3213 Poulet Sauté à la Forestière

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Season the pieces of chicken and colour them well in butter. Sprinkle with 1 tbs chopped shallot and add 150 g (5 oz) morels cut in quarters. Cover with the lid and cook in the oven for 10 minutes.

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

Deglaze the pan with a little white wine, add 1 dl ( fl oz or ½ U.S. cup) veal gravy and reduce by one-third. Pour this sauce with the morels over the chicken and sprinkle with chopped parsley.

Surround the chicken with 4 bouquets of potatoes cut in small cubes and sautéed in butter and place a rectangle of fried streaky bacon between each bouquet.