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Poulet Sauté Archiduc

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.

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Ingredients

Method

  1. Fry the pieces of fowl without colouration, i.e., merely stiffen them.
  2. Add four oz.
  3. of onions, previously cooked in butter, and complete the cooking of the onions and the fowl together.
  4. Withdraw the pieces;
  5. dish them;
  6. cover the dish, and keep it hot.
  7. Moisten the onions with a small glassful of liqueur brandy;
  8. reduce the latter;
  9. add thereto one-sixth pint of cream and one-sixth pint of velouté, and rub through tammy.
  10. Reduce this sauce to a stiff consistence;
  11. finish it, away from the fire, with one and one-half oz.
  12. of butter, the juice of the quarter of a lemon, and a tablespoonful of Madeira, and pour it over the fowl.
  13. Set about ten slices of truffle on the latter, and serve.