3242 Poulet Sauté Saint-Lambert

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Finely chop some carrot, turnip, onion, mushrooms, lean bacon, parsley stalks and celery and cook gently together with a little butter; add a little Bouillon to complete the cooking then pass through a fine sieve. There should be approximately 1 dl ( fl oz or ½ U.S. cup) of this purée.

Season the pieces of chicken and sauté them in butter. When cooked, arrange in a deep dish, cover and keep warm. Deglaze the pan with 1 dl ( fl oz or ½ U.S. cup) each of white wine and mushroom cooking liquor. Reduce by half, add the prepared vegetable purée and allow to boil for a moment.

Thicken the sauce with a little butter, pour over the chicken then sprinkle with 2 small spoonfuls each of glazed small balls of carrot and very green peas. Finish with a pinch of coarsely chopped parsley.