3204 Poulet Sauté Durand

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season the pieces of chicken, flour them and sauté in oil.

When cooked, arrange the pieces in a circle on a dish and place a bouquet of deep fried onion rings in the centre. In the centre of the onions place a large cornet of ham filled with some roughly chopped flesh only of tomatoes cooked in butter.