Poulet de Grains à l’Hotflière

Ingredients

• the chicken
• one-half lb. of good sausage-meat
• four oz. of quartered mushrooms
• three tablespoonfuls of veal gravy
• butter

Method

1. 1

   Bone the chicken breast and stuff it with sausage-meat.

2. 2

   Brown in butter, then place in the oven.

3. 3

   When two-thirds done, add sautéed mushrooms and finish cooking.

4. 4

   Before serving, add veal gravy.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 299. The excerpt below is the record exactly as published.

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

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