1573—Poulet Sauté Portugaise

Sauté the chicken in butter and oil, and dish it. Drain away a portion of the butter used in the cooking, add to the remainder a mite of crushed garlic and a chopped half-onion; and, when the latter is fried, add four oz. of peeled and concassed tomatoes, two oz. of sliced mushrooms, a few drops of white wine, and a pinch of concassed parsley.

Complete the cooking of the whole, taking care to reduce all moisture.

Cover the chicken with its garnish, and surround it with half-tomatoes or tomatoes stuffed with rice.