1534—Poulet Sauté Arlésienne

Sauté the chicken in oil, and withdraw the pieces.

Swill with one-quarter pint of white wine; add a piece of crushed garlic as large as a pea, one-sixth pint of tomatéd half-glaze sauce, and reduce by a third. Dish the chicken, and surround with alternate heaps of onion and egg-plant roundels, seasoned, dredged, and fried in oil, and concassed tomatoes cooked in butter.