Poulet Sauté Fedora
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
- four oz. of raw
- three tablespoonfuls of Béchamel sauce
- one and one-half oz. of crayfish butter
- four oz. of parboiled asparagus-heads
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
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- Sauté the chicken in butter, without colouration, with four oz.
- of raw, sliced truffles;
- and dish.
- Swill with one-sixth pint of cream;
- add three tablespoonfuls of Béchamel sauce, and reduce to half.
- Finish, away from the fire, with one and one-half oz.
- of crayfish butter, a few drops of lemon juice, and a little cayenne;
- add four oz.
- of parboiled asparagus-heads to this sauce, and pour it over the chicken.
- Or, after having cohered them with butter, the asparagus-heads may be arranged in heaps round the fowl.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board