Poulet Sauté Archiduc

Ingredients

• four oz. of onions
• one-sixth pint of cream
• one-sixth pint of velouté
• one and one-half oz. of butter
• the juice of the quarter of a lemon
• a tablespoonful of Madeira

Method

1. 1

   Fry the pieces of fowl without colouration.

2. 2

   Add the cooked onions and complete the cooking together.

3. 3

   Withdraw the pieces, keep them hot.

4. 4

   Moisten the onions with liqueur brandy, reduce, then add cream and velouté, rub through tammy.

5. 5

   Reduce the sauce to a stiff consistence, finish with butter, lemon juice, and Madeira, and pour over the fowl.

6. 6

   Set about ten slices of truffle on top and serve.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 287. The excerpt below is the record exactly as published.

POULET SAUTE ARCHIDUC Fry the pieces of fow! without colouration, t.e., merely stiffen thenr. Add four oz. of onions, previously cooked in butter, and complete the cooking of the onions and the fowl together. Withdraw the pieces; dish them; cover the dish, and keep it hot. Moisten the onions with a small glassful of liqueur brandy; reduce the latter; add thereto one-sixth pint of cream and one-sixth pint of velouté, and rub through tammy. Reduce this sauce to a stiff consistence; finish it, away from the fire, with one and one-half oz. of butter, the juice of the quarter of a lemon, and a tablespoonful of Madeira

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