Carve the chicken in the ordinary way, that is, divide it into two wings, two legs and one piece of breast, season these and sauté them in butter in a flat saucepan with the lid on; when the pieces are well coloured on one side, turn them on the other side; finish cooking slowly; when ready, remove the pieces and put aside the butter in which they have cooked. Put in the saucepan a glass of dry white wine, stirring well to melt the essential juices left in the bottom and the sides of the pan, cook a few minutes, then add
Put the pieces of chicken in another saucepan, squeeze the sauce through muslin over them and let the whole thing cook on a slow fire for a few minutes only. It must not reach boiling point. Arrange the pieces in a deep glass dish, add a few peas, French beans and young carrots cut in small slices and previously boiled and seasoned, pour the sauce over and serve cold. All these cold dishes are always better prepared about six hours before the meal at which they are meant to appear and kept in the refrigerator till the last minute.