Poulet Sauté Stanley
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
- one-half lb. of minced onions
- one-third pint of cream
- one oz. of butter
- ten slices of truffle
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- 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
Chef Wood
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- Colour the chicken in butter, and complete its cooking under cover with one-half lb.
- of minced onions.
- Dish it in a flat, earthenware cocotte, setting a heap of mushrooms on either side of it;
- add one-third pint of cream to the onions;
- simmer for ten minutes;
- rub through tammy, and reduce.
- Finish this sauce with one oz.
- of butter, a little curry, and pour it over the chicken.
- Set ten slices of truffle on the latter.
Plating
Cookware for this recipe
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Casserole pot
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Chef's knife
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Cutting board