1561—Poulet Sauté Jurassienne

Sauté the chicken in butter and, when it is ready, add to it one-half lb. of No. 273, Blanchings breast of fresh pork, cut into strips and well fried in butter. Drain away three-quarters of the chicken’s grease; swill with one-sixth pint of light half-glaze sauce, and dish the chicken.

Complete the sauce with a pinch of chopped chives, and pour it over the chicken with the strips of bacon.