Poulet Sauté à l'Espagnole

Name: Poulet Sauté à l'Espagnole
Yield: 1 servings
Ingredients: the chicken; one-half lb. of pilaff rice; one and one-half oz. of capsicums; three oz. of large green peas; two sliced and poached sausages

From A guide to modern cookery, 1909

Serves 1

Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 289. The excerpt below is the record exactly as published.

POULET SAUTE A L’ESPAGNOLE Sauté the chicken in oil. Drain the latter away, and add one-half Ib. of pilaff rice, combined with one and one-half oz. of capsicums in dice; three oz. of large green peas, cooked a Vanglaise, and two sliced and poached sausages

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