Chicken Sauté aux Ducs de Bourgogne

Name: Chicken Sauté aux Ducs de Bourgogne
Ingredients: cream; butter; salt; roasting chicken; chicken; brandy; pepper; chicken; glaze; yolks of eggs; whisky; kirsch

Preparation info

Difficulty
Easy

Appears in

The Alice B Toklas Cookbook

By Alice B. Toklas

Published 1954

About

Method

Cut a fine roasting chicken into six pieces. Brown them in 4 tablespoons butter over medium flame in Dutch oven. When browned add salt