(1901). Chickens A La Tunisian - Sauted (Poulets Sautes A La Tunisienne)

Divide two two-pound chickens into five pieces each, range the pieces in a sautoir with half melted butter and half oil, saute on a moderate fire and then in the oven. When they are three-quarters cooked, season and finish, being careful to remove the fillets and other tender pieces as quickly as they get done; drain them all off, leaving only the fat in the sautoir, then pare the chickens piece by piece and range them at once in a low saucepan with a little clear gravy (.No. 404) and meat glaze (No.402); keep this in a warm place; fry two ounces of finely chopped onions in butter left from the chickens with the gizzards cooked and cut in small squares, the chopped up livers and four ounces of cold tenderloin of beef or lamb cut also into one-eighth inch squares, add salt, pepper and bread-crumbs and cool this off before breaking in a few raw egg-yolks. Form this preparation into five-eighths inch diameter balls and put them in with the chicken, also a quart of veloute (No. 415)) and two gills of Madeira wine, let simmer and reduce the sauce, skimming off the fat. Dress the chickens in a pyramid form with the quenelles around, and cover over with a part of the sauce passed through a tammy, serving the remainder separately.

Trim the pinion bones and drumsticks with paper frills (No. 10) and lay trussed crawfish all around.

(1902). Chickens Point Du Jour - Sauted (Poulets Sautes Au Point Du Jour)

Take two chickens and prepare them exactly as for bourguignonne (No. 1884), range them in a sautoir with melted butter. Fry colorless in butter, four ounces of chopped onions, dredge over with a tablespoonful of flour and make a small light roux; moisten this with red wine and stock (No. 194a) add a bunch of parsley garnished with thyme and bay leaf and a few mushroom parings, despu-mate and reduce well the sauce. Saute the chickens in the butter and when well browned add two dozen small glazed onions, as many cooked mushroom heads and as many olives as mushrooms; strain the above sauce, pour it over the chickens and at the first boil, take out the chickens and dress. Reduce the sauce, add to it a handful of small nonpareil capers and pour it over the chickens, garnish around with tiny round crusts an inch and a half in diameter, toasted and covered on one side with anchovy butter (No. 569).

(1903). Chickens, Hunter's Style - Sauted (Poulets Sautes Au Chasseur)

Pick out three good chickens of about two and a half pounds each, draw, singe, then clean well and extract all the small pin feathers, cut them each up into seven pieces, the two wings, two legs, two pieces of the back and one of the breast bone; season with salt and pepper; melt six ounces of butter in a sautoir until it becomes a fine golden color, then lay in the pieces of chicken and toss them well; when they acquire a tine light brown on one side, turn them over to brown likewise on the other, cover the sautoir and finish cooking on a very slow tire or in the oven. When the meats are well done, drain off the butter and detach the glaze with a little stock (No. 194a). Fry colorless in butter a large pinch of chopped shallot, moisten with half a bottleful of red or white Burgundy wine, reduce to half, then add a pint of espaguole sauce (No. 414) and simmer the whole for a few moments, season well, and when the sauce is properly reduced, return the chickens to it, put it back on the fire to remove at the first boil and add three ounces of cooked, lean ham cut up in one-eighth of an inch squares, slice three onions across, having them two inches in diameter by three-sixteenths of an inch in thickness, remove the largest rings and roll them in flour, then fry a few at the time in plenty of fat; dress the chickens and use these rings to garnish the top, decorate the stumps of the legs and the pinions with paper frills (No. 10) and serve immediately.