3223 Poulet Sauté Lathuile

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Heat 100 g ( oz) butter until very hot in a pan just large enough to hold the chicken and its garnish. Season the pieces of chicken and arrange them in this butter together with 250 g (9 oz) potatoes and 150 g (5 oz) raw artichoke bottoms, both cut in medium-sized dice.

When the underside is set and well coloured, turn the whole over in one piece and complete the cooking of the other side. Sprinkle with 3 tbs pale Meat Glaze, a pinch of chopped parsley and a touch of crushed garlic. Turn out on to a dish in the same way as for Pommes Anna.

Pour a little Beurre Noisette over and surround with alternate bouquets of onion rings fried in oil, and very green fried parsley.