Chapter XVI · Poultry (Volaille) · No. 1628
1628—Filets de Poulet à la Saint-Germain
Season the fillets, dip them in melted butter and roll them in bread-crumbs; grill them gently, each on a sheet of oiled paper, and sprinkle with clarified butter during the operation.
Dish the grilled fillets, and serve at the same time:—(1) a Béarnaise sauce; (2) a timbale containing a purée of foie gras with cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1628, p. 517. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →