Poulet Sauté Demidoff
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 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
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