Chapter XVI · Poultry (Volaille) · No. 1629
Built upon: No. 1365Carré d’Agneau Mireille
1629—Filets de Poulet Mireille
Prepare a garnish as for No. 1365, Carré d’Agneau Mireille; i.e., sliced, raw potatoes and artichoke-bottoms, set in a small earthenware dish and cooked as “Pommes Anna.”
Sauté the fillets in butter at the last moment; put them on the garnish, and sprinkle them with nut-brown butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1629, p. 517. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →