Colour the chicken in butter, and complete its cooking under cover with one-half lb. of minced onions. Dish it in a flat, earthenware cocotte, setting a heap of mushrooms on either side of it; add one-third pint of cream to the onions; simmer for ten minutes; rub through tammy, and reduce.
Finish this sauce with one oz. of butter, a little curry, and pour it over the chicken.
Set ten slices of truffle on the latter.
[1576—POULET SAUTÉ AUX TRUFFES]
Half-[sauté] the chicken in butter; add six oz. of raw truffles, cut into slices, and complete the cooking under cover. Dish; swill with a few tablespoonfuls of Madeira; reduce; add three tablespoonfuls of half-glaze sauce; finish with one and one-half oz. of butter, and pour this sauce over the chicken.
[1577—POULET SAUTÉ VAN DYCK]
Cook the chicken in butter without letting it brown; swill with one-sixth pint of cream; add one-sixth pint of suprême sauce, and reduce by a third.
Mix one-half lb. of young parboiled hop-sprouts to the [507] ]sauce; simmer for two minutes, and pour over the chicken, which should be dished in a cocotte.
[1578—POULET SAUTÉ VICHY]
Colour the chicken in butter; add one-half lb. of half-cooked carrots à