Chicken Saute, Montpensier

Ingredients

• a spring chicken
• one ounce of butter
• one-half spoonful of flour
• one-half cup of bouillon
• a spoonful of meat extract
• season with salt
• garnish with chopped parsley
• garnish with chives
• garnish with quartered tomatoes
• small pieces of bread cut in heart shapes

Method

1. 1

   Joint chicken and season with salt and pepper.

2. 2

   Melt butter in a saute pan, add chicken and saute until brown.

3. 3

   Sprinkle with flour, let brown, add bouillon and meat extract, and simmer uncovered for five minutes.

4. 4

   Remove chicken to a platter, season sauce, pour over it, and garnish with tomatoes, parsley, chives, and fried bread pieces.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 98. The excerpt below is the record exactly as published.

Chicken saute, Montpensier. Joint a spring chicken and season with salt and pepper. Melt in a saute pan one ounce of butter ; when hot add the chicken and saute until nice and brown. Then sprinkle with one-half spoonful of flour and let that get brown ; add one-half cup of bouillon and a spoonful of meat extract, and simmer without being covered for five minutes. Then remove the chicken to a platter, season the sauce well and pour over it. Garnish with quartered tomatoes saute in butter, and chopped parsley and chives, and also with small pieces of bread cut in heart shapes

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