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POULET DES ILES (Chicken of the Iles), French
Peel, seed and chop tomato. Peel and chop shallot. Melt 1 tbsp. butter in a small saucepan, add tomato and shallot, and cook over low flame. Add chicken broth a little at a time and let it reduce and blend with tomato. Clean and cut the chicken into quarters. Broil it with plenty of butter, starting with the skin side down and turning after 12 minutes. Baste frequently for 25 minutes. Cut pineapple into small cubes. Melt 2 tbsp. butter in a skillet and sauté the pineapple until delicately browned on all sides. Add reduced broth and tomato mixture which has been strained and rubbed through a sieve. Let this cook with pineapple 2 minutes. Sauté 4 bananas in 3 tbsp. butter until brown on all sides. Remove cooked chicken. Rinse the broiling pan with the Madeira and add to pineapple mixture and pour over the chicken. Arrange the bananas around chicken and serve with rice. Serves 6.
Serve white Bordeaux Wine.
Contributed by Mrs. Suzanne Marcellin, 1950
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