CHICKEN SAUTÉ.
Put any of the meat of the breast or of the wings without bone into a frying-pan with a little fresh butter or bacon fat. Cook them very slowly, turning repeatedly; if the meat has not been previously cooked it will take ten minutes, and five minutes if a réchauffé. Sprinkle with pepper, and serve with mushrooms or broiled bacon. The legs of cooked chickens are excellent sautés, but they should be boned before they are put into the pan.