Fry the chicken in butter; add one lb. of cleaned and parboiled stachys and complete the cooking of the whole, chicken and stachys, in the oven.
Dish the chicken with the stachys upon it. Swill with one-sixth pint of slightly thickened veal stock; complete, away from the fire, with one and one-half oz. of butter, and pour this over the chicken.
[1561—POULET SAUTÉ JURASSIENNE]
[Sauté] the chicken in butter and, when it is ready, add to it one-half lb. of [blanched] breast of fresh pork, cut into strips and well fried in butter. Drain away three-quarters of the chicken’s grease; swill with one-sixth pint of light half-glaze sauce, and dish the chicken.
Complete the sauce with a pinch of chopped chives, and pour it over the chicken with the strips of bacon.
[1562—POULET SAUTÉ LATHUILE]
Heat three oz. of butter in a sautépan, just large enough to hold the chicken and its garnish. Set the pieces of chicken in this butter, together with one-half lb. of potatoes and five oz. of raw artichoke-bottoms, both cut into fair-sized dice.
When the chicken and the vegetables are coloured underneath, turn the whole over at one stroke and complete the cooking on the other side; sprinkle the chicken with three tablespoonfuls of meat glaze and a pinch of chopped parsley containing a mite of crushed garlic, and set the chicken and the garnish on a dish, after the manner of “Pommes Anna.”
Pour two and one-half oz. of nut-brown butter over the whole, and surround with roundels of seasoned onions, dredged [504] ]and fried in oil, and very green, fried parsley, arranged in alternate heaps.