775 | Chicken Sauté à la Chasseur.
—Prepare two chickens exactly as for the above (No. 774), moistening with half a pint of Espagnole sauce (No. 151), and half a cupful of mushroom liquor; add six finely minced mushrooms, half a glassful of sherry or Madeira wine, the zest of half a sound lemon, and one chopped shallot. Let cook for twenty minutes, and serve with six pieces of fried bread, cut heart-shaped, croûtons (No. 133).