la Vichy (No. [2061]) to it, and complete the cooking of the chicken and the carrots under cover in the oven.
Swill with a few tablespoonfuls of veal stock; dish the pullet, and cover it with the garnish of carrots.
[1579—POULET SAUTÉ VERDI]
Prepare a border of rizotto à la Piémontaise.
[Sauté] the chicken in butter; set it in the centre of the border, and on the latter arrange a crown of slices of foie gras, tossed in butter, alternated with slices of truffle, resting against the chicken.
Swill with Asti wine; reduce; add three tablespoonfuls of veal stock and one and one-half oz. of butter, and pour this sauce over the pieces of chicken.