Chicken Saute, Demidoff
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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 The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 99. The excerpt below is the record exactly as published.
Chicken saute, Demidoff. Joint a spring chicken, season with salt and pepper and put in saute pan with two ounces of butter. Heat, add the chicken, and saute on both sides for fifteen minutes. Then add a cup of Madeira sauce, and dress on a platter with sauce over it. Garnish the platter with turnips glace ; onions glace ; queen olives with the stones removed, and warmed in sherry wine; and French carrots
Cook this with the app: pantry check, scaling, and the assistant.