By Auguste Escoffier
Season the pieces of chicken and sauté them in butter; arrange in a deep dish.
Deglaze the pan with 1½ dl (5 fl oz or ⅝ U.S. cup) dry Champagne; reduce by half and add 1 tbs pale chicken glaze. Finish with 50 g (2 oz) butter, the juice of ½ a lemon and 1 tbs Curaçao.
Pour this sauce over the chicken and surround with 20 peeled and depipped grapes and 10 segments of orange, free of skin and pith.
© 1903 All rights reserved. Published by Taylor and Francis.