Poulet au fromage Poulet au fromage Poulet au fromage () is a French dish: the English translation being ""chicken with cheese"". Pieces of chicken are coated with flour, salt and pepper, and then sautéed. Some recipes call for various types of cooking oil, some call for butter, and some call for both. Some recipes call for sauteing an onion with the chicken. After the chicken is browned, white wine is added to the cooking pan. Some recipes call for leaving the chicken in the pan while the wine is reduced, while others call for first removing the chicken, then using the wine to
Béarnaise sauce the department of Pyrénées-Atlantiques, in southwestern France. Like Hollandaise sauce, there are several methods for the preparation of Béarnaise sauce. The most common preparation is a "bain-marie" method where a reduction of vinegar is used to acidulate the yolks. Escoffier calls for a reduction of wine, vinegar, shallots, fresh chervil, fresh tarragon and crushed peppercorns (later strained out), with fresh tarragon and chervil to finish instead of lemon juice. Others are similar. Alternatively, the flavorings may be added to a finished Hollandaise ("sans" lemon juice). "Joy of Cooking" describes a blender preparation with the same ingredients. A "faux" Béarnaise can