[1569—POULET SAUTÉ AUX MORILLES]
Colour the chicken in butter and three-parts cook it; add to it two-thirds lb. of morels, stewed in butter, and complete the cooking of the chicken, under cover, in the oven.
Dish the chicken with the morels upon it; swill the sautépan with a tablespoonful of brandy; add thereto the juice of the morels, two tablespoonfuls of meat glaze, and one and one-half oz. of butter, and pour this sauce over the chicken.
[1570—POULET SAUTÉ NORMANDE]
Half-[sauté] the chicken in butter, and set the pieces in a cocotte with one lb. of peeled and sliced russet apples. Swill with a small glassful of liqueur cider; put this liquor in the cocotte; cover, and set in the oven, that the chicken may be completely cooked and the apples as well.
Serve the preparation, as it stands, in the cocotte.
[1571—POULET SAUTÉ PARMENTIER]
Brown the chicken in butter, and add one lb. of potatoes, raised by means of an oval spoon-cutter, or cut into large dice, and already slightly frizzled in butter.
Complete the cooking in the oven, and dish the chicken with the potatoes arranged in heaps all round. Swill with a few tablespoonfuls of white wine; add to it a tablespoonful of veal gravy; pour this over the chicken, and sprinkle the latter with a pinch of chopped parsley.