Poulet Sauté Mireille
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 chopped onion
- four concassed tomatoes
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.
- 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 oil and add to it, when half-cooked, one chopped onion, four concassed tomatoes, and one pimento cut into dice.
- Ten minutes before serving, flavour with a small piece of crushed garlic.
- Dish the chicken;
- pour the juice of the tomatoes into the sautépan;
- reduce to half, and strain over the chicken.
- Serve a timbale of rice, flavoured with saffron, separately.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board
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Sieve