Poulet Sauté à la Durand
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 DURAND Dredge the seasoned pieces of chicken, and toss them in oil. Dish them in the form of a crown; garnish their midst with a fine heap of roundels of fried onion; and, in the centre of the latter, set a cone, made from a very thin slice of ham and filled with concassed tomatoes cooked in butter. 1548—POULET SAUTE A L’EGYPTIENNE Colour the pieces of chicken in oil. Toss in oil, together, three oz. of onion, and two oz. of mushrooms, sliced ; and six oz. of raw ham, cut into dice. Set the pieces of chicken in a cocotte, alternating them with the garnish, which should have been well-drained; cover with two tomatoes, cut into thick slices; cover the cocotte, and com- plete the cooking in the oven for twenty minutes. When about to serve, sprinkle with a tablespoonful of veal stock. {54¢--POULET SAUTE A L’ESPAGNOLE Sauté the chicken
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