776 | Chicken Sauté à la Bordelaise.
—Singe, draw, and cut up two chickens, each weighing a pound and a quarter, into twelve pieces; put them in a sautoire with two tablespoonfuls of oil and one chopped shallot. Let brown well for five minutes, then moisten with half a glassful of white wine, adding three artichoke-bottoms, each one cut into four pieces. Season with a pinch of salt, and half a pinch of pepper, then put the lid on and let simmer slowly for fifteen minutes; when ready to serve, add a little meat-glaze, a teaspoonful (No. 141), the juice of half a lemon, and a teaspoonful of chopped parsley. Dish up the pieces, crown-shaped, with paper ruffles nicely arranged, and garnish with the artichoke-bottoms in clusters, and twelve cooked potatoes château (No. 1009).