Poulet saute a la Savoyarde

Ingredients

• 1 large tender fowl
• 4 oz. fresh fat pork
• 1 oz. butter
• 1 glass Marsala or sherry
• 1 dessertspoonful finely chopped herbs
• 1 pint demi-glace sauce (No. 237)
• ½ pint of chestnut puree
• 8 to 10 croutons of fried bread

Method

1. 1

   Prepare the fowl as for roasting, cut into joints, season, and fry with pork in butter.

2. 2

   Add wine, cover, and cook quickly.

3. 3

   Moisten with sauce and herbs, simmer until tender, and serve with chestnut puree and croutons.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 284. The excerpt below is the record exactly as published.

Poulet saute a la Savoyarde. — 1 large tender fowl, 4 oz. fresh fat pork, 1 oz. butter, 1 glass Marsala or sherry, 1 dessertspoonful finelywhopped herbs, i pint demi-glace sauce (No. 237), % pint of chestnut puree (nicely seasoned and cooked in rich stock), seasoning, 8 to 10 croutons of fried bread

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