3205 Poulet Sauté Egyptienne

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 oil. Remove and fry in the same oil 100 g ( oz) chopped onion, 50 g (2 oz) sliced mushrooms and 200 g (7 oz) fairly large dice of raw ham.

Place the chicken in layers in a Terrine with the well drained garnish and cover with thick slices of tomatoes.

Cover with the lid and finish cooking in the oven for 20 minutes.

At the last moment add 1 tbs veal stock; serve as it is in the Terrine.