Poulet Sauté Champeaux

Ingredients

• the chicken
• small onions
• potatoes (the size of hazel-nuts)
• one-sixth pint of veal gravy
• one tablespoonful of meat glaze
• one and one-half oz. of butter
• a little white wine

Method

1. 1

   Sauté the chicken in butter; dish it, and surround it with small onions and potatoes cooked in butter.

2. 2

   Swill with white wine; add veal gravy and meat glaze; reduce; finish with butter and pour this sauce over the chicken.

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 CHAMPEAUX Sauté the chicken in butter; dish it, and surround it with small onions and potatoes (the size of hazel-nuts), both cooked in butter beforehand. Swill with a little white wine; add one- sixth pint of veal gravy and one tablespoonful of meat glaze; reduce; finish with oné and one-half oz. of butter; and pour this sauce over the chicken. ; 1543—POULET SAUTE CHASSEUR Sauté the chicken in equal quantities of butter and oil, and dish it. Swill the saucepan with a few tablespoonfuls of white wine, and reduce; add one-quarter pint of Chasseur Sauce Escoffier; heat; pour over the chicken, and sprinkle the latter with a pinch of concassed parsley. 1544—POULET SAUTE CYNTHIA Sauté the chicken in butter and dish it. Swill the saucepan with a glass of dry champagne; reduce to half; add one tablespoonful of light poultry glaze; finish with two and one-half oz. of butter, the juice of half a lemon, and one tablespoonful of dry curacao; pour this sauce overt the chicken. K K 2 500 GUIDE TO MODERN COOKERY Surround the latter with three oz. of grapes, cleared of all skin and pips, and ten sections of an orange, peeled in suchwise that the pulp of the fruit is raw. 1545—POULET SAUTE DEMIDOFF Colour the chicken in butter; add the vegetable garnish given for ‘‘ Poularde 4 la Demidoff ”’ (1464), and put the two to stew in the oven. About ten minutes before the cooking is com- pleted, add two oz. of truffles, cut to the shape of crescents like the carrots and turnips, and three tablespoonfuls of good veal stock. Dish the pieces of chicken, and cover them with the garnish. 1546—POULET SAUTE A LA DORIA Colour the pieces of chicken in oil and butter; add thereto one-half Ib. of cucumber cut to the shape of garlic cloves; and complete the cooking by stewing in the oven. Dish the chicken with the cucumber upon it. Swill the saucepan with one tablespoonful of veal gravy and a few drops of lemon juice; and sprinkle the chicken and its garnish with this swilling-liquor, to which add one and one-half oz. of brown butter. 1547—POULET SAUTE A LA DURAND Dredge the seasoned pieces of chicken, and toss them in oil. Dish them in the form of a crown; garnish their midst with a fine heap of roundels of fried onion; and, in the centre of the latter, set a cone, made from a very thin slice of ham and filled with concassed tomatoes cooked in butter. 1548—POULET SAUTE A L’EGYPTIENNE Colour the pieces of chicken in oil. Toss in oil, together, three oz. of onion, and two oz. of mushrooms, sliced ; and six oz. of raw ham, cut into dice. Set the pieces of chicken in a cocotte, alternating them with the garnish, which should have been well-drained; cover with two tomatoes, cut into thick slices; cover the cocotte, and com- plete the cooking in the oven for twenty minutes. When about to serve, sprinkle with a tablespoonful of veal stock. {54¢--POULET SAUTE A L’ESPAGNOLE Sauté the chicken in oil. Drain the latter away, and add one-half Ib. of pilaff rice, combined with one and one-half oz. of capsicums in dice; three oz. of large green peas, cooked a Vanglaise, and two sliced and poached sausages. POULTRY 501 Cover the sautépan, and set the whole to stew in the oven for ten minutes. Dish the chicken; cover it with the garnish, and surround it with six small grilled tomatoes. 1550—POULET SAUTE A L’ESTRAGON Toss the chicken in butter, and dish it. Swill the sautépan with one-sixth pint of white wine; reduce to half; add one-sixth pint of gravy in which tarragon has been infused, and thicken with arrowroot. Pour this sauce. over the chicken, and decorate its wings with sprays of parboiled tarragon leaves. 155I—POULET SAUTE FEDORA Sauté the chicken in butter, without colouration, with four oz. of raw, sliced truffles; and dish. Swill with one-sixth pint of cream; add three tablespoonfuls of Béchamel sauce, and reduce to half. Finish, away from the fire, with one and one-half oz. of crayfish butter, a few drops of lemon juice, and a little cayenne; add four oz. of parboiled asparagus-heads to this sauce, and pour it over the chicken. Or, after having cohered them with butter, the asparagus-heads may be arranged in heaps round the fowl. 1552—POULET SAUTE AU FENOUIL Sauté the chicken in butter, without colouration; swill with cream; add three quartered tuberose fennels, trimmed to the shape of garlic cloves and parboiled, and complete the cooking of the fennels and the chicken, together. Set the pieces of fennel in the form of a crown on a special earthenwaré dish, and put the chicken in their midst, placing the pieces side by side. Coat with Mornay sauce, flavoured with chicken essence, and set to glaze. 1553—POULET SAUTE A LA FERMIERE Slice three oz. of the red part of a carrot, the same quantity of turnip, two oz. of celery, and half an onion. Season with a little salt and sugar, and half-stew in butter. Brown the pieces of chicken in butter; put them in the cocotte with the garnish of vegetables; add thereto two and one- half oz. of ham eut into dice, and complete the cooking of both the chicken and the vegetables, in the oven. When about to serve, sprinkle with four or five tablespoon- fuls of veal stock. 502 GUIDE TO MODERN COOKERY 1554—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

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