Fry the chicken in butter and add twelve small onions; three quartered artichokes, small and very tender; twenty-four small potatoes of the size of hazel-nuts. Cover and cook the whole together, in the oven.
Dish the chicken with the onions and potatoes over it, and surround it with the artichokes.
[499]
]Swill the saucepan with two tablespoonfuls of consommé; add three tablespoonfuls of pale glaze, a few drops of lemon juice, and one and one-half oz. of butter; and pour this sauce over the chicken.
[1540—POULET SAUTÉ BRETONNE]
Stiffen the pieces without colouring them, and add thereto three oz. of the white of a leek and the half of an onion, both sliced and stewed in butter beforehand. Cover and set in the oven.
About five minutes before the fowl is quite cooked, add three oz. of mushrooms, minced raw and tossed in butter.
Dish the pullet, add one-sixth pint of suprême sauce and as much cream to the vegetables; reduce to half, and pour the sauce and the vegetables over the chicken.
[1541—POULET SAUTÉ AUX CÈPES]
[Sauté] the chicken in oil. When it is cooked, drain away the oil, dish it; heat three chopped shallots in the sautépan; swill with one-quarter pint of white wine; reduce, and complete with one and one-half oz. of butter.
Pour this sauce over the chicken, and surround the latter with eight oz. of [cèpes], [sautéd] à la Bordelaise.