Chapter XVI · Poultry (Volaille) · No. 1550
1550—Poulet Sauté à l’Estragon
Toss the chicken in butter, and dish it.
Swill the sautépan with one-sixth pint of white wine; reduce to half; add one-sixth pint of gravy in which tarragon has been infused, and thicken with arrowroot.
Pour this sauce over the chicken, and decorate its wings with sprays of parboiled tarragon leaves.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1550, p. 501. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →