3231 Poulet Sauté aux Morilles

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season the pieces of chicken and sauté them in butter. When two-thirds cooked, add 300 g (11 oz) morels previously cooked in butter, cover and finish cooking together in the oven.

When cooked, arrange the pieces of chicken in a deep dish, cover with the morels and keep warm.

Deglaze the pan with 1 tbs brandy, add the cooking liquor from the morels and 2 tbs Meat Glaze. Reduce to 1 dl ( fl oz or ½ U.S. cup) then thicken away from the heat with 50 g (2 oz) butter. Pour over the chicken and sprinkle with chopped parsley.