Chicken Saute, Demi-Deuil

Ingredients

• a spring chicken cut in four
• two ounces of butter
• a cup of chicken broth or white bouillon
• one-half cup of thick cream
• the yolks of two eggs
• one-half can of French mushrooms
• two truffles

Method

1. 1

   Cut the chicken, season with salt and pepper, and simmer in butter for five minutes.

2. 2

   Sprinkle with flour and simmer again.

3. 3

   Add broth and boil for ten minutes.

4. 4

   Remove chicken, mix cream and egg yolks into the sauce, season, strain, and add sliced mushrooms and truffles.

5. 5

   Heat and pour over chicken.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 120. The excerpt below is the record exactly as published.

Chicken saute, demi-deuil. Cut a spring chicken in four, season with salt and pepper, put in a saute pan with two ounces of butter, and simmer for five minutes, without allowing to get color. Then sprinkle with a spoonful of flour, and simmer again. Then add a cup of chicken broth or white bouillon, and boil for ten minutes. Then remove the chicken to a platter. Mix one-half cup of thick cream and the yolks of two eggs, and let it run into the boiling sauce. Season well, and strain. Slice one-half can of French mushrooms and two truffles

Cook this with the app: pantry check, scaling, and the assistant.