Chicken Saute, Salonika

Ingredients

• joint a chicken
• season with salt
• season with pepper
• two spoonfuls of olive oil
• one chopped shallot
• one cup of brown gravy

Method

1. 1

   Heat olive oil in a pan, add chicken, and brown.

2. 2

   Add shallot, pour off oil, add gravy, and simmer for five minutes.

3. 3

   Serve on a platter, pour sauce over, and garnish with fried artichokes.

Nutrition per serving

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 46. The excerpt below is the record exactly as published.

Chicken saute, Salonika Peas au cerfeuil Chiffonnade salad Biscuit glace Assorted cakes Coffee Poached eggs, Monnet Sully. Place a poached egg on a canape of chicken and pour Bearnaise sauce over it. Canape of chicken. Take the breast of a boiled fowl and chop very fine, season with salt and pepper, mix well with two ounces of sweet butter, and spread on fresh toast. Pannade soup. Take a half loaf of stale white bread, or some rolls, and put in a pot with three pints of water, season with salt and pepper, add one- quarter of a pound of butter, cover, and boil slowly for one hour. It will then be of the consistency of gruel. Mix the yolks of two eggs with a cup of cream and a half cup of milk, and stir slowly into the boiling soup. This is an excel- lent plain soup, and fine for the digestion. Peas au cerfeuil. Put three ounces of butter in a casserole, add one quart of parboiled peas, some chopped chervil (cerfeuil), season with salt and a pinch of sugar, and simmer for five minutes. Boiled sea bass, Hollandaise. Put a whole sea bass, including the head and tail, in a fish kettle, in cold water. Season with salt, some whole black pepper berries, and a bouquet garni. Add one sliced onion, and one carrot, bring to a boil and then set on the side for fifteen minutes. Serve on a napkin with small boiled potatoes, quartered lemons and parsley. Hollandaise sauce separate. Fried artichokes. Trim the bottoms of six boiled artichokes, cut in four, put in flour, then in milk, then in beaten egg, then in fresh bread crumbs, and fry in swimming fat. Serve on napkin with lemon and parsley. Chicken saute, Salonika. Joint a chicken and season with salt and pepper. Put two spoonfuls of olive oil in a saute pan, and when very hot add the chicken. Saute until nice and brown, then add one chopped shallot. When the shallot is hot pour off the oil, add one cup of brown gravy

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