Pluck and draw a fowl, cut it into pieces, seven or eight, as you like, that is, the two French wings, the two legs, the breast in one or two pieces, and the back in two; trim nicely, put into a saute-pan two ounces of butter, put it on the fire; when hot, lay in your pieces, add a teaspoonful of salt, a quarter ditto of pepper, saute gently, turn over; when of a nice gold color and tender, pour the fat of the pan, add a glass of sherry and ten spoonfuls of brown sauce, boil ten minutes longer but very slowly, and serve in pyramid; sauce over. This done in oil, with the addition of twenty mushrooms and a little garlic, is the celebrated dish of poulet a la Marengo.

477. The Same, A Plainer Way

When prepared and cooked as above, instead of the sauce, which may not be handy, add a spoonful of flour, which dredge over till it is well mixed, then add half a pint of boiling water, a few drops of coloring or some mushroom-catsup, two teaspoonfuls of salt and a half of pepper, add a bouquet of parsley, let it simmer for twenty minutes, skim, taste if your sauce is well seasoned, dish your fowl, reduce your sauce until adhering to the back of the spoon, add the juice of half a lemon, and serve. A few mushrooms or English truffles may be added to it, which is a great improvement; the color of the sauce ought to be brownish; take out the bouquet which you have previously squeezed.

478. Saute Of Fowl With Vegetables

Proceed exactly as above, only omitting the wine, add to the sauce fifty heads of young green scallions, or some small pieces of carrot and turnip, or a pint of green peas, or cucumbers cut in nice pieces, stew till tender, add a spoonful of powdered sugar, dish the fowl, skim the sauce, take out the parsley; when your sauce is thick-ish and of a nice color, pour over the fowl, and serve very hot.