1548—Poulet Sauté à l’Égyptienne

Colour the pieces of chicken in oil. Toss in oil, together, three oz. of onion, and two oz. of mushrooms, sliced; and six oz. of raw ham, cut into dice.

Set the pieces of chicken in a cocotte, alternating them with the garnish, which should have been well-drained; cover with two tomatoes, cut into thick slices; cover the cocotte, and complete the cooking in the oven for twenty minutes.

When about to serve, sprinkle with a tablespoonful of veal stock.