Chapter XVI · Poultry (Volaille) · No. 1543
1543—Poulet Sauté Chasseur
Sauté the chicken in equal quantities of butter and oil, and dish it. Swill the saucepan with a few tablespoonfuls of white wine, and reduce; add one-quarter, pint of Chasseur Sauce Escoffier; heat; pour over the chicken, and sprinkle the latter with a pinch of concassed parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1543, p. 499. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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