Chapter XVI · Poultry (Volaille) · No. 1538
1538—Poulet Sauté Bordelaise
Sauté the chicken in butter, and dish it. Surround it with small quartered artichoke-bottoms stewed in butter; sliced potatoes cooked in butter, and roundels of fried onions, arranged in small heaps, with a small tuft of fried parsley between each heap.
Swill the saucepan with a few tablespoonfuls of chicken gravy, and sprinkle the fowl with the latter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1538, p. 498. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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