Poulet Sauté aux Fines Herbes
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 3 ingredients
- one-half oz. of chopped shallots
- three tablespoonfuls of strong
- one and one-half oz. of butter
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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
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- Sauté the chicken in butter, and two minutes before dishing it, sprinkle it with one-half oz.
- of chopped shallots.
- Swill the sautépan with one-sixth pint of white wine;
- reduce;
- add three tablespoonfuls of strong, veal gravy and as much half-glaze sauce;
- and finish the sauce, away from the fire, with one and one-half oz.
- of butter and a coffeespoonful of chopped parsley, chervil, and tarragon.
- Pour it 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