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Poulet Sauté Verdi
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 VERDI Prepare a border of rizotto a la Piémontaise. Sauté the chicken in butter; set it in the centre of the border, and on the latter arrange a crown of slices of foie gras, tossed in butter, alternated with slices of truffle, resting against the chicken. Swill with Asti wine; reduce; add three tablespoonfuls of veal stock and one and one-half oz. of butter
Cook this with the app: pantry check, scaling, and the assistant.