Poulet Sauté Verdi (Sautéed Chicken with Risotto, Foie Gras and Truffles)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken
- butter
- rizotto à la Piémontaise
- foie gras
- truffles
- Asti wine
- 3 spoonfuls fonds de veau (veal stock)
- 50 grammes butter
Instructions
- Sauté the chicken in butter.
- Dress it in the middle of a border of rizotto à la Piémontaise.
- Sauté the slices of foie gras in butter.
- Arrange them on the border in a crown, alternating with slices of truffle, leaning against the chicken.
- Deglaze the sauté pan with Asti wine and reduce.
- Add the fonds de veau and the butter, then pour this sauce over the pieces of chicken.