3241 Poulet Sauté Saint-Mandé

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. At the last moment add 125 g ( oz) each of peas and asparagus tips which have been quickly plain boiled and drained but not refreshed.

When cooked, arrange the chicken on a round base of Pommes Macaire set on a dish. Deglaze the pan with a little Jus lié and pour the sauce and the garnish over the chicken.