A guide to modern cookery

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 SAUTÉ A LA DORIA 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. 1547—POULET SAUTÉ A LA DURAND 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 with _concassed_ tomatoes cooked in butter. 1548—POULET SAUTÉ A L’ÉGYPTIENNE 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 a _cocotte_, alternating them with the garnish, which should have been well-drained; cover with two tomatoes, cut into thick slices; cover the _cocotte_, and complete the cooking in the oven for twenty minutes. When about to serve, sprinkle with a tablespoonful of veal stock. 1549—POULET SAUTÉ A L’ESPAGNOLE _Sauté_ the 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, cooked _à l’anglaise_, and two sliced and poached sausages. 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