Poulet Sauté d'Artois
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 287. The excerpt below is the record exactly as published.
POULET SAUTE D’ARTOIS Sauté the chicken in butter, and dish the pieces. Swill with three tablespoonfuls of Madeira, and add one- seventh pint of light, pale meat glaze, four small quartered artichoke-bottoms, tossed in butter, ten carrots shaped like olives, cooked in consommé and glazed, and eight small onions
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