Chapter XVI · Poultry (Volaille) · No. 1634
1634—Poulet de Grains en Cocotte
Brown the chicken in butter, in a cocotte, and under cover.
When it is half-done, surround it with two oz. of frizzled pieces of fresh or salted pork cut in dice, twelve small onions partly cooked in butter, and twenty small potatoes, the size and shape of olives.
Complete the cooking of the whole together, and, when about to serve, sprinkle with a little veal gravy.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1634, p. 519. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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