Chapter XVI · Poultry (Volaille) · No. 1542
1542—Poulet Sauté Champeaux
Sauté the chicken in butter; dish it, and surround it with small onions and potatoes (the size of hazel-nuts), both cooked in butter beforehand. Swill with a little white wine; add one-sixth pint of veal gravy and one tablespoonful of meat glaze; reduce; finish with one and one-half oz. of butter; and pour this sauce over the chicken.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1542, 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 →