A guide to modern cookery

dish it. Drain away a portion of the butter used in the cooking, add to the remainder a mite of crushed garlic and a chopped half-onion; and, when the latter is fried, add four oz. of peeled and _concassed_ tomatoes, two oz. of sliced mushrooms, a few drops of white wine, and a pinch of _concassed_ parsley. Complete the cooking of the whole, taking care to reduce all moisture. Cover the chicken with its garnish, and surround it with half-tomatoes or tomatoes stuffed with rice. 1574—POULET SAUTÉ PROVENÇALE _Sauté_ the chicken in oil and dish it. Swill with white wine and add thereto a mite of crushed garlic, three oz. of _concassed_ tomatoes, four anchovy fillets cut into dice, twelve black olives stoned and parboiled, and a pinch of chopped sweet basil. Leave the whole to simmer for five minutes, and cover the chicken with it. 1575—POULET SAUTÉ STANLEY Colour the chicken in butter, and complete its cooking under cover with one-half lb. of minced onions. Dish it in a flat, earthenware _cocotte_, setting a heap of mushrooms on either side of it; add one-third pint of cream to the onions; simmer for ten minutes; rub through tammy, and reduce. Finish this sauce with one oz. of butter, a little curry, and pour it over the chicken. Set ten slices of truffle on the latter. 1576—POULET SAUTÉ AUX TRUFFES Half-_sauté_ the chicken in butter; add six oz. of raw truffles, cut into slices, and complete the cooking under cover. Dish; swill with a few tablespoonfuls of Madeira; reduce; add three tablespoonfuls of half-glaze sauce; finish with one and one-half oz. of butter, and pour this sauce over the chicken. 1577—POULET SAUTÉ VAN DYCK Cook the chicken in butter without letting it brown; swill with one-sixth pint of cream; add one-sixth pint of suprême sauce, and reduce by a third. Mix one-half lb. of young parboiled hop-sprouts to the sauce; simmer for two minutes, and pour over the chicken, which should be dished in a _cocotte_. 1578—POULET SAUTÉ VICHY Colour the chicken in butter; add one-half lb. of half-cooked carrots à