(1885). Chickens A La D'Antin - Sauted (Poulets Sautes A La D'Antin)

Prepare two small chickens of two pounds each, by cutting each one into five parts and tossing them in a sautoir with clarified butter over a moderate fire: cook when needed four artichoke bottoms, drain and mince, then put them in with the chicken, also two chopped, blanched shallots, two ounces of finely shredded cooked ham and some minced truffles and mushrooms. Pour off the fat and replace it by veloute sauce (No. 415) and meat glaze (No. 402). adding chervil, chives and a little finely cut up tarragon leaves, white wine and Madeira, reduce to a proper degree, then dress the chickens and cover with a part of the sauce, trim the drumsticks with paper frills (No. 10) and serve the remainder of the sauce separately.

(1886). Chickens A La Diva - Sauted (Poulets Sautes A La Diva)

Choose good, medium-sized chickens of about two pounds each; draw, singe, and suppress well all the adhering feathers; detach the legs and wings leaving on the pinions and sufficient meat on the breast bones so that they are of the same size as the. other four pieces. Put some butter to melt in a sautoir, and when a light brown, lay in the pieces of chicken, seasoning with salt, pepper, and powdered sweet peppers: toss without browning, and moisten with about a gill of veal blond (No. 423) to detach the glaze, and then finish cooking the chickens, moistening as quickly as the stork reduces, and when sufficiently done, dress. Add to the sauce some bechamel (No. 409) and tomato sauce (No. 549), a little tarragon vinegar, and some chopped, blanched shallot; just when ready to serve, thicken with egg-yolks, and butter; strain through a tammy, and pour it over the chickens, bestrewing the top with very green chopped parsley; garnish around with small flat chicken croquettes (No. 877), an inch and a quarter in diameter by half an inch in thickness, and between each of these lay a bordelaise crawfish ( No. lo08), placing a channeled mushroom (No. 118) on top of every croquette.

(1887). Chicken A La Dodds - Sauted (Poulet Saute A La Dodds)

Cut up the chicken as explained for sauteing chicken (No. 1906), and put the pieces in a sautoir with four ounces of butter, cook without browning, and add four ounces of small squares of onions; place it on the fire for a few seconds to cook the onions without letting attain color; then add two teaspoonfuls of curry, and two tablespoonfuls of flour; season with salt and pepper, moisten with a pint and a half of stock (No. 194a), and let boil and simmer quite slowly; when done, drain, pare well the pieces, and place them in a saucepan. Strain the sauce and reduce it with some good cream; pour this over the chicken. At the first, boil dress in the shape of a pyramid and cover with a part of the sauce, reserving the remainder for the sauce-boat. Boil some rice in water for ten minutes, drain and press it into a buttered mold furnished with a cover; place it in a slack oven for fifteen minutes, and just when ready to serve, unmold it on a dish, and send it to the table with the chicken.