A guide to modern cookery

it with six small grilled tomatoes. 1550—POULET SAUTÉ A L’ESTRAGON 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. 1551—POULET SAUTÉ FEDORA _Sauté_ the 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 FENOUIL _Sauté_ the 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 SAUTÉ A LA FERMIÈRE 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 the _cocotte_ with 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. 1554—POULET SAUTÉ AUX FINES HERBES _Sauté_ the chicken in butter, and two minutes before dishing it, sprinkle it with one-half oz. of chopped shallots. Swill