A guide to modern cookery

when half-cooked, one chopped onion, four _concassed_ tomatoes, 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 MORILLES 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. 1570—POULET SAUTÉ NORMANDE Half-_sauté_ the chicken in butter, and set the pieces in a _cocotte_ with one lb. of peeled and sliced russet apples. Swill with a small glassful of liqueur cider; put this liquor in the _cocotte_; 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 the _cocotte_. 1571—POULET SAUTÉ PARMENTIER 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. 1572—POULET SAUTÉ PIÉMONTAISE _Sauté_ the 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 nut-brown butter, and finally with chopped parsley, and serve a timbale of rizotto with white truffles separately. 1573—POULET SAUTÉ PORTUGAISE _Sauté_ the chicken in butter and oil, and