—Procure eighteen fresh chicken livers; cut away the gall, dry them well with a clean cloth, season with half a pinch each of salt and pepper, and cut each liver in two. Now prepare six slices of lean bacon ([No. 754]), broil them for one minute, then cut each slice into six pieces. Take six silver skewers, run a skewer through the centre of the liver, the same with a piece of bacon, and continue the same process until the six skewers are each one filled with a piece of liver and a piece of bacon. Roll them on a dish with one tablespoonful of good oil, dip them in fresh bread-crumbs, and put them on a moderate fire to broil for five minutes on each side. Arrange them on a hot dish, pour half a gill of maître d’hôtel butter ([No. 145]) over, and serve with a little watercress around the dish.
770. Chicken Livers Sautés à l’Italienne.
—Proceed exactly as for [No. 767], only adding half a gill of cooked fine herbs ([No. 143]) five minutes before serving.
771. Chicken Sauté à la Marengo.
—Singe, draw, and cut into six pieces two small, tender chickens, each weighing a pound and a quarter. Lay them in an oiled sautoire, and brown slightly on both sides for five minutes, seasoning with a good pinch of salt and half a pinch of pepper; when a golden color, moisten with half a pint of Espagnole ([No. 151]), and half a cupful of mushroom liquor. Add twelve mushroom-buttons, and two truffles cut in thin slices, also half a glassful of Madeira wine. Let cook for twenty minutes, then serve with six fried eggs, as in [No. 413], and six heart-shaped croûtons ([No. 133]). Adjust paper ruffles on the ends of the wings and legs of the chickens, and dress them nicely on the dish, decorating the borders with the fried eggs and sippets of bread, then serve.
772. Chicken Sauté à l’Hongroise.
—Singe, draw, and cut into twelve pieces, two chickens of a pound and a quarter each; put them in a sautoire with an ounce of clarified butter, adding one finely chopped onion, half a pinch of salt, and half a pinch of pepper. Let cook slowly, without browning, for five minutes on each side, then moisten with half a pint of béchamel ([No. 154]), and half a cupful of cream. Let cook again for twenty minutes, skim the fat off, and serve with six pieces of fried bread croûtons ([No. 133]) around the dish.
773. Chicken Sauté à la Parmentier.
—Singe, draw, and cut two chickens of a pound and a quarter each into twelve pieces; put them in a sautoire with one ounce of butter, season with a pinch of salt and half a pinch of pepper, and let cook on the stove for five minutes on each side, turning the pieces over with a fork. Moisten with half a pint of Espagnole sauce ([No. 151]), half a cupful of mushroom liquor, and add the juice of half a lemon. Let cook again for twenty minutes, then dress on a hot serving-dish, and decorate it with half a pint of potatoes château ([No. 1009]) in clusters.