By Auguste Escoffier
Season the pieces of chicken and colour them in butter; add 30 g (1 oz) chopped onion and 250 g (9 oz) pieces of cucumber trimmed to the shape of elongated olives. Cover and finish cooking together.
Deglaze the pan with ¼ dl (1 fl oz or ⅛ U.S. cup) brandy and finish with 1 dl (31 fl oz or ½ U.S. cup) Sauce Suprême.
Arrange the pieces of chicken in a deep dish and cover with the sauce and garnish.
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