Poulet de Grains à la Belle-Meunière

Ingredients

• the chicken
• four sliced chickens’ livers
• three oz. of raw, quartered mushrooms
• fine slices of truffle
• two oz. of butter
• four rectangles of blanched breast of pork
• two tablespoonfuls of veal gravy

Method

1. 1

   Stuff the chicken with livers and mushrooms, truss it, and brown in butter.

2. 2

   Place in a cocotte with butter, pork, and mushrooms.

3. 3

   Cook in the oven, adding veal gravy before serving.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 298. The excerpt below is the record exactly as published.

POULET DE GRAINS A LA BELLE-MEUNIERE Stuff the chicken with four sliced chickens’ livers and three oz. of raw, quartered mushrooms, slightly tossed in butter. Slip five or six fine slices of truffle under the skin of the breast; truss the chicken as for an entrée, and brown it in butter. This done, put it into an oval cocotte, with two oz. of butter, four rectangles of blanched breast of pork, and three oz. of raw quartered mushrooms, quickly tossed in butter beforehand. Cook in the oven, under cover, and add two tablespoonfuls of veal gravy

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