Chicken à la Traineau

Poulet à la Traineau

Method

Truss a chicken as for roasting, rub it all over with clean dripping, and roast it for half an hour before a brisk fire, then take it up and cut it into neat joints, dish it up in a pile, and pour a good Suprème sauce all over it. Have some turnip, leek, lettuce, and the red part of carrot all stamped out with a plain round cutter in pieces about the size of a sixpenny piece, cook all these separately till tender, then mix them together and pour over them a little warm butter, sprinkle these all over the sauce, also some little leaves of picked chervil and tarragon cut in diamond shapes, and serve.

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