(1897). Chickens A La Parmentier - Sauted (Poulets Sautes A La Parmentier)

Draw and singe three two pounds chickens, clean them well, suppressing all the pin feathers, cut them up in to five pieces, namely: two legs, two wings and a breastbone piece: saute in butter and when three-quarters done add potatoes cut cylindrical shape an inch in diameter then sliced three-eights of an inch thick, or else cut in five-eighths squares; cook them partially in a frying pan with clarified butter. Finish cooking the chicken and potatoes together in the oven, being careful to remove the breasts as soon as they are done. Dress the chickens on a dish with the potatoes around, detach the glaze from the sautoir with a little clear gravy ( No. 404), Madeira and half-glaze sauce (No. 413), reduce the liquid for two minutes, pass through a tammy and pour it over the chickens.

(1898). Chickens A La Portugaise - Sauted (Poulets Sautes A La Portugaise)

Have three chickens prepared the same as for hunter's style (No. 1903), saute them in half oil and half butter, season with salt and pepper, and when they are three-quarters done add three pounds of peeled tomatoes, halved through the center and the seeds and juice pressed out. a little finely cut up chives and three tablespoonfuls of melted glaze (No. 403); boil and simmer until thoroughly cooked. Prepare eighteen small very sound halved tomatoes; press lightly to extract the juice and fill them with a dressing prepared as follows: Put four ounces of bread-crumbs into a bowl with a tablespoonful of chopped parsley, a crushed and chopped clove of garlic, the chopped livers of three chickens, salt, pepper and nutmeg; mix the whole well together and fill each half tomato with some of this; besprinkle with bread-crumbs and grated parmesan, and lay a small piece of butter on top of every one, set them in a hot oven and when nicely browned take out and dress in a circle on a dish with the chickens in the center, dredge over with chopped parsley and decorate the leg and wing bones with paper frills (No. 10).

(1899). Chickens A La Sanford - Sauted (Poulets Sautes A La Sanford)

Draw and singe small one pound and a quarter to one pound and a half chickens, divide them into four pieces, suppressing the legs above the joint, also the pinion of the wings; season with salt and pepper, and rub over with flour; they may now be if so desired dipped in eggs and in breadcrumbs; saute them slowly in clarified butter, and when well done drain and dress; pour a little good gravy (No. 404) in the dish and garnish around with hollow tartlets filled up with Chantilly sauce a la Sanford (No. 588).

(1900). Chickens A La Stanley - Sauted (Poulets Sautes A La Stanley)

Select three chickens each one weighing two pounds and a half; draw, singe, and detach the legs from the bodies, cut the carcasses on a level with the breasts and plunge these for a few moments in hot water to stiffen them, then dip them at once in cold water to refresh, lard them with lardons (No. 3, Fig. 52). With the meat taken from the legs and all the parings prepare a quenelle forcemeat (No. 89), finishing it with a dash of cayenne pepper, and two tablespoonfuls of bechamel ( No. 409). Butter eighteen hollow tartlet molds with rounded bottoms, besprinkle the insides with finely chopped raw truffles, and fill them up with the prepared forcemeat; range these in a sautoir having boiling water around and reaching up to half their height, then poach the forcemeat slowly. Besides this, poach a layer of the same forcemeat on an entree dish and keep it warm. Cut the breasts of the chickens into three pieces, two fillets and the upper part of the breast: suppress the pinions. Mince ten ounces of white onions, and fry them slowly with better in a sautoir, and when a good color, add the chickens; season with salt and pepper, and moisten with three gills of chicken broth prepared with the carcasses and bones of these chickens; cover the sautoir and allow the liquid to fall to a glaze, then begin the operation again until the fillets and breasts are thoroughly done; remove and transfer to a flat saucepan; increase the chicken stuck with a few spoonfuls of good velotite (No. 415], reduce this sauce without ceasing to stir, incorporating more of the broth into it, and lastly a gill of good raw cream; the sauce should now be succulent and of a medium consistency; thicken it with a liaison of two egg-yolks, and cook this without boiling, then strain it through a tammy into another saucepan to work it vigorously while adding butter: finish with a dash of cayenne pepper, and the juice of a lemon.

At the last moment dress the fillets in a circle on the bed of forcemeat laying on the dish; fill the center of this with cut up cooked mushrooms, and place the breast pieces on top; cover over with a part of the sauce. pouring the remainder into a sauce-boat to beserved separately. Unmold the small forcemeat molds, dress them around the fillets and glaze over with a brush, then serve.