Chapter XVI · Poultry (Volaille) · No. 1576
1576—Poulet Sauté aux Truffes
Half-sauté the chicken in butter; add six oz. of raw truffles, cut into slices, and complete the cooking under cover. Dish; swill with a few tablespoonfuls of Madeira; reduce; add three tablespoonfuls of half-glaze sauce; finish with one and one-half oz. of butter, and pour this sauce over the chicken.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1576, p. 506. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →