A guide to modern cookery

and very green, fried parsley, arranged in alternate heaps. 1563—POULET SAUTÉ LYONNAISE _Sauté_ the 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 MARENGO _Sauté_ the chicken in oil. Swill the sautépan with white wine; add two peeled and _concassed_ tomatoes, 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-shaped _croûtons_, fried in butter; small, fried eggs, and trussed crayfish cooked in _court-bouillon_, and sprinkle the whole with a pinch of _concassed_ parsley. 1565—POULET SAUTÉ MARYLAND 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, fried _galettes_ of maize flour, and fried slices of banana. Serve a horse-radish sauce with cream, separately. 1566—POULET SAUTÉ MARSEILLAISE _Sauté_ the chicken in oil, and, when it is half-cooked, add thereto two crushed cloves of garlic; three oz. of _ciseled_, 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 of _concassed_ parsley. 1567—POULET SAUTÉ MEXICAINE _Sauté_ the chicken in oil; swill the sautépan with a few tablespoonfuls of white wine; reduce, and add one-sixth pint of tomatéd veal gravy. Dish the chicken; pour the sauce over it, and surround it with grilled capsicums and mushrooms, garnished with _concassed_ tomatoes cooked in butter. 1568—POULET SAUTÉ MIREILLE _Sauté_ the chicken in oil and add to it,