Chapter XVI · Poultry (Volaille) · No. 1561
Built upon: No. 273Blanchings
1561—Poulet Sauté Jurassienne
Sauté the chicken in butter and, when it is ready, add to it one-half lb. of No. 273, Blanchings breast of fresh pork, cut into strips and well fried in butter. Drain away three-quarters of the chicken’s grease; swill with one-sixth pint of light half-glaze sauce, and dish the chicken.
Complete the sauce with a pinch of chopped chives, and pour it over the chicken with the strips of bacon.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1561, p. 503. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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