Poulet Sauté Van Dyck
From A guide to modern cookery, 1909
Serves 4
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 VAN DYCK Cook the chicken in butter without letting it brown; swill with one-sixth pint of cream; add one-sixth pint of supréme sauce, and reduce by a third. Mix one-half Ib. of young parboiled hop-sprouts to the . ! . POULTRY 507 sauce; simmer for two minutes
Cook this with the app: pantry check, scaling, and the assistant.