3246 Poulet Sauté Verdi

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 cooked, arrange them in the centre of a border of Risotto Piemontaise. On top of this border arrange a circle of alternate slices of foie gras shallow fried in butter, and slices of truffle, resting against the chicken.

Deglaze the pan with Asti wine, reduce and add either 3 tbs brown veal stock or Meat Glaze. Pour over the pieces of chicken.