande sauce, flavoured with chicken essence. Surround it with a garnish of rice, cooked in the pullet’s poaching-liquor, and moulded in small, buttered, timbale moulds.1514—POULARDE ROSSINIPoëlethe pullet.Remove thesuprêmes; slice them, and dish them in the form of a crown upon a round dish, alternating them with collops of foie gras, tossed in butter. Pour a very strong chicken stock finished with truffle essence in their midst.Serve, separately, a timbale of noodles with butter covered with raw noodles tossed in butter.1515—POULARDE SAINTE ALLIANCEHeat in butter ten fine truffles seasoned with salt and pepper; sprinkle them with a glassful of excellent Madeira, and leave them to cool thus in a thoroughly sealed utensil. Now put these truffles into a fine pullet, andpoëleit just in time for it to be sent to the table.When the pullet is ready, quickly cook as many ortolans, and toss in butter as many collops of foie gras as there are diners, and send them to the table at the same time as the pullet, together with the latter’spoëling-liquor, strained and in a sauceboat.The waiter in charge should be ready for it with three assistants at hand, and he should have a very hot chafer on the sideboard. The moment it arrives he quickly removes thesuprêmes, cuts them into slices, and sets each one of these upon a collop of foie gras, which assistant No. 1 has placed ready on a plate, together with one of the truffles inserted into the pullet at the start.Assistant No. 2, to whom the plate is handed forthwith, adds an ortolan and a little juice, and then assistant No. 3 straightway places the plate before the diner.The pullet is thus served very quickly, and in such wise as to render it a dish of very exceptional gastronomical quality.N.B.—The name “Sainte Alliance” which I give to this dish (a name that Brillat-Savarin employs in his “Physiology[492]of Taste” in order to identify a certain famous toast) struck me as an admirable title for a preparation in which four such veritable gems of cookery are found united—thesuprêmesof a fine pullet, foie gras, truffles, and ortolans.This dish was originally served at the Carlton Hotel in 1905.1516—POULARDE SANTA-LUCIAStuff the pullet with truffles, prepared as for No.1515, and braise it in Marsala. Dish it on a low cushion, and surround it with small tartlets of Gnochi “à la Romaine,” alternated with collops of foie gras, tossed in butter.1517—POULARDE SICILIENNEPoach the pullet.Raise the fillets, leaving the wing-bones on the carcass; suppress the breast bones, and fill the resulting cavity with macaroni, cohered with the strong liquor of braised beef “à la Napolitaine,” and combined with dice of truffles and foie gras, cocks’ combs and kidneys.Envelop the piece in pig’s caul, giving the former its natural shape; sprinkle with raspings and melted butter, and set in the oven that the pig’s caul may cook and colour.Dish on a low cushion, and coat with chicken glaze with butter.Surround with tartlet crusts, each garnished with a slice of thesuprêmes, covered with a slice of foie gras tossed in butter, and surmounted by a slice of truffle.Send a chicken glaze with butter separately.1518—POULARDE SOUFFLÉEPoach the pullet.Raise thesuprêmes, and cut them into thin slices; suppress the breast-bones by means of scissors, and stuff the bird with one lb. two oz. ofmousselineforcemeat of chicken, combined with one-third lb. of foie-gras purée. Spread this preparation in layers, and between each of the latter set alternate slices ofsuprêmeand truffle.Reconstruct the bird exactly; smooth its surface; deck it with bits of truffle, salted tongue, and boiled white of egg; place the dish on a deep tray containing a little boiling water, the steam of which assists the poaching of the preparation, and poach in a moderate oven.When about to serve, coat the pullet with Allemande sauce flavoured with truffle essence.N.B.—The use of abain-marieconsisting of a deep pan[493]containing boiling water, wherein the dish which holds the pullet is placed, is highly recommended, but the ideal method of poaching this sort of preparations is by means of a steamer.1519—POULARDE STANLEYStuff the pullet with one-half lb. of rice, three oz. of mushrooms, and three oz. of ajulienneof truffles. Poach it with one lb. two oz. of sliced andblanchedonions, seasoned with a pinch of curry. When the pullet is ready, rub the cooking-liquor and the onions through tammy. Add one-third pint of Velouté and one-third pint of cream to this cullis; reduce to a stiff consistence; rub once more through tammy, and finish with one-sixth pint of cream.1520—POULARDE SOUVAROFFStuff the pullet with one-half lb. of foie gras and five oz. of truffles cut into large dice, and three-partspoëleit.Now put it into acocottewith ten fair-sized truffles stewed in Madeira for a few minutes in the same saucepan as that in which the pullet waspoëled. Moisten with one-sixth pint of veal stock; close thecocotte; seal the cover with a thread of paste, and complete the cooking in a moderate oven for thirty minutes.Serve the fowl as it stands in thecocotte.1521—POULARDE SYLVANAStuff the pullet with one lb. of mushrooms, tossed in brown butter, and half-brown it in the oven.Meanwhile put one pint of fresh peas into a saucepan, together with ten small new onions, one small lettuce cutjulienne-fashion, and a faggot consisting of parsley stalks, chervil, and a sprig of mint. Add salt, sugar, two oz. of butter, and mix the whole up together.Moisten with two small tablespoonfuls of water; cover and half-cook, taking care to toss from time to time during the operation. When the pullet is half-cooked, put it into acocottelined with a thin layer of paste, overreaching the edges of thecocotteby about two inches.Surround it with a garnish of peas; cover it with a slice of bacon, and close thecocottewith its cover. Draw the overlapping paste over the latter; seal it down with some white of egg, that it may be hermetically closed, and set in the oven for about forty-five minutes.Serve the preparation as it stands in thecocotte. A sauceboat of good chicken gravy may be served separately.[494]1522—POULARDE TALLEYRANDPoëlethe pullet; raise thesuprêmes, and cut these into large dice. Mix them with an equal quantity of macaroni, cut short, and thickened with cream sauce combined with Parmesan, and add enough foie gras and truffles, cut into large dice, to equal half the weight of thesuprêmes.Suppress the breast-bones; fill the fowl with the above preparation, and cover the latter with a layer ofmousselineforcemeat, reconstructing the bird naturally in so doing. Deck the surface with a crown of truffle slices; cover with buttered paper, and set in the oven (1) to poach the forcemeat, (2) to thoroughly heat the preparation beneath.Dish the pullet; pour a little half-glaze sauce, flavoured with truffle essence and combined with slices of truffle, over the dish, and serve what remains of the sauce separately.1523—POULARDE TOSCAStuff the pullet with rice, prepared after No.2256, andpoëleit in short moistening. Dish it on a low cushion of fried bread, and surround it with a garnish of braised, tuberous fennel-roots.Send the pullet’spoëlingliquor separately, after having reduced and finished it with butter.1524—POULARDE TOULOUSAINEPoach the pullet.Dish it; coat it with Allemande sauce, flavoured with mushroom essence, and surround it with the following garnish, arranged inheaps:—Quenelles ofmousselinechicken forcemeat; slices of poached, veal sweetbreads; cocks’ combs and kidneys; cooked and very white button-mushroom heads, and slices of truffle.Serve an Allemande sauce, flavoured with mushroom essence, separately.1525—POULARDE TRIANONPoach the pullet.Dish it, and surround it with quenelles of chicken forcemeat, stuffed with foie-gras purée. Arrange these quenelles in heaps, and set a nice, whole truffle between each heap.Pierce the pullet with ahatelet, garnished with one grooved mushroom, one fair-sized glazed truffle, and a quenelle decorated with salted tongue.Serve a suprême sauce at the same time.[495]1526—POULARDE VALENCIENNEPoëlethe pullet.Dish it, and surround it with a garnish of rizotto, combined with ham dice. Set a crown of grilled slices of ham upon the rizotto.Serve a well-seasonedtomatédsuprême sauce separately.1527—POULARDE AU VERT-PRÉPoach the pullet.Dish it; coat it with a suprême sauce, finished with printanier butter (No.157), in the proportion of two oz. per pint of sauce; and surround it with a garnish consisting of peas, French beans, and asparagus-heads, cohered with butter.1528—POULARDE VICHYStuff the pullet with ordinary pilaff rice, and braise it white. Dish it, coat it with a suprême sauce, combined with the reduced braising-liquor, and surround with small tartlet crusts, garnished with carrots à la Vichy.1529—POULARDE VICTORIAStuff the pullet with truffles and foie gras, and three-partspoëleit, exactly as directed under “Poularde Souvaroff.”Put it into acocottewith one lb. of potatoes, cut into large dice and tossed in butter, and complete its cooking and that of the potatoes in the oven.1530—POULARDE WASHINGTONStuff the pullet with ten oz. of green maize, three-parts cooked, and combined with one chopped onion cooked in butter and three oz. of good sausage-meat, fried in butter for one moment with the onion. Braise the pullet, and glaze it at the last minute.Serve separately and at the same time a timbale of maize with cream.1531—CHAPON FIN AUX PERLES DU PÉRIGORDStuff the capon with fine truffles, and envelop it in very thin slices of cushion of veal. Braise it with best liqueur-brandy.Dish and serve separately (1) the braising liquor in a sauceboat; (2) a timbale of cardoons with gravy.1532—POULETS SAUTÉSAs I pointed out at the beginning of Part V. of this chapter, the chickens best suited to thesautétreatment are those termed[496]“à la Reine”; they should be of medium size, very fleshy, and tender.In an extreme case, small pullets or large chickens might be used, but neither of these are so eminently suited to the procedure in question as chickens “à la Reine.”The fowl which is to besautédshould be cut up thus: after having emptied, singed, and thoroughly cleaned it; cut off its legs—quite a simple matter, since all that is necessary is the disjunction of the thigh-bones, after having cut the skin. Cut off the claws just below the joint of the tibia, and pare the spurs. Now cut the tibia above the joint, and remove the thigh-bone.Cut the pinions at the first joint; remove the wings, after having cut round a portion of the breast in such wise that each wing holds one half of it; finally detach the centrepiece or breast-bone, which should be left whole if the fowl be small and cut into two if it be otherwise.The carcass thus remains. Cut it into two, and trim each piece on both sides.Before setting them to cook, moderately season the pieces of fowl with salt and pepper. Whatever the demands of a particular recipe may be, the preparatory principle ofsautédchickens is always asfollows:—Take a sautépan just large enough to hold the pieces of fowl, and heat therein two oz. of clarified butter; or, according to circumstances, half butter and half good oil. When the selected fat is quite hot, insert the pieces of fowl; let them colour quickly, and turn them over from time to time, that they may do so evenly. Now cover the utensil, and put it in a sufficiently hot oven to ensure the complete cooking of the fowl. Some tender pieces, such as the wings and the breast, should be withdrawn after a few minutes have elapsed, and kept warm; but the legs, the meat of which is firmer and thicker, should cook seven or eight minutes more at least.When all the pieces are cooked, withdraw them; drain away their butter, and swill the sautépan with the prescribed liquor, which is either some kind of wine, mushroom cooking-liquor, or chicken stock, &c. This swilling forms, as I have already pointed out, an essential part of the procedure, inasmuch as its object is to dissolve those portions of solidified gravy which adhere to the bottom of the sautépan.Reduce the swilling-liquor to half, and add thereto the sauce given in the recipe. Put the pieces of carcass, the claws, the pinions and the legs into this sauce, and simmer for a few[497]minutes. The other pieces,i.e., the wings and breast, are then added, but when the sauce is sufficiently reduced, it must stop boiling. When the pieces are completely cooked, it is obviously unnecessary for the sauce to boil, since the former would only be hardened thereby.A few minutes before serving, put the pieces into a deep entrée dish (fitted with a cover) in the followingorder:—The pieces of carcass, the claws and the pinions on the bottom of the dish, upon these the legs and the breast, and, last of all, the wings.The sauce is then finished according to the directions of the recipe, and is poured over the pieces of fowl.Some chickens are prepared without colouration—that is to say, the pieces are merely stiffened in butter without browning, and their cooking is completed in the oven as above. In this case the swilling-liquor is invariably white, as also the supplementary sauces, and the latter are finished with cream.1533—POULET SAUTÉ ARCHIDUCFry the pieces of fowl without colouration,i.e., merely stiffen them. Add four oz. of onions, previously cooked in butter, and complete the cooking of the onions and the fowl together.Withdraw the pieces; dish them; cover the dish, and keep it hot. Moisten the onions with a small glassful of liqueur brandy; reduce the latter; add thereto one-sixth pint of cream and one-sixth pint of velouté, and rub through tammy.Reduce this sauce to a stiff consistence; finish it, away from the fire, with one and one-half oz. of butter, the juice of the quarter of a lemon, and a tablespoonful of Madeira, and pour it over the fowl.Set about ten slices of truffle on the latter, and serve.1534—POULET SAUTÉ ARLÉSIENNESautéthe chicken in oil, and withdraw the pieces.Swill with one-quarter pint of white wine; add a piece of crushed garlic as large as a pea, one-sixth pint oftomatédhalf-glaze sauce, and reduce by a third. Dish the chicken, and surround with alternate heaps of onion and egg-plant roundels, seasoned, dredged, and fried in oil, andconcassedtomatoes cooked in butter.1535—POULET SAUTÉARMAGNACCook the pieces of chicken in butter without colouration; add thereto three and one-half oz. of raw slices of truffle, and dish in a shallowcocotte.Swill with a small glassful of old liqueur brandy; add a few[498]drops of lemon juice and one-sixth pint of cream; heat; finish this sauce, away from the fire, with two oz. of crayfish butter, and pour it over the fowl.Serve in thecocotte.1536—POULET SAUTÉ D’ARTOISSautéthe chicken in butter, and dish the pieces.Swill with three tablespoonfuls of Madeira, and add one-seventh pint of light, pale meat glaze, four small quartered artichoke-bottoms, tossed in butter, ten carrots shaped like olives, cooked in consommé and glazed, and eight small onions cooked in butter.Finish with one and one-half oz. of butter and a pinch of chopped chives, and pour this sauce over the pieces of fowl.1537—POULET SAUTÉ BEAULIEUSautéthe chicken in butter, and add to it five oz. of new potatoes (the size of hazel-nuts) and the same quantity of small quartered artichoke-bottoms, cooked in butter beforehand with the potatoes.Keep the whole in the oven, under cover, for ten minutes.Set the pieces of fowl, the potatoes and the artichoke-bottoms in an earthenware saucepan, and add twelve black olives.Swill the saucepan with a few tablespoonfuls of white wine and a little lemon juice; complete with a tablespoonful of veal stock, and pour into thecocotte.Simmer for five minutes, in the utensil, and serve the preparation as it stands.1538—POULET SAUTÉ BORDELAISESautéthe chicken in butter, and dish it. Surround it with small quartered artichoke-bottoms stewed in butter; sliced potatoes cooked in butter, and roundels of fried onions, arranged in small heaps, with a small tuft of fried parsley between each heap.Swill the saucepan with a few tablespoonfuls of chicken gravy, and sprinkle the fowl with the latter.1539—POULET SAUTÉ BOIVINFry the chicken in butter and add twelve small onions; three quartered artichokes, small and very tender; twenty-four small potatoes of the size of hazel-nuts. Cover and cook the whole together, in the oven.Dish the chicken with the onions and potatoes over it, and surround it with the artichokes.[499]Swill the saucepan with two tablespoonfuls of consommé; add three tablespoonfuls of pale glaze, a few drops of lemon juice, and one and one-half oz. of butter; and pour this sauce over the chicken.1540—POULET SAUTÉ BRETONNEStiffen the pieces without colouring them, and add thereto three oz. of the white of a leek and the half of an onion, both sliced and stewed in butter beforehand. Cover and set in the oven.About five minutes before the fowl is quite cooked, add three oz. of mushrooms, minced raw and tossed in butter.Dish the pullet, add one-sixth pint of suprême sauce and as much cream to the vegetables; reduce to half, and pour the sauce and the vegetables over the chicken.1541—POULET SAUTÉ AUX CÈPESSautéthe chicken in oil. When it is cooked, drain away the oil, dish it; heat three chopped shallots in the sautépan; swill with one-quarter pint of white wine; reduce, and complete with one and one-half oz. of butter.Pour this sauce over the chicken, and surround the latter with eight oz. ofcèpes,sautédà la Bordelaise.Sprinkle a pinch of chopped parsley over the chicken.1542—POULET SAUTÉ CHAMPEAUXSautéthe chicken in butter; dish it, and surround it with small onions and potatoes (the size of hazel-nuts), both cooked in butter beforehand. Swill with a little white wine; add one-sixth pint of veal gravy and one tablespoonful of meat glaze; reduce; finish with one and one-half oz. of butter; and pour this sauce over the chicken.1543—POULET SAUTÉ CHASSEURSautéthe chicken in equal quantities of butter and oil, and dish it. Swill the saucepan with a few tablespoonfuls of white wine, and reduce; add one-quarter, pint of Chasseur Sauce Escoffier; heat; pour over the chicken, and sprinkle the latter with a pinch ofconcassedparsley.1544—POULET SAUTÉ CYNTHIASautéthe chicken in butter and dish it.Swill the saucepan with a glass of dry champagne; reduce to half; add one tablespoonful of light poultry glaze; finish with two and one-half oz. of butter, the juice of half a lemon, and one tablespoonful of dry curaçao; pour this sauce over the chicken.[500]Surround the latter with three oz. of grapes, cleared of all skin and pips, and ten sections of an orange, peeled in suchwise that the pulp of the fruit is raw.1545—POULET SAUTÉ DEMIDOFFColour the chicken in butter; add the vegetable garnish given for “Poularde à la Demidoff” (1464), and put the two to stew in the oven. About ten minutes before the cooking is completed, add two oz. of truffles, cut to the shape of crescents like the carrots and turnips, and three tablespoonfuls of good veal stock.Dish the pieces of chicken, and cover them with the garnish.1546—POULET SAUTÉA LA DORIAColour the pieces of chicken in oil and butter; add thereto one-half lb. of cucumber cut to the shape of garlic cloves; and complete the cooking by stewing in the oven.Dish the chicken with the cucumber upon it. Swill the saucepan with one tablespoonful of veal gravy and a few drops of lemon juice; and sprinkle the chicken and its garnish with this swilling-liquor, to which add one and one-half oz. of brown butter.1547—POULET SAUTÉA LA DURANDDredge the seasoned pieces of chicken, and toss them in oil.Dish them in the form of a crown; garnish their midst with a fine heap of roundels of fried onion; and, in the centre of the latter, set a cone, made from a very thin slice of ham and filled withconcassedtomatoes cooked in butter.1548—POULET SAUTÉA L’ÉGYPTIENNEColour the pieces of chicken in oil. Toss in oil, together, three oz. of onion, and two oz. of mushrooms, sliced; and six oz. of raw ham, cut into dice.Set the pieces of chicken in acocotte, alternating them with the garnish, which should have been well-drained; cover with two tomatoes, cut into thick slices; cover thecocotte, and complete the cooking in the oven for twenty minutes.When about to serve, sprinkle with a tablespoonful of veal stock.1549—POULET SAUTÉA L’ESPAGNOLESautéthe chicken in oil. Drain the latter away, and add one-half lb. of pilaff rice, combined with one and one-half oz. of capsicums in dice; three oz. of large green peas, cookedà l’anglaise, and two sliced and poached sausages.[501]Cover the sautépan, and set the whole to stew in the oven for ten minutes.Dish the chicken; cover it with the garnish, and surround it with six small grilled tomatoes.1550—POULET SAUTÉA L’ESTRAGONToss the chicken in butter, and dish it.Swill the sautépan with one-sixth pint of white wine; reduce to half; add one-sixth pint of gravy in which tarragon has been infused, and thicken with arrowroot.Pour this sauce over the chicken, and decorate its wings with sprays of parboiled tarragon leaves.1551—POULET SAUTÉ FEDORASautéthe chicken in butter, without colouration, with four oz. of raw, sliced truffles; and dish.Swill with one-sixth pint of cream; add three tablespoonfuls of Béchamel sauce, and reduce to half. Finish, away from the fire, with one and one-half oz. of crayfish butter, a few drops of lemon juice, and a little cayenne; add four oz. of parboiled asparagus-heads to this sauce, and pour it over the chicken. Or, after having cohered them with butter, the asparagus-heads may be arranged in heaps round the fowl.1552—POULET SAUTÉ AU FENOUILSautéthe chicken in butter, without colouration; swill with cream; add three quartered tuberose fennels, trimmed to the shape of garlic cloves and parboiled, and complete the cooking of the fennels and the chicken, together.Set the pieces of fennel in the form of a crown on a special earthenware dish, and put the chicken in their midst, placing the pieces side by side. Coat with Mornay sauce, flavoured with chicken essence, and set to glaze.1553—POULET SAUTÉA LA FERMIÈRESlice three oz. of the red part of a carrot, the same quantity of turnip, two oz. of celery, and half an onion. Season with a little salt and sugar, and half-stew in butter.Brown the pieces of chicken in butter; put them in thecocottewith the garnish of vegetables; add thereto two and one-half oz. of ham cut into dice, and complete the cooking of both the chicken and the vegetables, in the oven.When about to serve, sprinkle with four or five tablespoonfuls of veal stock.[502]1554—POULET SAUTÉ AUX FINES HERBESSautéthe chicken in butter, and two minutes before dishing it, sprinkle it with one-half oz. of chopped shallots. Swill the sautépan with one-sixth pint of white wine; reduce; add three tablespoonfuls of strong, veal gravy and as much half-glaze sauce; and finish the sauce, away from the fire, with one and one-half oz. of butter and a coffeespoonful of chopped parsley, chervil, and tarragon. Pour it over the chicken.1555—POULET SAUTÉ FORESTIÈRESautéthe chicken in butter; sprinkle it with a tablespoonful of chopped shallots; add five oz. of quartered morels; stew in the oven for ten minutes, and dish the chicken.Swill with white wine; add one-sixth pint of veal stock; reduce, and pour over the chicken with the morels. Surround with four small heaps of potatoes, cut into large dice and tossed in butter; put a rectangle of frizzled bacon between each heap, and sprinkle a pinch of chopped parsley over the chicken.1556—POULET SAUTÉ GABRIELLESautéthe chicken in butter, without colouration, and dish it.Swill with one-eighth pint of mushroom cooking-liquor; add three tablespoonfuls of Béchamel sauce, and three tablespoonfuls of cream; reduce, and finish the sauce, away from the fire, with one and one-half oz. of butter.Pour this sauce over the chicken; sprinkle on it some very black truffle, cutjulienne-fashion, and surround it with little leaves of puff-paste, baked white.1557—POULET SAUTÉ GEORGINASautéthe pullet in butter with twelve small new onions and a small faggot, containing a sprig of fennel. Dish the chicken.Swill with three tablespoonfuls of mushroom cooking-liquor and as much Rhine wine; add one-fifth pint of cream; twelve mushroom-heads, sliced; and reduce the cream to half.Complete with a pinch of chopped chervil and tarragon, and pour over the chicken.1558—POULET SAUTÉ HONGROISEPrepare a sufficient quantity of pilaff rice, combined withconcassedtomatoes, to make a border.Sautéthe chicken in butter, without colouration, with a chopped half-onion and a little paprika. When the onion is slightly coloured, add three peeled and quartered tomatoes, and[503]complete the cooking of the whole. Mould the rice to form a border, and set the chicken in the middle.Add one-sixth pint of cream to the tomatoes; reduce to half; rub through tammy; heat this sauce, and pour it over the chicken.1559—POULET SAUTÉA L’INDIENNEOU CURRIE DE POULETCut the chicken into small pieces, and fry them in oil with a sliced onion and a large pinch of curry. Swill with one-sixth pint of cocoanut milk or, failing this, almond milk; add one-third pint of velouté, and complete the cooking of the chicken while reducing the sauce to half. Set in a deep dish, and serve a timbale of rice à l’Indienne separately.1560—POULET SAUTÉ JAPONAISEFry the chicken in butter; add one lb. of cleaned and parboiled stachys and complete the cooking of the whole, chicken and stachys, in the oven.Dish the chicken with the stachys upon it. Swill with one-sixth pint of slightly thickened veal stock; complete, away from the fire, with one and one-half oz. of butter, and pour this over the chicken.1561—POULET SAUTÉ JURASSIENNESautéthe chicken in butter and, when it is ready, add to it one-half lb. ofblanchedbreast of fresh pork, cut into strips and well fried in butter. Drain away three-quarters of the chicken’s grease; swill with one-sixth pint of light half-glaze sauce, and dish the chicken.Complete the sauce with a pinch of chopped chives, and pour it over the chicken with the strips of bacon.1562—POULET SAUTÉ LATHUILEHeat three oz. of butter in a sautépan, just large enough to hold the chicken and its garnish. Set the pieces of chicken in this butter, together with one-half lb. of potatoes and five oz. of raw artichoke-bottoms, both cut into fair-sized dice.When the chicken and the vegetables are coloured underneath, turn the whole over at one stroke and complete the cooking on the other side; sprinkle the chicken with three tablespoonfuls of meat glaze and a pinch of chopped parsley containing a mite of crushed garlic, and set the chicken and the garnish on a dish, after the manner of “Pommes Anna.”Pour two and one-half oz. of nut-brown butter over the whole, and surround with roundels of seasoned onions, dredged[504]and fried in oil, and very green, fried parsley, arranged in alternate heaps.1563—POULET SAUTÉ LYONNAISESautéthe chicken in butter and, when it is half-cooked, add three fair-sized onions, finely sliced, tossed in butter and slightly coloured.Complete the cooking of the chicken and the onions together, and dish the former. Swill with one-sixth pint of veal gravy; reduce; pour this liquor and the onions over the chicken, and sprinkle the whole with a pinch of chopped parsley.1564—POULET SAUTÉ MARENGOSautéthe chicken in oil. Swill the sautépan with white wine; add two peeled andconcassedtomatoes, or one and one-half tablespoonfuls of tomato purée, a mite of crushed garlic, ten small mushrooms, and ten slices of truffle.Dish the chicken; cover it with sauce and garnish; surround it with heart-shapedcroûtons, fried in butter; small, fried eggs, and trussed crayfish cooked incourt-bouillon, and sprinkle the whole with a pinch ofconcassedparsley.1565—POULET SAUTÉ MARYLANDSeason the pieces of chicken; dip them in butter; roll them in bread-crumbs, and cook them in clarified butter. Dish, placing a slice of grilled bacon between each piece of chicken; surround with small, friedgalettesof maize flour, and fried slices of banana.Serve a horse-radish sauce with cream, separately.1566—POULET SAUTÉ MARSEILLAISESautéthe chicken in oil, and, when it is half-cooked, add thereto two crushed cloves of garlic; three oz. ofciseled, green capsicums, and the same weight of quartered tomatoes—all three tossed in oil.When the chicken is cooked, drain away the oil; swill the pan with one-sixth pint of white wine and a few drops of lemon juice, and reduce almost entirely.Dish the chicken; cover it with the garnish, and sprinkle with a pinch ofconcassedparsley.1567—POULET SAUTÉ MEXICAINESautéthe chicken in oil; swill the sautépan with a few tablespoonfuls of white wine; reduce, and add one-sixth pint oftomatédveal gravy.[505]Dish the chicken; pour the sauce over it, and surround it with grilled capsicums and mushrooms, garnished withconcassedtomatoes cooked in butter.1568—POULET SAUTÉ MIREILLESautéthe chicken in oil and add to it, when half-cooked, one chopped onion, fourconcassedtomatoes, and one pimento cut into dice. Ten minutes before serving, flavour with a small piece of crushed garlic.Dish the chicken; pour the juice of the tomatoes into the sautépan; reduce to half, and strain over the chicken.Serve a timbale of rice, flavoured with saffron, separately.1569—POULET SAUTÉ AUX MORILLESColour the chicken in butter and three-parts cook it; add to it two-thirds lb. of morels, stewed in butter, and complete the cooking of the chicken, under cover, in the oven.Dish the chicken with the morels upon it; swill the sautépan with a tablespoonful of brandy; add thereto the juice of the morels, two tablespoonfuls of meat glaze, and one and one-half oz. of butter, and pour this sauce over the chicken.1570—POULET SAUTÉ NORMANDEHalf-sautéthe chicken in butter, and set the pieces in acocottewith one lb. of peeled and sliced russet apples. Swill with a small glassful of liqueur cider; put this liquor in thecocotte; cover, and set in the oven, that the chicken may be completely cooked and the apples as well.Serve the preparation, as it stands, in thecocotte.1571—POULET SAUTÉ PARMENTIERBrown the chicken in butter, and add one lb. of potatoes, raised by means of an oval spoon-cutter, or cut into large dice, and already slightly frizzled in butter.Complete the cooking in the oven, and dish the chicken with the potatoes arranged in heaps all round. Swill with a few tablespoonfuls of white wine; add to it a tablespoonful of veal gravy; pour this over the chicken, and sprinkle the latter with a pinch of chopped parsley.1572—POULET SAUTÉ PIÉMONTAISESautéthe chicken in butter and dish it.Swill with a few tablespoonfuls of white wine; add thereto a tablespoonful of melted pale meat glaze, and pour this over the chicken. Sprinkle it at the last moment with two oz. of[506]nut-brown butter, and finally with chopped parsley, and serve a timbale of rizotto with white truffles separately.1573—POULET SAUTÉ PORTUGAISESautéthe chicken in butter and oil, and dish it. Drain away a portion of the butter used in the cooking, add to the remainder a mite of crushed garlic and a chopped half-onion; and, when the latter is fried, add four oz. of peeled andconcassedtomatoes, two oz. of sliced mushrooms, a few drops of white wine, and a pinch ofconcassedparsley.Complete the cooking of the whole, taking care to reduce all moisture.Cover the chicken with its garnish, and surround it with half-tomatoes or tomatoes stuffed with rice.1574—POULET SAUTÉ PROVENÇALESautéthe chicken in oil and dish it. Swill with white wine and add thereto a mite of crushed garlic, three oz. ofconcassedtomatoes, four anchovy fillets cut into dice, twelve black olives stoned and parboiled, and a pinch of chopped sweet basil.Leave the whole to simmer for five minutes, and cover the chicken with it.1575—POULET SAUTÉ STANLEYColour the chicken in butter, and complete its cooking under cover with one-half lb. of minced onions. Dish it in a flat, earthenwarecocotte, setting a heap of mushrooms on either side of it; add one-third pint of cream to the onions; simmer for ten minutes; rub through tammy, and reduce.Finish this sauce with one oz. of butter, a little curry, and pour it over the chicken.Set ten slices of truffle on the latter.1576—POULET SAUTÉ AUX TRUFFESHalf-sautéthe chicken in butter; add six oz. of raw truffles, cut into slices, and complete the cooking under cover. Dish; swill with a few tablespoonfuls of Madeira; reduce; add three tablespoonfuls of half-glaze sauce; finish with one and one-half oz. of butter, and pour this sauce over the chicken.1577—POULET SAUTÉ VAN DYCKCook the chicken in butter without letting it brown; swill with one-sixth pint of cream; add one-sixth pint of suprême sauce, and reduce by a third.Mix one-half lb. of young parboiled hop-sprouts to the[507]sauce; simmer for two minutes, and pour over the chicken, which should be dished in acocotte.1578—POULET SAUTÉ VICHYColour the chicken in butter; add one-half lb. of half-cooked carrots àla Vichy (No.2061) to it, and complete the cooking of the chicken and the carrots under cover in the oven.Swill with a few tablespoonfuls of veal stock; dish the pullet, and cover it with the garnish of carrots.1579—POULET SAUTÉ VERDIPrepare a border of rizotto à la Piémontaise.Sautéthe chicken in butter; set it in the centre of the border, and on the latter arrange a crown of slices of foie gras, tossed in butter, alternated with slices of truffle, resting against the chicken.Swill with Asti wine; reduce; add three tablespoonfuls of veal stock and one and one-half oz. of butter, and pour this sauce over the pieces of chicken.1580—FILETS1581—SUPRÊMES1582—CÔTELETTES1583—AILERONS OF CHICKEN
Stuff the pullet with two-thirds lb. ofmousselineforcemeat of chicken, combined with two oz. of almond purée, and poach it.
Dish it; coat it with suprême sauce, finished with a little almond milk, and surround it with quenelles prepared with pistachio butter and quenelles prepared with crayfish butter, arranged alternately.
Poach the pullet.
Remove thesuprêmesand the breast bone, without touching either the wings or the legs, and set the carcass, thus trimmed, on a low cushion of bread or rice. Finely slice thesuprêmes; add as many slices of truffle as there are collops ofsuprêmes, and combine the whole with asoufflépreparation with Parmesan, which should not be too light.
[491]Reconstruct the pullet with this preparation; smooth the surface, and surround the base of the pullet with a band of paper, so that it may keep its form. Set some thin slices of Gruyère cheese upon it; dish it, and cook it in a moderately hot oven.
Poach the pullet.
Dish it, and coat it with an Allemande sauce, flavoured with chicken essence. Surround it with a garnish of rice, cooked in the pullet’s poaching-liquor, and moulded in small, buttered, timbale moulds.
Poëlethe pullet.
Remove thesuprêmes; slice them, and dish them in the form of a crown upon a round dish, alternating them with collops of foie gras, tossed in butter. Pour a very strong chicken stock finished with truffle essence in their midst.
Serve, separately, a timbale of noodles with butter covered with raw noodles tossed in butter.
Heat in butter ten fine truffles seasoned with salt and pepper; sprinkle them with a glassful of excellent Madeira, and leave them to cool thus in a thoroughly sealed utensil. Now put these truffles into a fine pullet, andpoëleit just in time for it to be sent to the table.
When the pullet is ready, quickly cook as many ortolans, and toss in butter as many collops of foie gras as there are diners, and send them to the table at the same time as the pullet, together with the latter’spoëling-liquor, strained and in a sauceboat.
The waiter in charge should be ready for it with three assistants at hand, and he should have a very hot chafer on the sideboard. The moment it arrives he quickly removes thesuprêmes, cuts them into slices, and sets each one of these upon a collop of foie gras, which assistant No. 1 has placed ready on a plate, together with one of the truffles inserted into the pullet at the start.
Assistant No. 2, to whom the plate is handed forthwith, adds an ortolan and a little juice, and then assistant No. 3 straightway places the plate before the diner.
The pullet is thus served very quickly, and in such wise as to render it a dish of very exceptional gastronomical quality.
N.B.—The name “Sainte Alliance” which I give to this dish (a name that Brillat-Savarin employs in his “Physiology[492]of Taste” in order to identify a certain famous toast) struck me as an admirable title for a preparation in which four such veritable gems of cookery are found united—thesuprêmesof a fine pullet, foie gras, truffles, and ortolans.
This dish was originally served at the Carlton Hotel in 1905.
Stuff the pullet with truffles, prepared as for No.1515, and braise it in Marsala. Dish it on a low cushion, and surround it with small tartlets of Gnochi “à la Romaine,” alternated with collops of foie gras, tossed in butter.
Poach the pullet.
Raise the fillets, leaving the wing-bones on the carcass; suppress the breast bones, and fill the resulting cavity with macaroni, cohered with the strong liquor of braised beef “à la Napolitaine,” and combined with dice of truffles and foie gras, cocks’ combs and kidneys.
Envelop the piece in pig’s caul, giving the former its natural shape; sprinkle with raspings and melted butter, and set in the oven that the pig’s caul may cook and colour.
Dish on a low cushion, and coat with chicken glaze with butter.
Surround with tartlet crusts, each garnished with a slice of thesuprêmes, covered with a slice of foie gras tossed in butter, and surmounted by a slice of truffle.
Send a chicken glaze with butter separately.
Poach the pullet.
Raise thesuprêmes, and cut them into thin slices; suppress the breast-bones by means of scissors, and stuff the bird with one lb. two oz. ofmousselineforcemeat of chicken, combined with one-third lb. of foie-gras purée. Spread this preparation in layers, and between each of the latter set alternate slices ofsuprêmeand truffle.
Reconstruct the bird exactly; smooth its surface; deck it with bits of truffle, salted tongue, and boiled white of egg; place the dish on a deep tray containing a little boiling water, the steam of which assists the poaching of the preparation, and poach in a moderate oven.
When about to serve, coat the pullet with Allemande sauce flavoured with truffle essence.
N.B.—The use of abain-marieconsisting of a deep pan[493]containing boiling water, wherein the dish which holds the pullet is placed, is highly recommended, but the ideal method of poaching this sort of preparations is by means of a steamer.
Stuff the pullet with one-half lb. of rice, three oz. of mushrooms, and three oz. of ajulienneof truffles. Poach it with one lb. two oz. of sliced andblanchedonions, seasoned with a pinch of curry. When the pullet is ready, rub the cooking-liquor and the onions through tammy. Add one-third pint of Velouté and one-third pint of cream to this cullis; reduce to a stiff consistence; rub once more through tammy, and finish with one-sixth pint of cream.
Stuff the pullet with one-half lb. of foie gras and five oz. of truffles cut into large dice, and three-partspoëleit.
Now put it into acocottewith ten fair-sized truffles stewed in Madeira for a few minutes in the same saucepan as that in which the pullet waspoëled. Moisten with one-sixth pint of veal stock; close thecocotte; seal the cover with a thread of paste, and complete the cooking in a moderate oven for thirty minutes.
Serve the fowl as it stands in thecocotte.
Stuff the pullet with one lb. of mushrooms, tossed in brown butter, and half-brown it in the oven.
Meanwhile put one pint of fresh peas into a saucepan, together with ten small new onions, one small lettuce cutjulienne-fashion, and a faggot consisting of parsley stalks, chervil, and a sprig of mint. Add salt, sugar, two oz. of butter, and mix the whole up together.
Moisten with two small tablespoonfuls of water; cover and half-cook, taking care to toss from time to time during the operation. When the pullet is half-cooked, put it into acocottelined with a thin layer of paste, overreaching the edges of thecocotteby about two inches.
Surround it with a garnish of peas; cover it with a slice of bacon, and close thecocottewith its cover. Draw the overlapping paste over the latter; seal it down with some white of egg, that it may be hermetically closed, and set in the oven for about forty-five minutes.
Serve the preparation as it stands in thecocotte. A sauceboat of good chicken gravy may be served separately.
Poëlethe pullet; raise thesuprêmes, and cut these into large dice. Mix them with an equal quantity of macaroni, cut short, and thickened with cream sauce combined with Parmesan, and add enough foie gras and truffles, cut into large dice, to equal half the weight of thesuprêmes.
Suppress the breast-bones; fill the fowl with the above preparation, and cover the latter with a layer ofmousselineforcemeat, reconstructing the bird naturally in so doing. Deck the surface with a crown of truffle slices; cover with buttered paper, and set in the oven (1) to poach the forcemeat, (2) to thoroughly heat the preparation beneath.
Dish the pullet; pour a little half-glaze sauce, flavoured with truffle essence and combined with slices of truffle, over the dish, and serve what remains of the sauce separately.
Stuff the pullet with rice, prepared after No.2256, andpoëleit in short moistening. Dish it on a low cushion of fried bread, and surround it with a garnish of braised, tuberous fennel-roots.
Send the pullet’spoëlingliquor separately, after having reduced and finished it with butter.
Poach the pullet.
Dish it; coat it with Allemande sauce, flavoured with mushroom essence, and surround it with the following garnish, arranged inheaps:—Quenelles ofmousselinechicken forcemeat; slices of poached, veal sweetbreads; cocks’ combs and kidneys; cooked and very white button-mushroom heads, and slices of truffle.
Serve an Allemande sauce, flavoured with mushroom essence, separately.
Poach the pullet.
Dish it, and surround it with quenelles of chicken forcemeat, stuffed with foie-gras purée. Arrange these quenelles in heaps, and set a nice, whole truffle between each heap.
Pierce the pullet with ahatelet, garnished with one grooved mushroom, one fair-sized glazed truffle, and a quenelle decorated with salted tongue.
Serve a suprême sauce at the same time.
Poëlethe pullet.
Dish it, and surround it with a garnish of rizotto, combined with ham dice. Set a crown of grilled slices of ham upon the rizotto.
Serve a well-seasonedtomatédsuprême sauce separately.
Poach the pullet.
Dish it; coat it with a suprême sauce, finished with printanier butter (No.157), in the proportion of two oz. per pint of sauce; and surround it with a garnish consisting of peas, French beans, and asparagus-heads, cohered with butter.
Stuff the pullet with ordinary pilaff rice, and braise it white. Dish it, coat it with a suprême sauce, combined with the reduced braising-liquor, and surround with small tartlet crusts, garnished with carrots à la Vichy.
Stuff the pullet with truffles and foie gras, and three-partspoëleit, exactly as directed under “Poularde Souvaroff.”
Put it into acocottewith one lb. of potatoes, cut into large dice and tossed in butter, and complete its cooking and that of the potatoes in the oven.
Stuff the pullet with ten oz. of green maize, three-parts cooked, and combined with one chopped onion cooked in butter and three oz. of good sausage-meat, fried in butter for one moment with the onion. Braise the pullet, and glaze it at the last minute.
Serve separately and at the same time a timbale of maize with cream.
Stuff the capon with fine truffles, and envelop it in very thin slices of cushion of veal. Braise it with best liqueur-brandy.
Dish and serve separately (1) the braising liquor in a sauceboat; (2) a timbale of cardoons with gravy.
As I pointed out at the beginning of Part V. of this chapter, the chickens best suited to thesautétreatment are those termed[496]“à la Reine”; they should be of medium size, very fleshy, and tender.
In an extreme case, small pullets or large chickens might be used, but neither of these are so eminently suited to the procedure in question as chickens “à la Reine.”
The fowl which is to besautédshould be cut up thus: after having emptied, singed, and thoroughly cleaned it; cut off its legs—quite a simple matter, since all that is necessary is the disjunction of the thigh-bones, after having cut the skin. Cut off the claws just below the joint of the tibia, and pare the spurs. Now cut the tibia above the joint, and remove the thigh-bone.
Cut the pinions at the first joint; remove the wings, after having cut round a portion of the breast in such wise that each wing holds one half of it; finally detach the centrepiece or breast-bone, which should be left whole if the fowl be small and cut into two if it be otherwise.
The carcass thus remains. Cut it into two, and trim each piece on both sides.
Before setting them to cook, moderately season the pieces of fowl with salt and pepper. Whatever the demands of a particular recipe may be, the preparatory principle ofsautédchickens is always asfollows:—
Take a sautépan just large enough to hold the pieces of fowl, and heat therein two oz. of clarified butter; or, according to circumstances, half butter and half good oil. When the selected fat is quite hot, insert the pieces of fowl; let them colour quickly, and turn them over from time to time, that they may do so evenly. Now cover the utensil, and put it in a sufficiently hot oven to ensure the complete cooking of the fowl. Some tender pieces, such as the wings and the breast, should be withdrawn after a few minutes have elapsed, and kept warm; but the legs, the meat of which is firmer and thicker, should cook seven or eight minutes more at least.
When all the pieces are cooked, withdraw them; drain away their butter, and swill the sautépan with the prescribed liquor, which is either some kind of wine, mushroom cooking-liquor, or chicken stock, &c. This swilling forms, as I have already pointed out, an essential part of the procedure, inasmuch as its object is to dissolve those portions of solidified gravy which adhere to the bottom of the sautépan.
Reduce the swilling-liquor to half, and add thereto the sauce given in the recipe. Put the pieces of carcass, the claws, the pinions and the legs into this sauce, and simmer for a few[497]minutes. The other pieces,i.e., the wings and breast, are then added, but when the sauce is sufficiently reduced, it must stop boiling. When the pieces are completely cooked, it is obviously unnecessary for the sauce to boil, since the former would only be hardened thereby.
A few minutes before serving, put the pieces into a deep entrée dish (fitted with a cover) in the followingorder:—The pieces of carcass, the claws and the pinions on the bottom of the dish, upon these the legs and the breast, and, last of all, the wings.
The sauce is then finished according to the directions of the recipe, and is poured over the pieces of fowl.
Some chickens are prepared without colouration—that is to say, the pieces are merely stiffened in butter without browning, and their cooking is completed in the oven as above. In this case the swilling-liquor is invariably white, as also the supplementary sauces, and the latter are finished with cream.
Fry the pieces of fowl without colouration,i.e., merely stiffen them. Add four oz. of onions, previously cooked in butter, and complete the cooking of the onions and the fowl together.
Withdraw the pieces; dish them; cover the dish, and keep it hot. Moisten the onions with a small glassful of liqueur brandy; reduce the latter; add thereto one-sixth pint of cream and one-sixth pint of velouté, and rub through tammy.
Reduce this sauce to a stiff consistence; finish it, away from the fire, with one and one-half oz. of butter, the juice of the quarter of a lemon, and a tablespoonful of Madeira, and pour it over the fowl.
Set about ten slices of truffle on the latter, and serve.
Sautéthe chicken in oil, and withdraw the pieces.
Swill with one-quarter pint of white wine; add a piece of crushed garlic as large as a pea, one-sixth pint oftomatédhalf-glaze sauce, and reduce by a third. Dish the chicken, and surround with alternate heaps of onion and egg-plant roundels, seasoned, dredged, and fried in oil, andconcassedtomatoes cooked in butter.
Cook the pieces of chicken in butter without colouration; add thereto three and one-half oz. of raw slices of truffle, and dish in a shallowcocotte.
Swill with a small glassful of old liqueur brandy; add a few[498]drops of lemon juice and one-sixth pint of cream; heat; finish this sauce, away from the fire, with two oz. of crayfish butter, and pour it over the fowl.
Serve in thecocotte.
Sautéthe chicken in butter, and dish the pieces.
Swill with three tablespoonfuls of Madeira, and add one-seventh pint of light, pale meat glaze, four small quartered artichoke-bottoms, tossed in butter, ten carrots shaped like olives, cooked in consommé and glazed, and eight small onions cooked in butter.
Finish with one and one-half oz. of butter and a pinch of chopped chives, and pour this sauce over the pieces of fowl.
Sautéthe chicken in butter, and add to it five oz. of new potatoes (the size of hazel-nuts) and the same quantity of small quartered artichoke-bottoms, cooked in butter beforehand with the potatoes.
Keep the whole in the oven, under cover, for ten minutes.
Set the pieces of fowl, the potatoes and the artichoke-bottoms in an earthenware saucepan, and add twelve black olives.
Swill the saucepan with a few tablespoonfuls of white wine and a little lemon juice; complete with a tablespoonful of veal stock, and pour into thecocotte.
Simmer for five minutes, in the utensil, and serve the preparation as it stands.
Sautéthe chicken in butter, and dish it. Surround it with small quartered artichoke-bottoms stewed in butter; sliced potatoes cooked in butter, and roundels of fried onions, arranged in small heaps, with a small tuft of fried parsley between each heap.
Swill the saucepan with a few tablespoonfuls of chicken gravy, and sprinkle the fowl with the latter.
Fry the chicken in butter and add twelve small onions; three quartered artichokes, small and very tender; twenty-four small potatoes of the size of hazel-nuts. Cover and cook the whole together, in the oven.
Dish the chicken with the onions and potatoes over it, and surround it with the artichokes.
[499]Swill the saucepan with two tablespoonfuls of consommé; add three tablespoonfuls of pale glaze, a few drops of lemon juice, and one and one-half oz. of butter; and pour this sauce over the chicken.
Stiffen the pieces without colouring them, and add thereto three oz. of the white of a leek and the half of an onion, both sliced and stewed in butter beforehand. Cover and set in the oven.
About five minutes before the fowl is quite cooked, add three oz. of mushrooms, minced raw and tossed in butter.
Dish the pullet, add one-sixth pint of suprême sauce and as much cream to the vegetables; reduce to half, and pour the sauce and the vegetables over the chicken.
Sautéthe chicken in oil. When it is cooked, drain away the oil, dish it; heat three chopped shallots in the sautépan; swill with one-quarter pint of white wine; reduce, and complete with one and one-half oz. of butter.
Pour this sauce over the chicken, and surround the latter with eight oz. ofcèpes,sautédà la Bordelaise.
Sprinkle a pinch of chopped parsley over the chicken.
Sautéthe chicken in butter; dish it, and surround it with small onions and potatoes (the size of hazel-nuts), both cooked in butter beforehand. Swill with a little white wine; add one-sixth pint of veal gravy and one tablespoonful of meat glaze; reduce; finish with one and one-half oz. of butter; and pour this sauce over the chicken.
Sautéthe chicken in equal quantities of butter and oil, and dish it. Swill the saucepan with a few tablespoonfuls of white wine, and reduce; add one-quarter, pint of Chasseur Sauce Escoffier; heat; pour over the chicken, and sprinkle the latter with a pinch ofconcassedparsley.
Sautéthe chicken in butter and dish it.
Swill the saucepan with a glass of dry champagne; reduce to half; add one tablespoonful of light poultry glaze; finish with two and one-half oz. of butter, the juice of half a lemon, and one tablespoonful of dry curaçao; pour this sauce over the chicken.
[500]Surround the latter with three oz. of grapes, cleared of all skin and pips, and ten sections of an orange, peeled in suchwise that the pulp of the fruit is raw.
Colour the chicken in butter; add the vegetable garnish given for “Poularde à la Demidoff” (1464), and put the two to stew in the oven. About ten minutes before the cooking is completed, add two oz. of truffles, cut to the shape of crescents like the carrots and turnips, and three tablespoonfuls of good veal stock.
Dish the pieces of chicken, and cover them with the garnish.
Colour the pieces of chicken in oil and butter; add thereto one-half lb. of cucumber cut to the shape of garlic cloves; and complete the cooking by stewing in the oven.
Dish the chicken with the cucumber upon it. Swill the saucepan with one tablespoonful of veal gravy and a few drops of lemon juice; and sprinkle the chicken and its garnish with this swilling-liquor, to which add one and one-half oz. of brown butter.
Dredge the seasoned pieces of chicken, and toss them in oil.
Dish them in the form of a crown; garnish their midst with a fine heap of roundels of fried onion; and, in the centre of the latter, set a cone, made from a very thin slice of ham and filled withconcassedtomatoes cooked in butter.
Colour the pieces of chicken in oil. Toss in oil, together, three oz. of onion, and two oz. of mushrooms, sliced; and six oz. of raw ham, cut into dice.
Set the pieces of chicken in acocotte, alternating them with the garnish, which should have been well-drained; cover with two tomatoes, cut into thick slices; cover thecocotte, and complete the cooking in the oven for twenty minutes.
When about to serve, sprinkle with a tablespoonful of veal stock.
Sautéthe chicken in oil. Drain the latter away, and add one-half lb. of pilaff rice, combined with one and one-half oz. of capsicums in dice; three oz. of large green peas, cookedà l’anglaise, and two sliced and poached sausages.
[501]Cover the sautépan, and set the whole to stew in the oven for ten minutes.
Dish the chicken; cover it with the garnish, and surround it with six small grilled tomatoes.
Toss the chicken in butter, and dish it.
Swill the sautépan with one-sixth pint of white wine; reduce to half; add one-sixth pint of gravy in which tarragon has been infused, and thicken with arrowroot.
Pour this sauce over the chicken, and decorate its wings with sprays of parboiled tarragon leaves.
Sautéthe chicken in butter, without colouration, with four oz. of raw, sliced truffles; and dish.
Swill with one-sixth pint of cream; add three tablespoonfuls of Béchamel sauce, and reduce to half. Finish, away from the fire, with one and one-half oz. of crayfish butter, a few drops of lemon juice, and a little cayenne; add four oz. of parboiled asparagus-heads to this sauce, and pour it over the chicken. Or, after having cohered them with butter, the asparagus-heads may be arranged in heaps round the fowl.
Sautéthe chicken in butter, without colouration; swill with cream; add three quartered tuberose fennels, trimmed to the shape of garlic cloves and parboiled, and complete the cooking of the fennels and the chicken, together.
Set the pieces of fennel in the form of a crown on a special earthenware dish, and put the chicken in their midst, placing the pieces side by side. Coat with Mornay sauce, flavoured with chicken essence, and set to glaze.
Slice three oz. of the red part of a carrot, the same quantity of turnip, two oz. of celery, and half an onion. Season with a little salt and sugar, and half-stew in butter.
Brown the pieces of chicken in butter; put them in thecocottewith the garnish of vegetables; add thereto two and one-half oz. of ham cut into dice, and complete the cooking of both the chicken and the vegetables, in the oven.
When about to serve, sprinkle with four or five tablespoonfuls of veal stock.
Sautéthe chicken in butter, and two minutes before dishing it, sprinkle it with one-half oz. of chopped shallots. Swill the sautépan with one-sixth pint of white wine; reduce; add three tablespoonfuls of strong, veal gravy and as much half-glaze sauce; and finish the sauce, away from the fire, with one and one-half oz. of butter and a coffeespoonful of chopped parsley, chervil, and tarragon. Pour it over the chicken.
Sautéthe chicken in butter; sprinkle it with a tablespoonful of chopped shallots; add five oz. of quartered morels; stew in the oven for ten minutes, and dish the chicken.
Swill with white wine; add one-sixth pint of veal stock; reduce, and pour over the chicken with the morels. Surround with four small heaps of potatoes, cut into large dice and tossed in butter; put a rectangle of frizzled bacon between each heap, and sprinkle a pinch of chopped parsley over the chicken.
Sautéthe chicken in butter, without colouration, and dish it.
Swill with one-eighth pint of mushroom cooking-liquor; add three tablespoonfuls of Béchamel sauce, and three tablespoonfuls of cream; reduce, and finish the sauce, away from the fire, with one and one-half oz. of butter.
Pour this sauce over the chicken; sprinkle on it some very black truffle, cutjulienne-fashion, and surround it with little leaves of puff-paste, baked white.
Sautéthe pullet in butter with twelve small new onions and a small faggot, containing a sprig of fennel. Dish the chicken.
Swill with three tablespoonfuls of mushroom cooking-liquor and as much Rhine wine; add one-fifth pint of cream; twelve mushroom-heads, sliced; and reduce the cream to half.
Complete with a pinch of chopped chervil and tarragon, and pour over the chicken.
Prepare a sufficient quantity of pilaff rice, combined withconcassedtomatoes, to make a border.
Sautéthe chicken in butter, without colouration, with a chopped half-onion and a little paprika. When the onion is slightly coloured, add three peeled and quartered tomatoes, and[503]complete the cooking of the whole. Mould the rice to form a border, and set the chicken in the middle.
Add one-sixth pint of cream to the tomatoes; reduce to half; rub through tammy; heat this sauce, and pour it over the chicken.
Cut the chicken into small pieces, and fry them in oil with a sliced onion and a large pinch of curry. Swill with one-sixth pint of cocoanut milk or, failing this, almond milk; add one-third pint of velouté, and complete the cooking of the chicken while reducing the sauce to half. Set in a deep dish, and serve a timbale of rice à l’Indienne separately.
Fry the chicken in butter; add one lb. of cleaned and parboiled stachys and complete the cooking of the whole, chicken and stachys, in the oven.
Dish the chicken with the stachys upon it. Swill with one-sixth pint of slightly thickened veal stock; complete, away from the fire, with one and one-half oz. of butter, and pour this over the chicken.
Sautéthe chicken in butter and, when it is ready, add to it one-half lb. ofblanchedbreast of fresh pork, cut into strips and well fried in butter. Drain away three-quarters of the chicken’s grease; swill with one-sixth pint of light half-glaze sauce, and dish the chicken.
Complete the sauce with a pinch of chopped chives, and pour it over the chicken with the strips of bacon.
Heat three oz. of butter in a sautépan, just large enough to hold the chicken and its garnish. Set the pieces of chicken in this butter, together with one-half lb. of potatoes and five oz. of raw artichoke-bottoms, both cut into fair-sized dice.
When the chicken and the vegetables are coloured underneath, turn the whole over at one stroke and complete the cooking on the other side; sprinkle the chicken with three tablespoonfuls of meat glaze and a pinch of chopped parsley containing a mite of crushed garlic, and set the chicken and the garnish on a dish, after the manner of “Pommes Anna.”
Pour two and one-half oz. of nut-brown butter over the whole, and surround with roundels of seasoned onions, dredged[504]and fried in oil, and very green, fried parsley, arranged in alternate heaps.
Sautéthe chicken in butter and, when it is half-cooked, add three fair-sized onions, finely sliced, tossed in butter and slightly coloured.
Complete the cooking of the chicken and the onions together, and dish the former. Swill with one-sixth pint of veal gravy; reduce; pour this liquor and the onions over the chicken, and sprinkle the whole with a pinch of chopped parsley.
Sautéthe chicken in oil. Swill the sautépan with white wine; add two peeled andconcassedtomatoes, or one and one-half tablespoonfuls of tomato purée, a mite of crushed garlic, ten small mushrooms, and ten slices of truffle.
Dish the chicken; cover it with sauce and garnish; surround it with heart-shapedcroûtons, fried in butter; small, fried eggs, and trussed crayfish cooked incourt-bouillon, and sprinkle the whole with a pinch ofconcassedparsley.
Season the pieces of chicken; dip them in butter; roll them in bread-crumbs, and cook them in clarified butter. Dish, placing a slice of grilled bacon between each piece of chicken; surround with small, friedgalettesof maize flour, and fried slices of banana.
Serve a horse-radish sauce with cream, separately.
Sautéthe chicken in oil, and, when it is half-cooked, add thereto two crushed cloves of garlic; three oz. ofciseled, green capsicums, and the same weight of quartered tomatoes—all three tossed in oil.
When the chicken is cooked, drain away the oil; swill the pan with one-sixth pint of white wine and a few drops of lemon juice, and reduce almost entirely.
Dish the chicken; cover it with the garnish, and sprinkle with a pinch ofconcassedparsley.
Sautéthe chicken in oil; swill the sautépan with a few tablespoonfuls of white wine; reduce, and add one-sixth pint oftomatédveal gravy.
[505]Dish the chicken; pour the sauce over it, and surround it with grilled capsicums and mushrooms, garnished withconcassedtomatoes cooked in butter.
Sautéthe chicken in oil and add to it, when half-cooked, one chopped onion, fourconcassedtomatoes, and one pimento cut into dice. Ten minutes before serving, flavour with a small piece of crushed garlic.
Dish the chicken; pour the juice of the tomatoes into the sautépan; reduce to half, and strain over the chicken.
Serve a timbale of rice, flavoured with saffron, separately.
Colour the chicken in butter and three-parts cook it; add to it two-thirds lb. of morels, stewed in butter, and complete the cooking of the chicken, under cover, in the oven.
Dish the chicken with the morels upon it; swill the sautépan with a tablespoonful of brandy; add thereto the juice of the morels, two tablespoonfuls of meat glaze, and one and one-half oz. of butter, and pour this sauce over the chicken.
Half-sautéthe chicken in butter, and set the pieces in acocottewith one lb. of peeled and sliced russet apples. Swill with a small glassful of liqueur cider; put this liquor in thecocotte; cover, and set in the oven, that the chicken may be completely cooked and the apples as well.
Serve the preparation, as it stands, in thecocotte.
Brown the chicken in butter, and add one lb. of potatoes, raised by means of an oval spoon-cutter, or cut into large dice, and already slightly frizzled in butter.
Complete the cooking in the oven, and dish the chicken with the potatoes arranged in heaps all round. Swill with a few tablespoonfuls of white wine; add to it a tablespoonful of veal gravy; pour this over the chicken, and sprinkle the latter with a pinch of chopped parsley.
Sautéthe chicken in butter and dish it.
Swill with a few tablespoonfuls of white wine; add thereto a tablespoonful of melted pale meat glaze, and pour this over the chicken. Sprinkle it at the last moment with two oz. of[506]nut-brown butter, and finally with chopped parsley, and serve a timbale of rizotto with white truffles separately.
Sautéthe chicken in butter and oil, and dish it. Drain away a portion of the butter used in the cooking, add to the remainder a mite of crushed garlic and a chopped half-onion; and, when the latter is fried, add four oz. of peeled andconcassedtomatoes, two oz. of sliced mushrooms, a few drops of white wine, and a pinch ofconcassedparsley.
Complete the cooking of the whole, taking care to reduce all moisture.
Cover the chicken with its garnish, and surround it with half-tomatoes or tomatoes stuffed with rice.
Sautéthe chicken in oil and dish it. Swill with white wine and add thereto a mite of crushed garlic, three oz. ofconcassedtomatoes, four anchovy fillets cut into dice, twelve black olives stoned and parboiled, and a pinch of chopped sweet basil.
Leave the whole to simmer for five minutes, and cover the chicken with it.
Colour the chicken in butter, and complete its cooking under cover with one-half lb. of minced onions. Dish it in a flat, earthenwarecocotte, setting a heap of mushrooms on either side of it; add one-third pint of cream to the onions; simmer for ten minutes; rub through tammy, and reduce.
Finish this sauce with one oz. of butter, a little curry, and pour it over the chicken.
Set ten slices of truffle on the latter.
Half-sautéthe chicken in butter; add six oz. of raw truffles, cut into slices, and complete the cooking under cover. Dish; swill with a few tablespoonfuls of Madeira; reduce; add three tablespoonfuls of half-glaze sauce; finish with one and one-half oz. of butter, and pour this sauce over the chicken.
Cook the chicken in butter without letting it brown; swill with one-sixth pint of cream; add one-sixth pint of suprême sauce, and reduce by a third.
Mix one-half lb. of young parboiled hop-sprouts to the[507]sauce; simmer for two minutes, and pour over the chicken, which should be dished in acocotte.
Colour the chicken in butter; add one-half lb. of half-cooked carrots àla Vichy (No.2061) to it, and complete the cooking of the chicken and the carrots under cover in the oven.
Swill with a few tablespoonfuls of veal stock; dish the pullet, and cover it with the garnish of carrots.
Prepare a border of rizotto à la Piémontaise.
Sautéthe chicken in butter; set it in the centre of the border, and on the latter arrange a crown of slices of foie gras, tossed in butter, alternated with slices of truffle, resting against the chicken.
Swill with Asti wine; reduce; add three tablespoonfuls of veal stock and one and one-half oz. of butter, and pour this sauce over the pieces of chicken.