Advertisement
3181 Poulets Sautes
Sautes of Chicken
Preparation info
- Difficulty
Medium
Appears in
Published 1903
Method
As stated at the beginning of this chapter, the best chickens to use for Sauté are the Queen chickens (Poulet à la Reine); these should be medium-sized birds which are well fleshed and tender.
In an extreme case, fattened pullets or large spring <
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title