Chapter XVI · Poultry (Volaille) · No. 1569
1569—Poulet Sauté aux Morilles
Colour the chicken in butter and three-parts cook it; add to it two-thirds lb. of morels, stewed in butter, and complete the cooking of the chicken, under cover, in the oven.
Dish the chicken with the morels upon it; swill the sautépan with a tablespoonful of brandy; add thereto the juice of the morels, two tablespoonfuls of meat glaze, and one and one-half oz. of butter, and pour this sauce over the chicken.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1569, p. 505. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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