476. Fowl Sauté.—Pluck and draw a fowl, cut it into pieces, seven or eight, as you like, that is, the two French wings, the two legs, the breast in one or two pieces, and the back in two; trim nicely, put into a sauté-pan two ounces of butter, put it on the fire; when hot, lay in your pieces, add a teaspoonful of salt, a quarter ditto of pepper, sauté gently, turn over; when of a nice gold color and tender, pour the fat of the pan, add a glass of sherry and ten spoonfuls of brown sauce, boil ten minutes longer but very slowly, and serve in pyramid; sauce over. This done in oil, with the addition of twenty mushrooms and a little garlic, is the celebrated dish of poulet à la Marengo.