Poulet Sauté à la Doria
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 288. The excerpt below is the record exactly as published.
POULET SAUTE A LA DORIA Colour the pieces of chicken in oil and butter; add thereto one-half Ib. of cucumber cut to the shape of garlic cloves; and complete the cooking by stewing in the oven. Dish the chicken with the cucumber upon it. Swill the saucepan with one tablespoonful of veal gravy and a few drops of lemon juice; and sprinkle the chicken and its garnish with this swilling-liquor, to which add one and one-half oz. of brown butter
Cook this with the app: pantry check, scaling, and the assistant.