wing it around the pan and then add to
it, gradually, the sauce that is to be served. This swinging in the pan
dissolves the flavor, which solidifies in the bottom of the pan; it
greatly improves the sauce.

A simple sauce for sauteed chicken is nut butter, that is, butter
browned in the pan. This may be varied by flavoring it with a crushed
garlic-clove. An addition of fine herbs will further improve it. A dark
tomato sauce may also be served.

A good garnish for sauteed chicken is large dice of boletus mushrooms,
sauteed in garlic butter; also dice of raw potatoes sauteed in clarified
butter, and again fresh tomatoes cut up and sauteed in butter.
Egg-plants are also excellent for a garnish.

Sauteed chicken may be baked and served in the cocotte.

Poulet en Casserole Bourgeoise

The chicken is trussed; the breast is covered with strips of bacon and
put into a deep, thick saucepan. It is colored in the oven, and when
nearly done is transferred to a casserole. It is now moistened with some
chicken-stock and a little white wine. This moistening is used in the
basting, and after being freed of fat, added to the sauce.

A few minutes before the fowl is done bouquets of fresh vegetables are
added to the chicken, in individual heaps, and the chicken is then
served, either with a sauce, or else with an addition of butter. It
should be carved in sight of the guests.

Chicken Pie

A fowl is cooked (boiled) with flavoring vegetables until done, and is
then cut up as for fricassee; the pieces are seasoned with salt and
pepper and sprinkled with chopped onions, a few mushroom-buttons and
some chopped parsley. The pieces are now put into a pie-dish, legs
undermost, some thinly-sliced bacon is added and some potatoes
Parisienne (spooned with the special potato spoon). The pie-dish is now
filled two-thirds with chicken veloute (chicken-stock thickened with
flour and egg-yolks), and a pie crust is laid over all, pressed to the
edges of the dish and trimmed off. The crust is slit open (so the steam
can escape), it should be painted with egg-yolk, and be baked for one
and a half hours in a moderate oven.

Supreme de Volaille Jeanette

Of a poached cold fowl the supremes (boneless wing and breast in one
piece) are loosened and trimmed to oval shape. They are covered with
white chaudfroid sauce, by putting the pieces on a wire tray and pouring
the sauce over while still liquid. They are decorated with tarragon
leaves.