3184 Poulet Sauté Archiduc

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Season the pieces of chicken and stiffen them in butter; add 100 g ( oz) sliced onions previously cooked in butter and cook together without colour.

Remove the pieces of chicken, arrange in a deep dish and keep warm.

Add ¼ dl (1 fl oz or ⅛ U.S. cup) brandy to the pan and reduce; add 1 dl ( fl oz or ½ U.S. cup) each of cream and Velouté then pass all through a sieve.

Reduce this sauce until fairly thick and finish away from the heat with 50 g (2 oz) butter, the juice of ½ lemon and 1 tbs of Madeira. Pour over the chicken and garnish with 10 slices of truffle.