1571—Poulet Sauté Parmentier

Brown the chicken in butter, and add one lb. of potatoes, raised by means of an oval spoon-cutter, or cut into large dice, and already slightly frizzled in butter.

Complete the cooking in the oven, and dish the chicken with the potatoes arranged in heaps all round. Swill with a few tablespoonfuls of white wine; add to it a tablespoonful of veal gravy; pour this over the chicken, and sprinkle the latter with a pinch of chopped parsley.