Frenchdinner

Poulet Sauté Provençale

Name: Poulet Sauté Provençale
Yield: 1 servings
Cuisine: French
Ingredients: the chicken; a mite of crushed garlic; three oz. of concassed tomatoes; four anchovy fillets cut into dice; twelve black olives stoned and parboiled; a pinch of chopped sweet basil; Swill with white wine

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 292. The excerpt below is the record exactly as published.

POULET SAUTE PROVENCALE Sauté the chicken in oil and dish it. Swill with white wine and add thereto a mite of crushed garlic, three oz. of con- cassed tomatoes, four anchovy fillets cut into dice, twelve black olives stoned and parboiled, and a pinch of chopped sweet basil

Cook this with the app: pantry check, scaling, and the assistant.