3187 Poulet Sauté d’Artois

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season the pieces of chicken and sauté them in butter; when cooked, remove and arrange in a dish.

Deglaze the pan with ½ dl (2 fl oz or ¼ U.S. cup) Madeira, add the same amount of pale Meat Glaze, 5 small cooked and quartered artichoke bottoms sautéed in butter, 10 pieces of carrot trimmed to the shape of small olives, cooked in Bouillon and glazed, and 10 button onions cooked in butter. Finish with 50 g (2 oz) butter and a pinch of chopped chives and pour the sauce and garnish over the chicken.