1536—Poulet Sauté d’Artois

Sauté the chicken in butter, and dish the pieces.

Swill with three tablespoonfuls of Madeira, and add one-seventh pint of light, pale meat glaze, four small quartered artichoke-bottoms, tossed in butter, ten carrots shaped like olives, cooked in consommé and glazed, and eight small onions cooked in butter.

Finish with one and one-half oz. of butter and a pinch of chopped chives, and pour this sauce over the pieces of fowl.