Poulet Sauté Gabrielle
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 289. The excerpt below is the record exactly as published.
POULET SAUTE GABRIELLE Sauté the chicken in butter, without colouration, and dish it. Swill with one-eighth pint of mushroom cooking-liquor; add three tablespoonfuls of Béchamel sauce, and three tablespoonfuls of cream; reduce, and finish the sauce, away from the fire, with one and one-half oz. of butter. Pour this sauce over the chicken; sprinkle on it some very black truffle, cut julienne-fashion, and surround it with little leaves of puff-paste
Cook this with the app: pantry check, scaling, and the assistant.