Home › The World's Kitchen › Chicken Saute, Morgan

Chicken Saute, Morgan

Singe, cut off head and feet of a two-and-a-half-pound tender chicken, draw, neatly wipe, cut in twelve even pieces, place on a plate, season with a teaspoon salt, half teaspoon pepper, and turn pieces well in seasoning. Thoroughly heat two and a half tablespoons melted butter in a sautoire, arrange in pieces of chicken one beside another and gently cook for six minutes on each side. Lift up pieces with a fork, place on a plate, add two tablespoons flour to pan, briskly stir and pour in two gills milk. Season with three saltspoons salt, a saltspoon each cayenne and grated nutmeg, sharply mix until it comes to a boil, add chicken with six sliced mushrooms, one sliced truffle, let gently cook for twenty minutes, then place in a deep dish. Dilute on a plate one egg yolk, a half gill cream, two tablespoons sherry and the juice of a quarter lemon. Add to sauce, sharply whisk while cooking for five minutes, strain sauce through a Chinese strainer over chicken and serve.