A guide to modern cookery

With the same fat, fry in a frying-pan two-thirds lb. of potatoes cut to the shape of corks and divided into roundels; put these round the chicken, and set to cook in the oven, under cover. When about to serve, sprinkle the fowl with a few tablespoonfuls of veal gravy. Serve the preparation in the cocotte. 1633—POULET DE GRAINS EN CASSEROLE Poéle the chicken with butter in an earthenware saucepan, and baste it often the while. When about to serve, clear of all grease, and add a tablespoonful of veal gravy. This chicken is served plain, without any garnish. 1634—POULET DE GRAINS EN COCOTTE Brown the chicken in butter, in a cocotte, and under cover. When it is half-done, surround it with two oz. of frizzled pieces of fresh or salted pork cut in dice, twelve small onions partly cooked in butter, and twenty small potatoes, the size and shape of olives. Complete the cooking of the whole together, and, when about to serve, sprinkle with a little veal gravy. 1635—POULET DE GRAINS CLAMART Brown the chicken in butter; half-cook it, and put it in a cocotte with one-half pint of half-cooked peas a la Frangaise (No. 2193), the cooking-liquor of which should be very short. Complete the cooking of the whole, together, and serve the preparation as it stands, without cohering the peas. 1636—POULET DE GRAINS GRILLE DIABLE Truss the chicken as for an entrée; split it open lengthwise along the middle of the back; flatten it with a butcher’s beater, and remove as many bones as possible. Season it; sprinkle it with melted butter, and half-cook it in the oven. This done, coat it thoroughly with mustard strengthened by means of cayenne; sprinkle copiously with bread-crumbs; press upon the latter with the flat of a knife, that they may adhere to the mustard; sprinkle a little melted butter over the bird, and complete the latter’s cooking gently on the grill. Set on a round dish, bordered with thin slices of lemon, and serve a Devilled Sauce Escoffier separately. 1637—POULET DE GRAINS, GRILLE A L’ANGLAISE (Spatchcock) Split the chicken open, laterally, proceeding from the extremity of the belly to the wing-joints. Open it without separating the two halves, flatten it so as to break the joints and the bones, and remove the fragments of the latter with great care. Fix the wings by means of a skewer; sprinkle the chicken with melted butter, season it, and half-cook it in the oven. This done, sprinkle it with bread-crumbs and melted butter, and complete its cooking on the grill. Set it on a round dish, bordered with gherkins, and serve it as it stands. 1638—POULET DE GRAINS AUX FONDS D’ARTICHAUTS Brown the chicken in butter, and put it in a cocotte with five fair-sized artichoke-bottoms, sliced while raw, and tossed in butter. Complete its cooking gently in the oven, and, when about to serve, add a tablespoonful of veal gravy and a few drops of lemon juice. 1639—POULET DE GRAINS A L’HOTFLIERE Bone the chicken’s breast; stuff it with one-half lb. of good sausage-meat, and truss it as for an entrée. Brown it with butter in an earthenware saucepan, and put it in the oven. When it is two-thirds done, add to it four oz. of quartered mushrooms, sautéd in butter, complete its cooking, and, when about to serve, finish it with three tablespoonfuls of veal gravy. 1640—POULET DE GRAINS A LA KATOFF Split the chicken open along the back, and half-cook it in the oven as in No. 1636. This done, complete its cooking on the grill. Meanwhile, mould on a round, buttered dish a sort of galette of Duchesse potatoes (No. 2212), one inch thick. Guild, and colour in the oven. Dish the grilled chicken on this galette, and surround the latter with a thread of strong veal gravy. 1641—POULET DE GRAINS A LA LIMOUSINE