Poulet Sauté Bretonne

Name: Poulet Sauté Bretonne
Yield: 4 servings
Ingredients: three oz. of the white of a leek; the half of an onion; three oz. of mushrooms; one-sixth pint of supréme sauce

From A guide to modern cookery, 1909

Serves 4

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 BRETONNE Stiffen the pieces without colouring them, and add thereto three oz. of the white of a leek and the half of an onion, both sliced and stewed in butter beforehand. Cover and set in the oven. About five minutes before the fowl is quite cooked, add three oz. of mushrooms, minced raw and tossed in butter. Dish the pullet, add one-sixth pint of supréme sauce

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