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Poulet Sauté à l'Estragon
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’ESTRAGON Toss the chicken in butter, and dish it. Swill the sautépan with one-sixth pint of white wine; reduce to half; add one-sixth pint of gravy in which tarragon has been infused, and thicken with arrowroot. Pour this sauce. over the chicken, and decorate its wings with sprays of parboiled tarragon leaves. 155I—POULET SAUTE FEDORA Sauté the chicken in butter, without colouration, with four oz. of raw, sliced truffles; and dish. Swill with one-sixth pint of cream; add three tablespoonfuls of Béchamel sauce, and reduce to half. Finish, away from the fire, with one and one-half oz. of crayfish butter, a few drops of lemon juice, and a little cayenne; add four oz. of parboiled asparagus-heads to this sauce, and pour it over the chicken. Or, after having cohered them with butter, the asparagus-heads may be arranged in heaps round the fowl. 1552—POULET SAUTE AU FENOUIL Sauté the chicken in butter, without colouration; swill with cream; add three quartered tuberose fennels, trimmed to the shape of garlic cloves and parboiled, and complete the cooking of the fennels and the chicken, together. Set the pieces of fennel in the form of a crown on a special earthenwaré dish, and put the chicken in their midst, placing the pieces side by side. Coat with Mornay sauce, flavoured with chicken essence, and set to glaze. 1553—POULET SAUTE A LA FERMIERE Slice three oz. of the red part of a carrot, the same quantity of turnip, two oz. of celery, and half an onion. Season with a little salt and sugar, and half-stew in butter. Brown the pieces of chicken in butter; put them in the cocotte with the garnish of vegetables; add thereto two and one- half oz. of ham eut into dice, and complete the cooking of both the chicken and the vegetables, in the oven. When about to serve, sprinkle with four or five tablespoon- fuls of veal stock. 502 GUIDE TO MODERN COOKERY 1554—POULET SAUTE AUX FINES HERBES Sauté the chicken in butter, and two minutes before dishing it, sprinkle it with one-half oz. of chopped shallots. Swill the sautépan with one-sixth pint of white wine; reduce; add three tablespoonfuls of strong, veal gravy and as much half-glaze sauce; and finish the sauce, away from the fire, with one and one-half oz. of butter and a coffeespoonful of chopped parsley
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