Poulet à la Sartere

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

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

Main course
Gluten-free

Ingredients

Method