Chapter XVI · Poultry (Volaille) · No. 1633
Built upon: No. 250Poëlings
1633—Poulet de Grains en Casserole
No. 250, Poëlings the chicken with butter in an earthenware saucepan, and baste it often the while. When about to serve, clear of all grease, and add a tablespoonful of veal gravy.
This chicken is served plain, without any garnish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1633, p. 519. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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