Poulet au Fromage—Bretonne

Ingredients

• a young roasting chicken
• half a pint of white wine
• a bit of garlic
• two cloves
• a tablespoon of brown roux
• a tablespoon of grated gruyere cheese
• salt and pepper

Method

1. 1

   Brown a young roasting chicken in butter; then place in a saucepan and add half a pint of white wine, a kitchen bouquet, a bit of garlic, two cloves, salt and pepper.

2. 2

   Cover and simmer for an hour.

3. 3

   Skim out the chicken and add to the gravy a tablespoon of brown roux.

4. 4

   Pour half of it on a fireproof platter and sprinkle with a tablespoon of grated gruyere cheese.

5. 5

   Lay the chicken on it, cover with the rest of the sauce and sprinkle plentifully with the cheese.

6. 6

   Brown in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 57. The excerpt below is the record exactly as published.

POULET AU FROMAGE— BRETONNE Brown a young roasting chicken in butter; then place in a saucepan and add half a pint of white wine, a kitchen bouquet, a bit of garlic, two cloves, salt and pepper. Cover and simmer for an hour. Skim out the chicken and add to the gravy a tablespoon of brown roux (No. 147). Pour half of it on a fireproof platter and sprinkle with a table- spoon of grated gruyere chees

Cook this with the app: pantry check, scaling, and the assistant.