Chapter XVI · Poultry (Volaille) · No. 1567
1567—Poulet Sauté Mexicaine
Sauté the chicken in oil; swill the sautépan with a few tablespoonfuls of white wine; reduce, and add one-sixth pint of tomatéd veal gravy.
Dish the chicken; pour the sauce over it, and surround it with grilled capsicums and mushrooms, garnished with concassed tomatoes cooked in butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1567, p. 504. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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