Chapter XVI · Poultry (Volaille) · No. 1570
1570—Poulet Sauté Normande
Half-sauté the chicken in butter, and set the pieces in a cocotte with one lb. of peeled and sliced russet apples. Swill with a small glassful of liqueur cider; put this liquor in the cocotte; cover, and set in the oven, that the chicken may be completely cooked and the apples as well.
Serve the preparation, as it stands, in the cocotte.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1570, p. 505. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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