Poulet Sauté Japonaise
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 2 ingredients
- one lb. of cleaned
- 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.
- 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.
Method
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- Fry the chicken in butter;
- add one lb.
- of cleaned and parboiled stachys and complete the cooking of the whole, chicken and stachys, in the oven.
- Dish the chicken with the stachys upon it.
- Swill with one-sixth pint of slightly thickened veal stock;
- complete, away from the fire, with one and one-half oz.
- of butter, and pour this over the chicken.
Plating
Cookware for this recipe
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Frying pan