3201 Poulet Sauté Demidoff

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.