Chapter XVI · Poultry (Volaille) · No. 1540
1540—Poulet Sauté Bretonne
Stiffen the pieces without colouring them, and add thereto three oz. of the white of a leek and the half of an onion, both sliced and stewed in butter beforehand. Cover and set in the oven.
About five minutes before the fowl is quite cooked, add three oz. of mushrooms, minced raw and tossed in butter.
Dish the pullet, add one-sixth pint of suprême sauce and as much cream to the vegetables; reduce to half, and pour the sauce and the vegetables over the chicken.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1540, p. 499. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →