Chapter XVI · Poultry (Volaille) · No. 1565
1565—Poulet Sauté Maryland
Season the pieces of chicken; dip them in butter; roll them in bread-crumbs, and cook them in clarified butter. Dish, placing a slice of grilled bacon between each piece of chicken; surround with small, fried galettes of maize flour, and fried slices of banana.
Serve a horse-radish sauce with cream, separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1565, p. 504. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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