Chapter XVI · Poultry (Volaille) · No. 1537
1537—Poulet Sauté Beaulieu
Sauté the chicken in butter, and add to it five oz. of new potatoes (the size of hazel-nuts) and the same quantity of small quartered artichoke-bottoms, cooked in butter beforehand with the potatoes.
Keep the whole in the oven, under cover, for ten minutes.
Set the pieces of fowl, the potatoes and the artichoke-bottoms in an earthenware saucepan, and add twelve black olives.
Swill the saucepan with a few tablespoonfuls of white wine and a little lemon juice; complete with a tablespoonful of veal stock, and pour into the cocotte.
Simmer for five minutes, in the utensil, and serve the preparation as it stands.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1537, p. 498. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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