Poulet Sauté aux Morilles
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
- two-thirds lb. of morels
- a tablespoonful of brandy
- two tablespoonfuls of meat glaze
- 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.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- Colour the chicken in butter and three-parts cook it;
- add to it two-thirds lb.
- of morels, stewed in butter, and complete the cooking of the chicken, under cover, in the oven.
- Dish the chicken with the morels upon it;
- swill the sautépan with a tablespoonful of brandy;
- add thereto the juice of the morels, two tablespoonfuls of meat glaze, and one and one-half oz.
- of butter, and pour this sauce over the chicken.
Plating
Cookware for this recipe
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Frying pan