When Fernand Point Cooked for a French cinema star | Compound Butters Part 1

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How to make prawn compound butter and use it to cook Poulet Sacha Guitry — a classic French chicken dish with cream, Madeira and morels.

This recipe was originally created by Fernand Point, the legendary chef behind La Pyramide restaurant in Vienne, France. He dedicated it to Sacha Guitry, the famous French actor and screenwriter, who loved crayfish butter. I’ve adapted it for the home kitchen using cooked prawns.
A compound butter is a flavoured butter made by blending softened butter with other ingredients — in this case, cooked prawns with their shells and coral. What makes this dish unique is that the compound butter is not just served on top. It is used as a cooking fat, and then whisked into the sauce at the end to give it a rich, silky shellfish finish.

In this video you will learn how to:

Make a prawn compound butter from scratch using a stick blender
Cook chicken breasts à blanc (with minimal colour)
White-cook mushrooms in butter, lemon and water
Build a French cream sauce using Madeira wine
Use compound butter as a sauce thickener and enrichment
Prepare and sauté dried morels

This is Part 1 of a 3-part series on compound butters in French cooking.

FULL RECIPE
Available on our website: https://www.thefrenchcookingacademy.com/recipes/poulet-sacha-guitry

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