Chicken Saute Recipe No. 1

Disjoint a full-grown chicken. Marinate the pieces - i.e., pour over them three or four tablespoonfuls of oil - dust with salt and pepper, strew with an onion sliced in rings, and add the juice of a lemon. Let stand several hours, or a day. Half an hour before serving cut a slice of salt pork in bits and try out the fat; remove the onions from the chicken and wipe the pieces on a cloth; dip them in milk and flour them well; then sauté in the hot fat until a golden brown on all sides. Serve piled on a napkin, with bread sauce in a boat.

Chicken Saute, With Colbert Sauce Recipe

Truss a chicken as for roasting, using a trussing needle and twine rather than skewers. Cook in boiling water, or stock, six or eight minutes; drain, split through the back lengthwise, and place beneath a weight without breaking the bones. When cold brush over with beaten egg, dust with salt and pepper, and cover with bread crumbs. In a large sauté pan heat some clarified butter, or salt-pork fat, and in it sauté the chicken slowly to a delicate brown. Then put into the oven and cook about an hour longer, according to age, basting every ten minutes. Drain and serve with Colbert sauce.

Chicken Saute With Cauliflower Recipe

Cut the chicken into ten pieces, and sauté as No. 1. To serve, place the drumsticks on a large chop dish with small ends together and the other ends turned to the right and left; beyond these place the two body pieces with the second joints resting upon them. Dispose the breast in an upright position between the drumsticks with the "merry thought" resting against the second joints; above the joints, the wings and the pinions at the ends of the two body pieces. If there are two chickens, repeat the arrangement on the other side. Separate a hot boiled cauliflower into flowerets and arrange about the chicken. Pour a cream sauce over the whole, or serve the sauce apart. A fowl a year old should be parboiled before sautéing.