3214 Poulet Sauté Gabrielle

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Season the pieces of chicken and cook them in butter without colour. Arrange in a deep dish and keep warm.

Deglaze the pan with 1 dl ( fl oz or ½ U.S. cup) mushroom cooking liquor, add 1 dl ( fl oz or ½ U.S. cup) each of Sauce Béchamel and cream, and reduce by half.

Remove from the heat and finish the sauce with 50 g (2 oz) butter; pour over the chicken. Sprinkle with a Julienne of very black truffle and surround with some pale baked leaf-shapes of puff pastry.