Set the pieces of chicken in a cocotte, alternating them with the garnish, which should have been well-drained; cover with two tomatoes, cut into thick slices; cover the cocotte, and complete the cooking in the oven for twenty minutes.
When about to serve, sprinkle with a tablespoonful of veal stock.
[1549—POULET SAUTÉ A L’ESPAGNOLE]
[Sauté] the chicken in oil. Drain the latter away, and add one-half lb. of pilaff rice, combined with one and one-half oz. of capsicums in dice; three oz. of large green peas, cooked [à l’anglaise], and two sliced and poached sausages.
[501]
]Cover the sautépan, and set the whole to stew in the oven for ten minutes.
Dish the chicken; cover it with the garnish, and surround it with six small grilled tomatoes.
[1550—POULET SAUTÉ A L’ESTRAGON]
Toss the chicken in butter, and dish it.
Swill the sautépan with one-sixth pint of white wine; reduce to half; add one-sixth pint of gravy in which tarragon has been infused, and thicken with arrowroot.
Pour this sauce over the chicken, and decorate its wings with sprays of parboiled tarragon leaves.