Lapereau Sauté au Chablis

Preparation info

    • Difficulty

      Easy

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

Cook the leveret in the same way as directed before. When it is ready, remove the saucepan from the fire, sprinkle the meat with flour (not more than a pudding-spoonful) and add a good glass of Chablis (or Graves or any dry French white wine— not sherry or Madeira, which are too full flavoured and would change the character of the dish). Shake and stir well, put on a slow fire to cook a few minutes. See that the sauce is well liée and smooth, also that it does not reach the boiling point.