Poulet de Grains aux Morilles

Ingredients

• the chicken
• one-half lb. of morels
• one tablespoonful of veal gravy
• butter

Method

1. 1

   Prepare the chicken like the one ‘en casserole,’ surrounding it with morels tossed in butter.

2. 2

   Complete cooking under cover, and finish with veal gravy before serving.

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.

the chicken open, laterally, proceeding from the ex- tremity of the belly to the wing-joints. Open it without separat- ing 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. 520 GUIDE TO MODERN COOKERY 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 Stuff the chicken with one-half lb. of good sausage-meat, combined with two oz. of chopped mushrooms fried in butter. Put the chicken in a cocotte with one oz. of butter and six rectangles of blanched breast of bacon, and cook gently in the oven. When about to serve, add two or three tablespoonfuls of veal gravy. Send, separately, six fine chestnuts cooked in consommé. 1642—POULET DE GRAINS MASCOTTE Brown the chicken in butter, and cook it ‘‘ en casserole ’’ with four oz. of potatoes the size and shape of olives and tossed in butter. When the chicken is almost cooked, put it in a cocotte with the potatoes all round, two tablespoonfuls of veal gravy, and two oz. of sliced truffles set upon it. Cover the cocotte; put the chicken in the front of the oven for ten minutes, and serve it as it stands. ce POULTRY 521 1643—POULET DE GRAINS AUX MORILLES 99 Prepare this chicken like the one ‘‘ en casserole,’’ and sur- round it with one-half lb. of morels, tossed in butter for a moment. Complete the cooking under cover, and, when about to serve, finish with one tablespoonful of veal gravy

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