3244 Poulet Sauté aux Truffes

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 almost cooked, add 200 g (7 oz) sliced raw truffle. Cover with a lid, allow to cook for a few minutes then add ½ dl (2 fl oz or ¼ U.S. cup) Madeira and 1 dl ( fl oz or ½ U.S. cup) Sauce Demi-glace; allow to reduce for about a minute.

Arrange the chicken in a deep dish, place the truffle on top and coat with the sauce.