3203 Poulet Sauté d’Orsay

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Season the pieces of chicken and sauté them in butter with some quarters of raw globe artichoke, raw mushrooms cut in quarters and slices of truffle.

When cooked, arrange the chicken and garnish in a deep dish, cover and keep warm.

Deglaze the pan with 1 dl ( fl oz or ¼ U.S. cup) white wine; reduce by half and add a few tbs Sauce Allemande, a touch of paprika and finish with 50 g (2 oz) butter. Pour this sauce over the chicken and the garnish.