Poulet Sauté aux Cèpes

Name: Poulet Sauté aux Cèpes
Yield: 3 servings
Ingredients: eight oz. of cépes; one-quarter pint of white wine; one and one-half oz. of butter; three chopped shallots

From A guide to modern cookery, 1909

Serves 3

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 AUX CEPES Sauté the chicken in oil. When it is cooked, drain away the oil, dish it; heat three chopped shallots in the sautépan; swill with one-quarter pint of white wine; reduce, and complete with one and one-half oz. of butter. Pour this sauce over the chicken, and surround the latter with eight oz. of cépes

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