(1888). Chickens A La Dumas - Sauted (Poulets Sautes A La Dumas)

Cut three chickens into five pieces each, having two legs, two wings and one breastbone piece: season with salt and pepper and toss them in butter with three small chopped shallots; remove the wings and breasts as rapidly as they are cooked and finish the legs, which take longer. Pare all the pieces and return them to a sautoir on the lire with a clear top part of the butter and three-quarters of a pound of minced mushrooms, pour over a few spoonfuls of thin bechamel ( No. 409), roll them in the sauce without allowing it to boil. Detach the glaze from the other sautoir with a little -Madeira, and add it to the sauce. Blanch three quarters of a pound of rice, drain and place it in a saucepan and moisten it to three times its height, meaning if there be two inches high of rice, put in six inches high of unskimmed broth ( No.l94a); boil, cover the saucepan and finish in the oven; it will take about twenty minutes'. When the rice is sufficiently done, add to it three-quarters of a pound of very red beef tongue cut in small three-sixteenths of an inch squares, also three ounces of butter and the same quantity of grated parmesan cheese, a teaspoonful of powdered sweet peppers and a bit of cayenne pepper.

Fill a plain buttered border mold (Fig. 139) with this prepared rice, keep it warm and when ready to serve invert it on a dish; dress the chickens pyramid-form in the center and cover the whole with the sauce thickened with egg-yolks, cream and butter, finishing with a pinch of prepared red pepper (No. 168). Garnish around with breaded and fried spinal marrow of veal, and send a sauce-boat of the same sauce to the table with the chicken.

(1889). Chickens A La Finnoise - Sauted (Poulets Sautes A La Finnoise)

Prepare and cook three chickens the same as for the chicken hunter's style (No. 1903); when three-quarters done, put in three ounces of chopped and blanched onion, and three ounces of small squares of ham. moisten with half a pint of stock (No. 194a) in order to detach the glaze and finish cooking the chickens; in case this moisture should be found insufficient, add a little more stock to it; season with sweet Spanish peppers, salt and paprika. Just when ready to serve pour in a pint and a half of veloute (No. 415) and half a pint of cream; reduce slowly until the chicken is thoroughly cooked, thicken with egg-yolks, cream, fresh butter and lemon juice. Dress the chickens inside a border of rice boiled in stock (No. 194a) and finished with a little fine butter; strain the sauce through a tammy, pour it over the chickens and trim the wings and legs with paper frills (No. 10), or serve the chickens simply with a Finnoise sauce (No. 465).

(1890). Chickens A La Florentine - Sauted (Poulets Sautes A La Florentine)

Cut up three one and a half pound chickens in four pieces each, season with salt, pepper, ground cloves and a teaspoonful of powdered sweet Spanish peppers; saute them in half oil and half butter, and add six ounces of raw, unsmoked ham cut in quarter inch dice; turn over to color evenly and keep sauteing on the fire, or else set the pan in a slow oven and when done drain off the pieces; add to these two gills of Malaga wine, a pint of espagnole sauce (No. 414), three table-spoonfuls of meat-glaze (No. 402), and six tablespoonfuls of tomato sauce (No. 549), also three dozen small onions that have been blanched and cooked in white broth (No. 194a). six dozen carrot balls each five-eighths of an inch in diameter, blanched for ten minutes then finished with white broth and a little sugar; three dozen turned and channeled mushroom heads (No. 118) cooked in a little water, butter, salt, lemon juice and six ounces of minced truffles. Boil up the whole, dress the chicken with the garnishing around; reduce the sauce to perfection, pouring half of it over the chicken, and trim the legs and wings with frills (No. 10); strain the remainder of the sauce and serve it separately.