Poulet Saute Au Vin Blanc - Chicken Sauted With White Wine

The following receipt for chicken saute will serve as a pattern for those succeeding under the heading of Chicken Saute.

Singe and draw a chicken weighing about 2 pounds. If to be served a la carte, dissect the bird in four parts (i. e., two breasts and two legs); if for table d'hote or American plan, the chicken may be cut into smaller pieces; a heavier bird is then preferable.

Season the chicken with salt and pepper; heat 2 ounces of clarified butter in a saute pan and place the pieces of chicken therein. Cover the pan and cook the chicken over a brisk fire. When browned on one side, turn them on the other. The breasts being of a more delicate texture (and therefore cooked quicker than the legs), should be removed a few minutes ahead.

When the chicken is cooked, put it in another pan to keep warm, remove the butter from the pan in which the chicken was cooked, add 1/2 gill of dry white wine, allow to reduce almost dry, then moisten with 1/2 gill each of brown veal gravy and brown sauce, also add a teaspoonful of chicken glaze. Let the sauce reduce to good consistency, season to taste, and finish with I ounce of butter and a little lemon juice.

Put the chicken back into the pan, but do not allow to boil, simply roll it in the sauce for a few minutes; dress the chicken on a dish, and pour over the sauce.

Poulet Saute A La Bourguignonne - Chicken Sauted, Burgundy Style

i Cook the chicken as for chicken with white wine, using claret or Burgundy instead of the white wine, and garnish the chicken with 12 small glazed button onions and 18 small heads of mushrooms previously cooked in butter.

Poulet Saute A La Castillianne - Chicken Sauted, Castilian Style

When the chicken is cooked remove it from the pan and keep it warm; put into the pan 1 finely sliced onion and fry it without allowing to brown; then add a small crushed clove of garlic and 1 ounce of shredded smoked cooked ham, fry I minute longer, then add 2 large ripe tomatoes, peeled, the seeds pressed out and cut small; cook over a brisk fire for 5 minutes, then add 1/2 gill of brown sauce, 2 coarsely shredded sweet red peppers and a good pinch of coarsely chopped parsley; season to taste, roll the chicken in the sauce for 2 minutes without boiling, and serve.

Poulet Saute A La Champeau - Chicken Sauted, Champeau Style

Prepare the chicken according to the pattern receipt, dress it on a dish and garnish it with small potato balls fried in butter, and small glazed onions.

Poulet Saute Aux Champignons Frais - Chicken Sauted With Fresh Mushrooms

Ten minutes before the chicken is cooked, add 2 dozen small heads of fresh mushrooms, which should be peeled and well washed in several waters; finish the chicken as stated before, using sherry or Madeira instead of white wine.

Poulet Saute Chasseur - Chicken Sauted, Hunter's Style. In cooking the chicken use half sweet oil and half butter ; 10 minutes before the chicken is cooked add 18 sliced mushrooms. When the chicken is done, add 2 chopped shallots. Finish the sauce with white wine and 1 gill each of brown veal stock and tomato sauce.