Poulet sauté Gabrielle (Sautéed Chicken in Cream and Béchamel with Truffle)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken
- butter
- 1 decilitre mushroom cooking liquor
- 3 spoonfuls sauce Béchamel
- 3 spoonfuls cream
- 50 grammes butter
- truffle
- puff paste palmettes
Instructions
- Cook the chicken in butter à blanc and dress it.
- Deglaze the sautoir with the mushroom cooking liquor.
- Add the sauce Béchamel and as much cream, and reduce by half.
- Off the fire, complete the sauce with the 50 grammes of butter.
- Sauce the chicken and scatter over it the julienne of very black truffle.
- Surround it with palmettes of puff paste baked blind.