1537—Poulet Sauté Beaulieu

Sauté the chicken in butter, and add to it five oz. of new potatoes (the size of hazel-nuts) and the same quantity of small quartered artichoke-bottoms, cooked in butter beforehand with the potatoes.

Keep the whole in the oven, under cover, for ten minutes.

Set the pieces of fowl, the potatoes and the artichoke-bottoms in an earthenware saucepan, and add twelve black olives.

Swill the saucepan with a few tablespoonfuls of white wine and a little lemon juice; complete with a tablespoonful of veal stock, and pour into the cocotte.

Simmer for five minutes, in the utensil, and serve the preparation as it stands.