3183 Poulet Sauté Anversoise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season the pieces of chicken and cook them in butter without colour.

Deglaze the pan with cream, add 1 dl ( fl oz or ½ U.S. cup) Sauce Suprême and reduce by one-third. Add 250 g (9 oz) hop shoots cooked in water keeping them slightly firm and 125 g (4 oz) Julienne of very red salt ox tongue.

Arrange the pieces of chicken in a deep dish and coat with the sauce.