1562—Poulet Sauté Lathuile

Heat three oz. of butter in a sautépan, just large enough to hold the chicken and its garnish. Set the pieces of chicken in this butter, together with one-half lb. of potatoes and five oz. of raw artichoke-bottoms, both cut into fair-sized dice.

When the chicken and the vegetables are coloured underneath, turn the whole over at one stroke and complete the cooking on the other side; sprinkle the chicken with three tablespoonfuls of meat glaze and a pinch of chopped parsley containing a mite of crushed garlic, and set the chicken and the garnish on a dish, after the manner of “Pommes Anna.”

Pour two and one-half oz. of nut-brown butter over the whole, and surround with roundels of seasoned onions, dredged and fried in oil, and very green, fried parsley, arranged in alternate heaps.