Chapter XVI · Poultry (Volaille) · No. 1557
1557—Poulet Sauté Georgina
Sauté the pullet in butter with twelve small new onions and a small faggot, containing a sprig of fennel. Dish the chicken.
Swill with three tablespoonfuls of mushroom cooking-liquor and as much Rhine wine; add one-fifth pint of cream; twelve mushroom-heads, sliced; and reduce the cream to half.
Complete with a pinch of chopped chervil and tarragon, and pour over the chicken.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1557, p. 502. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →