Poulet Sauté aux Fines Herbes

Name: Poulet Sauté aux Fines Herbes
Yield: 1 servings
Ingredients: the chicken; one-half oz. of chopped shallots; one-sixth pint of white wine; three tablespoonfuls of strong, veal gravy; as much half-glaze sauce; one and one-half oz. of butter; a coffeespoonful of chopped parsley; a coffeespoonful of chervil; a coffeespoonful of tarragon

From A guide to modern cookery, 1909

Serves 1

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 289. The excerpt below is the record exactly as published.

POULET SAUTE AUX FINES HERBES Sauté the chicken in butter, and two minutes before dishing it, sprinkle it with one-half oz. of chopped shallots. Swill the sautépan with one-sixth pint of white wine; reduce; add three tablespoonfuls of strong, veal gravy and as much half-glaze sauce; and finish the sauce, away from the fire, with one and one-half oz. of butter and a coffeespoonful of chopped parsley

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