Poulet Sauté Cynthia

Ingredients

• the chicken
• a glass of dry champagne
• one tablespoonful of light poultry glaze
• two and one-half oz. of butter
• the juice of half a lemon
• one tablespoonful of dry curacao
• three oz. of grapes
• ten sections of an orange

Method

1. 1

   Sauté the chicken in butter and dish it.

2. 2

   Swill with champagne; reduce; add poultry glaze, butter, lemon juice, and curacao; pour this sauce over the chicken.

3. 3

   Surround with grapes and orange sections.

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 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

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