Poulet Sauté Armagnac

Ingredients

• three and one-half oz. of raw slices of truffle
• a small glassful of old liqueur brandy
• one-sixth pint of cream
• two oz. of crayfish butter

Method

1. 1

   Cook the chicken pieces in butter without colouration.

2. 2

   Add raw truffle slices and dish in a shallow cocotte.

3. 3

   Swill with liqueur brandy, add lemon juice and cream, heat, then finish with crayfish butter and pour over the fowl.

4. 4

   Serve in the cocotte.

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 ARMAGNAC Cook the pieces of chicken in butter without colouration ; add thereto three and one-half oz. of raw slices of truffle, and dish in a shallow cocotte. Swill with a small glassful of old liqueur brandy; add a few K K 498 GUIDE TO MODERN COOKERY drops of lemon juice and one-sixth pint of cream; heat; finish this sauce, away from the fire, with two oz. of crayfish butter

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