Poulet Sauté aux Cèpes
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.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- one-quarter pint of white wine
- one and one-half oz. of butter
- eight oz. of cèpes
- a pinch of chopped parsley over
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Sauté the chicken in oil.
- When it is cooked, drain away the oil, dish it;
- heat three chopped shallots in the sautépan;
- swill with one-quarter pint of white wine;
- reduce, and complete with one and one-half oz.
- of butter.
- Pour this sauce over the chicken, and surround the latter with eight oz.
- of cèpes, sautéd à la Bordelaise.
- Sprinkle a pinch of chopped parsley over the chicken.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board
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Colander