PREROAST and carve the chicken according to the directions. Meanwhile, cut small very green celery stalks in to about a dozen 3-inch lengths. Boil them in lightly salted water for 15 minutes, and drain. Peel and boil 6 or 8 new potatoes.

Place the chicken in a casserole from which it can be served. Add a generous lump of fresh butter and the celery, season with salt and pepper, and simmer over low heat for 15 minutes. Then add several spoonfuls of dry white wine, and simmer again for few minutes.

The butter sauce will have a delicious flavor and a characteristic light-green color.

Baste the pan juices over the chicken, surround it with the potatoes, sprinkle these with chopped Parsley, and serve. This dish may, of course, also be presented on a hot platter.





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La Cuisine Chantraine