1893 - La Cuisine Francaise

Chicken Saute with Mushrooms

DDV CULINARY

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.

1st.
As a rule select young fowls for roasting.
The older ones should be served only in fricassee or boiled.

2d.
Remove the feathers carefully with the hand and not by first scalding in boiling water.
Clean and wash carefully the inside; singe with a burning newspaper placed on the top
of the stove; and tie the legs and the wings to the body before roasting.

Warm in a shallow stew pan 3 tablespoonsful butter.
Add 1 chopped onion, brown awhile, add the chicken and fry till well colored.

3d.
Sprinkle over 1 tablespoonful flour,
add 1 glassful white wine,
1 glassful stock,
1/2 lb. can mushrooms sliced,
some salt and pepper,
cook for five minutes and serve in a hollow, warm dish.