(1904). Chickens, Parisian Style - Sauted (Poulets Sautes A La Parisiemie)

Peel a few medium-sized truffles, lay them in a saucepan with a little salt and Madeira wine; cook them slightly; cook also as many mushrooms with a piece of butter and the juice of a lemon. Take two singed, drawn chickens, cut off the pinions and drumsticks, detach the thighs, and divide the breasts into three pieces, the two fillets and the upper breast part; cut the carcasses in two; crack the thigh bones in order to remove them, then place the thighs in a buttered flat saucepan; add the pinions, necks, and carcasses, season and cook on a moderate tire stirring them about at times; when partly done, add the fillets and upper breast parts, a bunch of parsley garnished with aromatic herbs, and a clove of garlic. After all the meats are well sized lift them out with a skimmer, and transfer to another saucepan, adding the truffles. Drain off the fat from the contents of the first saucepan, put in the truffle parings, and moisten with half a glassful of Madeira; boil up once or twice, then mix in double as much brown sauce (No. 414, and the truffle stock; let cook on a brisk fire for ten minutes: skim off the fat, and strain this sauce over the chickens; heat without allowing the liquid to boil.

Fasten a small fried bread pyramid in the center of a dish, around it dress first the carcasses and pinions, then the thighs and breasts, placing the upper breast pieces on top; surround the chickens with the truffles and mushrooms, place a few cocks'-combs here and there, and free the sauce once more of its fat; pour it over the chicken and serve.

(1905). Chickens, Vienna Style - Sauted (Poulets Sautes A La Viennoise)

Select chickens that weigh from a pound to a pound and a quarter; bleed them just when ready to use, and pluck them quickly, then cut them up into four pieces, performing all this operation most speedily so that the chickens have no time to become cold; season over with a mixture of salt, pepper, thyme, powdered bay leaf, and lemon juice, then dip in flour, afterward in beaten eggs, and bread-crumb them only once. Cook in a sauteing pan with clarified butter over a very hot fire, drain, sponge, and season; dress them dry with a bunch of fried parsley on the top.

(1906). Sauted Chickens With Half-Glaze (Poulets Sautes Demi-Glace)

Sauted chickens are cooked various ways, either with a plain sauce or garnishing.

How To Saute

Cut up two chickens each of two pound weight, having them well cleaned and singed, into seven pieces, viz: two legs, the breastbone, whole breasts, and the backbone, split in two, suppressing the pinions and giblets. Break the second joint bone of the legs and remove it. Heat some butter and oil in a sautoir, range the pieces of chicken in this, and cook over a good but not too fierce fire, turning them over when of a nice color and well browned; remove the saucepan from off the fire and place it in the oven to finish cooking the chickens, taking out the pieces as fast as they are done, and when the legs are sufficiently cooked, drain the fat from the sautoir and return to it the pieces previously removed, then pour over a pint of half-glaze sauce (No. 413), boil up for a minute, turning the pieces over so that they are thoroughly covered with the sauce on all sides. Dress these pieces of chicken on a dish, cover and keep hot. Pour a gill of Madeira or white wine, or else half of each, into the sautoir, reduce to half, add another half pint of half-glaze sauce and some mushroom and truffle parings; boil up for a minute while stirring incessantly with a spoon, strain the sauce through a fine strainer pour it over the chickens and serve.

Fig. 373.

Fig. 374.

Fig. 375.