Poulet Sauté aux Truffes
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
- six oz. of raw truffles
- three tablespoonfuls of half-glaze sauce
- 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
Chef Wood
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- Half-sauté the chicken in butter;
- add six oz.
- of raw truffles, cut into slices, and complete the cooking under cover.
- Dish;
- swill with a few tablespoonfuls of Madeira;
- reduce;
- add three tablespoonfuls of half-glaze sauce;
- finish with 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
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Chef's knife