[1537—POULET SAUTÉ BEAULIEU]
[Sauté] the chicken in butter, and add to it five oz. of new potatoes (the size of hazel-nuts) and the same quantity of small quartered artichoke-bottoms, cooked in butter beforehand with the potatoes.
Keep the whole in the oven, under cover, for ten minutes.
Set the pieces of fowl, the potatoes and the artichoke-bottoms in an earthenware saucepan, and add twelve black olives.
Swill the saucepan with a few tablespoonfuls of white wine and a little lemon juice; complete with a tablespoonful of veal stock, and pour into the cocotte.
Simmer for five minutes, in the utensil, and serve the preparation as it stands.
[1538—POULET SAUTÉ BORDELAISE]
[Sauté] the chicken in butter, and dish it. Surround it with small quartered artichoke-bottoms stewed in butter; sliced potatoes cooked in butter, and roundels of fried onions, arranged in small heaps, with a small tuft of fried parsley between each heap.
Swill the saucepan with a few tablespoonfuls of chicken gravy, and sprinkle the fowl with the latter.