Chapter XVI · Poultry (Volaille) · No. 1541
1541—Poulet Sauté aux Cèpes
Sauté the chicken in oil. When it is cooked, drain away the oil, dish it; heat three chopped shallots in the sautépan; swill with one-quarter pint of white wine; reduce, and complete with one and one-half oz. of butter.
Pour this sauce over the chicken, and surround the latter with eight oz. of cèpes, sautéd à la Bordelaise.
Sprinkle a pinch of chopped parsley over the chicken.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1541, p. 499. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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