the chicken in butter and, when it is half-cooked, add three fair-sized onions, finely sliced, tossed in butter and slightly coloured.
Complete the cooking of the chicken and the onions together, and dish the former. Swill with one-sixth pint of veal gravy; reduce; pour this liquor and the onions over the chicken, and sprinkle the whole with a pinch of chopped parsley.
[1564—POULET SAUTÉ MARENGO]
[Sauté] the chicken in oil. Swill the sautépan with white wine; add two peeled and [concassed] tomatoes, or one and one-half tablespoonfuls of tomato purée, a mite of crushed garlic, ten small mushrooms, and ten slices of truffle.
Dish the chicken; cover it with sauce and garnish; surround it with heart-shaped [croûtons], fried in butter; small, fried eggs, and trussed crayfish cooked in court-bouillon, and sprinkle the whole with a pinch of [concassed] parsley.
[1565—POULET SAUTÉ MARYLAND]
Season the pieces of chicken; dip them in butter; roll them in bread-crumbs, and cook them in clarified butter. Dish, placing a slice of grilled bacon between each piece of chicken; surround with small, fried [galettes] of maize flour, and fried slices of banana.
Serve a horse-radish sauce with cream, separately.