Poulet Sauté Maryland
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 291. The excerpt below is the record exactly as published.
POULET SAUTE MARYLAND Season the pieces of chicken; dip them in butter; roll them in bread-crumbs, and cook them in clarified butter. Dish, placing a slice of grilled bacon between each piece of chicken; surround with small, fried galettes of maize flour, and fried slices of banana. Serve a horse-radish sauce with cream, separately.
Cook this with the app: pantry check, scaling, and the assistant.