[Sauté] the chicken in butter and dish it.
Swill with a few tablespoonfuls of white wine; add thereto a tablespoonful of melted pale meat glaze, and pour this over the chicken. Sprinkle it at the last moment with two oz. of [506] ]nut-brown butter, and finally with chopped parsley, and serve a timbale of rizotto with white truffles separately.
[1573—POULET SAUTÉ PORTUGAISE]
[Sauté] the chicken in butter and oil, and dish it. Drain away a portion of the butter used in the cooking, add to the remainder a mite of crushed garlic and a chopped half-onion; and, when the latter is fried, add four oz. of peeled and [concassed] tomatoes, two oz. of sliced mushrooms, a few drops of white wine, and a pinch of [concassed] parsley.
Complete the cooking of the whole, taking care to reduce all moisture.
Cover the chicken with its garnish, and surround it with half-tomatoes or tomatoes stuffed with rice.
[1574—POULET SAUTÉ PROVENÇALE]
[Sauté] the chicken in oil and dish it. Swill with white wine and add thereto a mite of crushed garlic, three oz. of [concassed] tomatoes, four anchovy fillets cut into dice, twelve black olives stoned and parboiled, and a pinch of chopped sweet basil.
Leave the whole to simmer for five minutes, and cover the chicken with it.