774 | Chicken Sauté with Tarragon.
—Have two nice, tender young chickens of a pound and a quarter each; singe, draw, and cut each one into six pieces, and when well dried put them in a sautoire with one ounce of butter; season with a pinch of salt, and half a pinch of pepper, and let cook on a brisk stove for five minutes on each side. Moisten with half a pint of Espagnole sauce (No. 151), half a cupful of mushroom liquor, and half a glassful of sherry wine, and add a quarter of a bunch of well-washed, green tarragon-leaves. Let cook for twenty minutes, then dress nicely on a hot serving-dish, and decorate with six heart-shaped croûtons (No. 133).