Chapon Sauté au Chablis

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a fine capon and cut it, according to size, in six or eight pieces, fry it lightly in butter, and season it; when it is about three-quarters cooked drain the butter from the saucepan and put instead a glass of chablis and the juice of a lemon, also a few mushrooms. Cover the saucepan and finish cooking with the lid on all the time. Then remove the bird and the mushrooms and add to the sauce a small quantity of velouté and a glass of fresh cream; sprinkle a little nutmeg, and let the sauce reduce for a little while. Pour it over the chicken and mushrooms in the serving dish.