Poulet Saute A La Creme - Chicken Sauted In Cream

Cook the chicken over a slow fire, allowing it to attain but a light color. When nearly cooked moisten with 2 gills of cream, finish to cook the chicken and add 1/2 gill of veloute cream sauce, season to taste and finish the sauce with I ounce of butter.

Note. - The above receipt may act as pattern receipt for all chicken sauted with cream sauce. These should not be confounded with fricasseed chicken. To increase the savor of this dish a little chicken glaze may be added to the sauce.

Poulet Saute A La Cumberland - Chicken Sauted, Cumberland Style

Follow directions of pattern receipt, adding 3 finely sliced onions smothered in butter without browning; add the cream, and finish the sauce with 1/2 gill of thickly reduced tomato sauce.

Poulet Saute, A La Gordon - Chicken Sauted, Gordon Fashion

Same as Cumberland, with the addition of shredded smoked cooked ham and mushrooms.

Poulet Au Curry - Curried Chicken

When the chicken is ready to be moistened with cream add I tablespoonful of curry powder and 1 1/2 tablespoonfuls of grated onion, cooked for 2 or 3 minutes; then moisten with cream, and finish as the pattern receipt, adding at the last moment before serving 2 tablespoonfuls of cocoanut milk. Serve plain boiled rice on a separate dish.

Poulet Saute A La Hongroise - Chicken Sauted, Hungarian Fashion

Season the chicken with salt and paprika (and plenty of it), saute over a slow fire, add 2 finely chopped onions (do not allow them to brown), and finish as explained for Chicken Sauted in Cream.

Note. - To proceed correctly sour cream ought to be used for this preparation; but this is not always at hand, and the sauce may therefore be slightly accidulated with a little lemon juice.

Poulet Saute A La Reine - Chicken Sauted. Queen's Fashion

Follow directions given in pattern receipt, adding 4 truffles and 12 mushrooms cut in slices.

Poulet Saute A La Stanley - Chicken Sauted, Stanley Fashion

Add to a chicken sauted in cream I gill of onion puree, dress on a dish and besprinkle the bird with shredded truffles.

Poulet Saute A La Princesse - Chicken Sauted, Princess Fashion

Garnish a chicken sauted in cream with 4 artichoke bottoms filled with "asparagus tips as peas." (See receipt.)

Poulet Saute Aux Cepes A La Polonaise - Chicken Sauted With Cepes, Polish Fashion

When the chicken is cooked, moisten the pan with a table-spoonful of wine vinegar, let reduce almost dry, and then finish the sauce as explained in the pattern receipt. Cook in a separate pan some cepes in butter until they have rendered all their humidity, then add them to the sauce.

Poulet Saute A La Vichy - Chicken Sauted, Vichy Style

Have 18 small young carrots peeled and parboiled in salted water for 15 minutes, finish to cook the carrots with the chicken, and conclude as stated in the pattern receipt.