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Poulet Sauté Cynthia

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.

Source and licence

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Sauté the chicken in butter and dish it.
  2. Swill the saucepan with a glass of dry champagne;
  3. reduce to half;
  4. add one tablespoonful of light poultry glaze;
  5. finish with two and one-half oz.
  6. of butter, the juice of half a lemon, and one tablespoonful of dry curaçao;
  7. pour this sauce over the chicken.
  8. Surround the latter with three oz.
  9. of grapes, cleared of all skin and pips, and ten sections of an orange, peeled in suchwise that the pulp of the fruit is raw.