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page 117
341. JEUNE POULET SAUTE FERMIERE.
YOUNG CHICKEN SAUTE A LA FERMIERE. (Entree.)*
PROPORTIONS.--For five persons:
Chickens................2.
Butter..................1/4 lb.
Onion...................1.
Parsley.................1/4 handful.
Salt and pepper.........To suit the taste.
Time.--30 minutes
PREPARATION.--1st. Prepare the chicken as indicated No. 331, 2d; take off the
legs and cut them in two; take off the wings, but not the fillets, and cut the
body in five pieces.€ 2d. Warm in a shallow stew pan 1/4 lb. butter, add one
chopped onion, brown a while and add the chicken, sprinkle over some salt and
pepper and fry on bright fire from 15 to 20 minutes. 3d. Sprinkle over some
chopped parsley and serve hot.
342. POULET SAUTE MARENGO.
(Entree.)
PROPORTIONS.--For five persons:
Chickens...........2.
Olive oil..........3 tablespoonsful.
Onion..............1.
Garlic clove.......1.
White wine.........1/2 glassful.
Tomato catsup......4 tablespoonsful.
Flour..............1 tablespoonful.
Parsley............1/4 handful.
Salt and pepper....To suit the taste.
Time.--20 to 30 minutes.
PREPARATION.--1st. As 1st. and 2d; No. 341. 2d. Warm in a shallow stew pan 3
tablespoonsful olive oil. Add 1 chopped onion, 1 chopped garlic clove, brown
awhile, add the chicken and fry till well colored. 3d. Sprinkle over 1
tablespoonful flour, add 1/2 glassful white wine, 4 tablespoonsful tomato
catsup, boil for five minutes. 4th. Sprinkle over some chopped parsley and serve
in a hollow dish with some toast fried in butter.
343. POULET SAUTE AUX CHAMPIGNON.
CHICKEN SAUTE WITH MUSHROOMS. (Entree.)
PROPORTIONS.--For five persons:
Chickens...........2
Mushrooms..........1/2 lb. can.
Onion..............1.
Butter.............3 tablespoonsful.
Flour..............1 tablespoonful.
White wine.........1 glassful.
Stock..............1 glassful.
Salt and pepper....To suit the taste.
Time.--20 to 30 minutes.
*For breakfast or lunch.
€ Cut the body in two endwise between the back and the breast, then each half
in two crosswise, and again the breast in two endwise. (See cut.)
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