Poulet Sauté a la Doria
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- one-half lb. of cucumber
- one tablespoonful of veal gravy
- one and one-half oz. of brown butter
Method
- Colour the pieces of chicken in oil and butter;
- add thereto one-half lb.
- of cucumber cut to the shape of garlic cloves;
- and complete the cooking by stewing in the oven.
- Dish the chicken with the cucumber upon it.
- Swill the saucepan with one tablespoonful of veal gravy and a few drops of lemon juice;
- and sprinkle the chicken and its garnish with this swilling-liquor, to which add one and one-half oz.
- of brown butter.