Poulet de Grains à la Bergère

Ingredients

• four oz. of blanched breast of pork
• one-half lb. of small, whole mushrooms
• a half-onion
• three oz. of mushrooms
• three oz. of butter
• a coffee-spoonful of chopped parsley
• one-sixth pint of white wine
• four tablespoonfuls of veal gravy

Method

1. 1

   Fry pork and mushrooms, then brown the chicken stuffed with onion and mushrooms.

2. 2

   Add bacon and mushrooms around the chicken, swill with wine, reduce, and finish cooking in the oven.

3. 3

   Serve with a sauce thickened with butter.

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 BERGERE Fry in butter four oz. of blanched breast of pork, cut into dice, and one-half lb. of small, whole mushrooms. Drain, and set to brown in the same butter, the chicken stuffed with a half-onion and three oz. of mushrooms, chopped and fried in butter, and mixed with three oz. of butter and a coffee- spoonful of chopped parsley. When the chicken is well coloured or gilded, put the bacon and the mushrooms round it; swill with one-sixth pint of white wine; reduce by two-thirds; add four tablespoonfuls of veal gravy

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