Sprinkle a pinch of chopped parsley over the chicken.
[1542—POULET SAUTÉ CHAMPEAUX]
[Sauté] the chicken in butter; dish it, and surround it with small onions and potatoes (the size of hazel-nuts), both cooked in butter beforehand. Swill with a little white wine; add one-sixth pint of veal gravy and one tablespoonful of meat glaze; reduce; finish with one and one-half oz. of butter; and pour this sauce over the chicken.
[1543—POULET SAUTÉ CHASSEUR]
[Sauté] the chicken in equal quantities of butter and oil, and dish it. Swill the saucepan with a few tablespoonfuls of white wine, and reduce; add one-quarter, pint of Chasseur Sauce Escoffier; heat; pour over the chicken, and sprinkle the latter with a pinch of [concassed] parsley.
[1544—POULET SAUTÉ CYNTHIA]
[Sauté] the chicken in butter and dish it.
Swill the saucepan with a glass of dry champagne; reduce to half; add one tablespoonful of light poultry glaze; finish with two and one-half oz. of butter, the juice of half a lemon, and one tablespoonful of dry curaçao; pour this sauce over the chicken.
[500]
]Surround the latter with three oz. of grapes, cleared of all skin and pips, and ten sections of an orange, peeled in suchwise that the pulp of the fruit is raw.