3200 Poulet Sauté Cynthia

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; arrange in a deep dish.

Deglaze the pan with 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.