[Sauté] the chicken in oil, and, when it is half-cooked, add thereto two crushed cloves of garlic; three oz. of [ciseled], green capsicums, and the same weight of quartered tomatoes—all three tossed in oil.
When the chicken is cooked, drain away the oil; swill the pan with one-sixth pint of white wine and a few drops of lemon juice, and reduce almost entirely.
Dish the chicken; cover it with the garnish, and sprinkle with a pinch of [concassed] parsley.
[1567—POULET SAUTÉ MEXICAINE]
[Sauté] the chicken in oil; swill the sautépan with a few tablespoonfuls of white wine; reduce, and add one-sixth pint of [tomatéd] veal gravy.
[505]
]Dish the chicken; pour the sauce over it, and surround it with grilled capsicums and mushrooms, garnished with [concassed] tomatoes cooked in butter.
[1568—POULET SAUTÉ MIREILLE]
[Sauté] the chicken in oil and add to it, when half-cooked, one chopped onion, four [concassed] tomatoes, and one pimento cut into dice. Ten minutes before serving, flavour with a small piece of crushed garlic.
Dish the chicken; pour the juice of the tomatoes into the sautépan; reduce to half, and strain over the chicken.
Serve a timbale of rice, flavoured with saffron, separately.