Poulet Sauté Champeaux
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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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
2
2 ingredients
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one tablespoonful of meat glaze
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one and one-half oz. of butter
Method
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- Sauté the chicken in butter;
- dish it, and surround it with small onions and potatoes (the size of hazel-nuts), both cooked in butter beforehand.
- Swill with a little white wine;
- add one-sixth pint of veal gravy and one tablespoonful of meat glaze;
- reduce;
- finish with one and one-half oz.
- of butter;
- and pour this sauce over the chicken.
Cookware for this recipe
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Frying pan