A guide to modern cookery

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 CÈPES _Sauté_ the 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. of _cèpes_, _sautéd_ à la Bordelaise. Sprinkle a pinch of chopped parsley over the chicken. 1542—POULET SAUTÉ CHAMPEAUX _Sauté_ the 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 CHASSEUR _Sauté_ the 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 of _concassed_ parsley. 1544—POULET SAUTÉ CYNTHIA _Sauté_ the 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. 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 DEMIDOFF Colour the chicken in butter; add the vegetable garnish given for “Poularde à