3233 Poulet Sauté à l’Orléanaise

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. Arrange in a deep dish, cover and keep warm.

Deglaze the pan with 1 dl ( fl oz or ½ U.S. cup) red wine, add the same amount of veal stock and reduce by half. Thicken away from the heat with 40 g ( oz) butter and pour over the chicken.

Surround with alternate bouquets of glazed button onions and grooved mushrooms.