3189 Poulet Sauté Bercy

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, arrange in a deep dish, cover and keep warm.

Add 1 tbs chopped shallots to the pan and cook for a few seconds then deglaze with 1 dl ( fl oz or ½ U.S. cup) white wine and reduce by half. Add ½ dl (2 fl oz or ¼ U.S. cup) Meat Glaze, the juice of ½ a lemon, 50 g (2 oz) butter, 5 poached chipolatas cut in slices and 100 g ( oz) sliced mushrooms sautéed in butter.

Pour the whole over the chicken and sprinkle with chopped parsley.