Frenchdinner
Poulet Sauté Chasseur
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 288. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.