Poulet Sauté Jurassienne
From A guide to modern cookery, 1909
Serves 3
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 290. The excerpt below is the record exactly as published.
POULET SAUTE JURASSIENNEB Sauté le chicken in butter and, when it is ready, add to it one-half lb. of blanched breast of fresh pork, cut into strips and well fried in butter. Drain away three-quarters of the chicken’s grease; swill with one-sixth pint of light half-glaze sauce, and dish the chicken. Complete the sauce with a pinch of chopped chives
Cook this with the app: pantry check, scaling, and the assistant.