3186 Poulet Sauté à l’Armagnac

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 together with 100 g ( oz) sliced raw truffle.

Arrange the chicken and truffles in a Terrine; deglaze the pan with ¼ dl (1 fl oz or ⅛ U.S. cup) old Armagnac, add a little lemon juice and 1 dl ( fl oz or ¼ U.S. cup) of cream. Heat through and finish away from the heat with 50 g (2 oz) Crayfish Butter.

Pour this sauce over the chicken and serve in the Terrine.