3201 Poulet Sauté Demidoff

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Season the pieces of chicken and colour them in butter. Add half the amount of Demidoff garnish as indicated for Poularde Demidoff; cover and finish cooking together in the oven.

Ten minutes before the chicken is cooked, add 50 g (2 oz) sliced truffle and 3 tbs good veal stock.

Arrange the chicken in a deep dish and cover with the garnish.