Name: Poulet à la Sartere
Yield: Serves 6
Ingredients: herb leaves, edible flowers or sliced cucumber, to garnish; herb leaves, edible flowers or sliced cucumber, to garnish; herb leaves, edible flowers or sliced cucumber, to garnish; salt and white pepper, to taste; salt and white pepper, to taste; 1 tsp salad burnett leaves, or borage, or finely chopped cucumber; 1 tsp salad burnett leaves, or borage, or finely chopped cucumber; 1 tsp minced chervil leaves, or parsley; 1 tsp salad burnett leaves, or borage, or finely chopped cucumber; 1 tsp minced chervil leaves, or parsley; 1 tsp minced tarragon leaves; 1 tbsp white wine vinegar; 140 ml/5 fl oz/⅔ cup neutral oil; ½ tsp mustard; 1 egg yolk; 1 cold roasted chicken (or parts thereof)

Preparation info

Serves
6

Difficulty
Easy

Appears in

How to Cook The Victorian Way with Mrs Crocombe

By Annie Gray and Andrew Hann

Published 2020

About

Today, chicken is one of the cheapest and most readily available meats around. In the Victorian era, it was much more expensive and highly prized. Chickens were birds raised for eating, as opposed to fowl (for which separate recipes existed), which were birds raised for egg production and that were killed for meat only once they had stopped laying. Chickens were nevertheless older than the average bird today, as well as more muscular,

Ingredients

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Ingredients

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