Chapter XVI · Poultry (Volaille) · No. 1560
1560—Poulet Sauté Japonaise
Fry the chicken in butter; add one lb. of cleaned and parboiled stachys and complete the cooking of the whole, chicken and stachys, in the oven.
Dish the chicken with the stachys upon it. Swill with one-sixth pint of slightly thickened veal stock; complete, away from the fire, with one and one-half oz. of butter, and pour this over the chicken.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1560, p. 503. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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