Carved Chicken Saute
From Gancel's culinary encyclopedia of modern cooking, 1920
Do not let cook one or two minutes longer, as it becomes hard.
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 128. The excerpt below is the record exactly as published.
CARVED CHICKEN SAUTE— Poulet Saute Decoupe Cut in 13 pieces according to above model, season, saute in butter. Keep turning until well browned, when cooked add sauce and garnishings
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