Potatoes Sautéed are cold boiled potatoes cut into small slices and slightly browned in a frying-pan, shaped, and turned out on a hot dish (as you would an omelet), and seasoned with parsley, salt, and pepper.
MISCELLANEOUS BREAKFAST DISHES.
Artichokes (French).—Trim the ends; remove the choke, and quarter each artichoke; pour boiling water over them, and drain. Put them in a stewpan, and to each artichoke add a gill of white wine and one of clear soup; season with salt, pepper, and a little lemon-peel; when done, remove the artichoke, and boil the sauce down. Cream an ounce of butter; add half a teaspoonful of flour, and by degrees add the sauce; simmer until thick, and send to table with the artichokes.
Artichokes (French), Fried.—Wash and cut away the leaves of two artichokes; remove the inside choke; cut the bottoms into neat pieces, and cover them with water containing one third vinegar. Drain; season with salt and pepper; dip them in beaten egg; roll them in fine cracker dust, and fry in plenty of hot fat.
Chicken Croquettes.—Cut up the white meat of one cold boiled chicken, and pound it to a paste with a large boiled sweetbread, freed from sinews; add salt and pepper. Beat up one egg with a teaspoonful of flour and a wine-glassful of rich cream. Mix all together; put it in a pan, and simmer just enough to absorb part of the moisture, stirring all the time; turn it out on a flat dish, and place in ice-box to become cold and firm; then roll it into small neat cones; dip them in beaten eggs; roll in finely powdered bread crumbs; drop them in boiling fat, and fry a delicate brown. Handle them carefully.
Some add a little nutmeg, but I have found the above recipe more satisfactory without it, especially among my Philadelphia patrons.
Chicken, Devilled.—Prepare a mixture of mustard, pepper, and salt, moistened with a little oil. Put a small quantity of oil in a frying-pan; add just onion enough to give it flavor, and toss the chicken about in this a moment. Remove; rub or brush the moisture over the chicken, and broil. Serve with a sharp, pungent sauce, made of drawn butter, lemon juice, mustard, and chopped capers.
Chicken, Fried.—Cut up half an onion, and fry it brown in a little butter. Divide two ounces of butter into little balls; roll them in flour; add to the onion, and fry the breast of the chicken in this, as well as the legs and side-bones, to a delicate brown. Take them out, and add to the sauce a few cut-up mushrooms, a gill of claret, salt, pepper, and a piece of cut sugar; simmer slowly; pour over the chicken and serve.
The Southern way of frying chicken is as follows: Slice and cut into small dice half a pound of salt pork; flour the chicken, and fry in the pork fat; dissolve a heaping tablespoonful of flour with a little cold milk; add to it gradually half a pint of boiled milk that has been seasoned with butter, pepper, and salt; simmer until thick; arrange the chicken on a hot dish, and pour the sauce round it. Toast may be placed under the chicken, if desired.