Chapter XVI · Poultry (Volaille) · No. 1578
Built upon: No. 2061Carottes à la Vichy
1578—Poulet Sauté Vichy
Colour the chicken in butter; add one-half lb. of half-cooked carrots à la Vichy (No. 2061, Carottes à la Vichy) to it, and complete the cooking of the chicken and the carrots under cover in the oven.
Swill with a few tablespoonfuls of veal stock; dish the pullet, and cover it with the garnish of carrots.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1578, p. 507. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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