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1
Heat the butter and oil in a heavy skillet.
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2
Lightly flour the chicken pieces and brown them over medium-high heat, a few at a time, removing them to a large casserole as they are browned.
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3
In the fat remaining in the skillet, render the salt pork by cooking it until the fat has melted and the pieces of pork are brown and crisp.
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4
Add the mushrooms, shallots, onions, and carrots and toss them in the fat until they are lightly browned.
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5
Add them to the chicken pieces in the casserole.
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6
In a small saucepan, heat the Cognac.
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7
Pour it over the chicken and vegetables and set it afire.
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8
Baste the chicken with the blazing Cognac until the flames have died down, and season with salt, pepper, and garlic.
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9
Add the wine and simmer, covered, for 20 minutes.
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10
If the sauce seems too thin, thicken it with a beurre manie made of equal parts of butter and flour worked together with a fork and then dropped, bit by bit, into the simmering sauce.
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11
Cook and drain the noodles.
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12
Make a bed of the cooked noodles on a heated platter.
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13
Arrange the chicken and vegetables on them, spoon on the sauce, and sprinkle everything with chopped parsley.
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14
VARIATIONS:
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15
If they are available in your part of the country, cut up 2 guinea hens.
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16
Test for tenderness.
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17
Follow the rule for the chicken.
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18
Several kinds of game hens may be prepared the same way.
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19
Game hens should, if they are large, be cut in half.
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20
You will need 1/2 game hen per person.
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21
They will cook in approximately the same time after browning in the skillet.
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22
Quail will take less time but they are most satisfactory in flavor.
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23
Gauge at least 2 per person.
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24
Watch them very carefully lest they overcook.
