Chapter XVI · Poultry (Volaille) · No. 1547
1547—Poulet Sauté à la Durand
Dredge the seasoned pieces of chicken, and toss them in oil.
Dish them in the form of a crown; garnish their midst with a fine heap of roundels of fried onion; and, in the centre of the latter, set a cone, made from a very thin slice of ham and filled with concassed tomatoes cooked in butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1547, p. 500. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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