Chicken Saute, au Madere

Ingredients

• a spring chicken
• a small piece of butter
• a spoonful of flour
• a half glass of Madeira wine
• a cupful of stock or bouillon
• a spoonful of meat extract
• a spoonful of dry sherry wine

Method

1. 1

   Joint the chicken, season with salt and pepper.

2. 2

   Heat butter in a frying pan, add chicken, and brown.

3. 3

   Sprinkle with flour and brown again.

4. 4

   Add Madeira wine, simmer, then add stock and meat extract, boiling for five minutes.

5. 5

   Dress chicken on a platter, reduce sauce, season, strain, and add sherry before pouring over chicken.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 107. The excerpt below is the record exactly as published.

Chicken saute, au Madere. Joint a spring chicken, season with salt and pepper. Put a small piece of butter in a frying pan, heat, and add the chicken. When nice and brown sprinkle with a spoonful of flour and brown again. Then add a half glass of Madeira wine, simmer a few minutes, add a cupful of stock or bouillon, and a spoonful of meat extract, and boil for five minutes. Dress the chicken on a platter, reduce the sauce one half, season well, and train through a fine cloth or sieve. Before pouring over the chicken add a -poonful of dry sherry wine

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