Chapter XVI · Poultry (Volaille) · No. 1563
1563—Poulet Sauté Lyonnaise
Sauté the chicken in butter and, when it is half-cooked, add three fair-sized onions, finely sliced, tossed in butter and slightly coloured.
Complete the cooking of the chicken and the onions together, and dish the former. Swill with one-sixth pint of veal gravy; reduce; pour this liquor and the onions over the chicken, and sprinkle the whole with a pinch of chopped parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1563, p. 504. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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