3193 Poulet Sauté à la Bressane

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Season the pieces of chicken and sauté them in butter without colouring too much and without letting the butter burn. When nearly cooked, add 50 g (2 oz) finely chopped onion and 24 very fresh cocks’ kidneys.

When the onion is lightly coloured add 1½ dl (5 fl oz or ⅝ U.S. cup) white wine, reduce, then add 3 dl (½ pt or U.S. cups) cream and allow to simmer for 10–12 minutes.

Finally add 36 crayfish tails cooked in Courtbouillon; arrange in a timbale or deep dish and serve.