Chapter XVI · Poultry (Volaille) · No. 1572
1572—Poulet Sauté Piémontaise
Sauté the chicken in butter and dish it.
Swill with a few tablespoonfuls of white wine; add thereto a tablespoonful of melted pale meat glaze, and pour this over the chicken. Sprinkle it at the last moment with two oz. of nut-brown butter, and finally with chopped parsley, and serve a timbale of rizotto with white truffles separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1572, p. 505. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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