Poulet Sauté Arlesienne

Ingredients

• one-quarter pint of white wine
• a piece of crushed garlic as large as a pea
• one-sixth pint of tomatéd half-glaze sauce

Method

1. 1

   Sauté the chicken in oil, then withdraw the pieces.

2. 2

   Swill with white wine, add garlic and tomatéd half-glaze sauce, and reduce by a third.

3. 3

   Dish the chicken and surround with fried onion and egg-plant roundels, and concassed tomatoes cooked in butter.

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 ARLESIENNE Sauté the chicken in oil, and withdraw the pieces. Swill with one-quarter pint of white wine; add a piece of crushed garlic as large as a pea, one-sixth pint of tomatéd half- glaze sauc

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