[Sauté] the pullet in butter with twelve small new onions and a small faggot, containing a sprig of fennel. Dish the chicken.
Swill with three tablespoonfuls of mushroom cooking-liquor and as much Rhine wine; add one-fifth pint of cream; twelve mushroom-heads, sliced; and reduce the cream to half.
Complete with a pinch of chopped chervil and tarragon, and pour over the chicken.
[1558—POULET SAUTÉ HONGROISE]
Prepare a sufficient quantity of pilaff rice, combined with [concassed] tomatoes, to make a border.
[Sauté] the chicken in butter, without colouration, with a chopped half-onion and a little paprika. When the onion is slightly coloured, add three peeled and quartered tomatoes, and [503] ]complete the cooking of the whole. Mould the rice to form a border, and set the chicken in the middle.
Add one-sixth pint of cream to the tomatoes; reduce to half; rub through tammy; heat this sauce, and pour it over the chicken.
[1559—POULET SAUTÉ A L’INDIENNE OU CURRIE DE POULET]
Cut the chicken into small pieces, and fry them in oil with a sliced onion and a large pinch of curry. Swill with one-sixth pint of cocoanut milk or, failing this, almond milk; add one-third pint of velouté, and complete the cooking of the chicken while reducing the sauce to half. Set in a deep dish, and serve a timbale of rice à l’Indienne separately.