Chapter XVI · Poultry (Volaille) · No. 1539
1539—Poulet Sauté Boivin
Fry the chicken in butter and add twelve small onions; three quartered artichokes, small and very tender; twenty-four small potatoes of the size of hazel-nuts. Cover and cook the whole together, in the oven.
Dish the chicken with the onions and potatoes over it, and surround it with the artichokes.
Swill the saucepan with two tablespoonfuls of consommé; add three tablespoonfuls of pale glaze, a few drops of lemon juice, and one and one-half oz. of butter; and pour this sauce over the chicken.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1539, p. 498. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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