Poulet Sauté Boivin
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 tablespoonfuls of consommé
- three tablespoonfuls of pale glaze
- one and one-half oz. of butter
- twelve small onions
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.
- 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.
- 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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- Fry the chicken in butter and add twelve small onions;
- three quartered artichokes, small and very tender;
- twenty-four small potatoes of the size of hazel-nuts.
- Cover and cook the whole together, in the oven.
- Dish the chicken with the onions and potatoes over it, and surround it with the artichokes.
- Swill the saucepan with two tablespoonfuls of consommé;
- add three tablespoonfuls of pale glaze, a few drops of lemon juice, 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
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Saucepan
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Chef's knife