Chicken Sauted with Asparagus Tips
Sear chicken pieces in butter in hot spider a moment, cover with 2 cups hot stock, cover, and simmer 1/2 an hour. If chicken is very tender this parboiling may be omitted. Roll in flour mixed with a very little fine cornmeal seasoned with salt and pepper and a dash nutmeg, and saute in salt-pork fat and butter until brown. Place on hot dish, add 2 tbsps. flour to pan, cook a moment, add 1 cup of the broth well reduced and 1/2 cup cream mixed with 1 yolk, add salt, paprika, a pinch of ground mace, and a few drops of tarragon vinegar. Strain over chicken and add 1 cup freshly boiled asparagus tips and serve.