[Sauté] the chicken in oil, and withdraw the pieces.
Swill with one-quarter pint of white wine; add a piece of crushed garlic as large as a pea, one-sixth pint of [tomatéd] half-glaze sauce, and reduce by a third. Dish the chicken, and surround with alternate heaps of onion and egg-plant roundels, seasoned, dredged, and fried in oil, and [concassed] tomatoes cooked in butter.
[1535—POULET SAUTÉ[!-- TN: acute invisible --] ARMAGNAC]
Cook the pieces of chicken in butter without colouration; add thereto three and one-half oz. of raw slices of truffle, and dish in a shallow cocotte.
Swill with a small glassful of old liqueur brandy; add a few [498] ]drops of lemon juice and one-sixth pint of cream; heat; finish this sauce, away from the fire, with two oz. of crayfish butter, and pour it over the fowl.
Serve in the cocotte.
[1536—POULET SAUTÉ D’ARTOIS]
[Sauté] the chicken in butter, and dish the pieces.
Swill with three tablespoonfuls of Madeira, and add one-seventh pint of light, pale meat glaze, four small quartered artichoke-bottoms, tossed in butter, ten carrots shaped like olives, cooked in consommé and glazed, and eight small onions cooked in butter.
Finish with one and one-half oz. of butter and a pinch of chopped chives, and pour this sauce over the pieces of fowl.