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Classic
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page 68
CHICKEN FRICASSEE A LA MARENGO
Cut the chicken up as for a fricassee, put it in a sauce-pan with a wineglassful
of salad oil, and allow it to cook rather briskly for twenty minutes; then put
in with it a quarter of a pound of truffles cut up, a bunch of parsley, six
chives or small green eschalots, a bruised clove of garlic, and pepper and salt;
let them stew for twenty minutes; then pour off the oil and take out the
parsley. If only one chicken is used, throw in half a pint of button mushrooms,
a ladleful of brown gravy sauce, and the juice of a lemon. Garnish this dish
with pieces of fried bread and large crayfish.
ROAST CHICKENS
Draw them and stuff with rich bread and butter stuffing; baste them with butter
and a little fat bacon, seasoned with sweet herbs; brown nicely, and serve with
their own gravy made by sifting in a tablespoonful of flour and a cup of hot
water; add a little chopped parsley, and serve with hard-boiled eggs on the dish
with the chickens.
CHICKEN SAUTE WITH OYSTER SAUCE
Cut up the chicken as for frying, roll each piece in salt, pepper, and sifted
flour, and fry a light brown. Pour off most of the grease the chicken was fried
in, and in the same pan put three dozen oysters with a pint of their juice, and
a spoonful of lemon juice. Let
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