Suppose you find, on one of your trips to market this month, as you
probably will, that poultry is very low in price, won't you give this
suggestion a trial? Cut a chicken up as for a ragout, and boil it in
as little water as will cover it, seasoning the water with a small
onion, salt, white pepper, and a gill of sherry wine. When the chicken
is almost tender enough, drain it from the liquor and let it get
perfectly cold. Meanwhile have in a stewpan half a gill of olive oil,
with a pinch of minced onion and a little salt and pepper. When this
is quite hot and the chicken quite cold, cook the chicken in it to a
delicate brown. Dish the chicken when it is browned evenly, and pour
over it a sauce made by adding a gill of the stock in which it was
boiled to the oil in the stewpan, thickening it all with the yolks of
two eggs. This makes a most delicious dish and is well worth the
trial. The frying in oil gives it its distinctive flavor, and makes it
very different from fowl fried in butter, which is in France always
called poulet sautée, to mark the difference.