1555—Poulet Sauté Forestière

Sauté the chicken in butter; sprinkle it with a tablespoonful of chopped shallots; add five oz. of quartered morels; stew in the oven for ten minutes, and dish the chicken.

Swill with white wine; add one-sixth pint of veal stock; reduce, and pour over the chicken with the morels. Surround with four small heaps of potatoes, cut into large dice and tossed in butter; put a rectangle of frizzled bacon between each heap, and sprinkle a pinch of chopped parsley over the chicken.