Chapter XVI · Poultry (Volaille) · No. 1577
1577—Poulet Sauté Van Dyck
Cook the chicken in butter without letting it brown; swill with one-sixth pint of cream; add one-sixth pint of suprême sauce, and reduce by a third.
Mix one-half lb. of young parboiled hop-sprouts to the sauce; simmer for two minutes, and pour over the chicken, which should be dished in a cocotte.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1577, p. 506. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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