3248 Poulet de Grains à la Bergère

Method

Stuff the chicken with 30 g (1 oz) chopped onions and 100 g ( oz) chopped Mousserons cooked in butter and mixed when cold with 100 g ( oz) butter, 1 tsp chopped parsley and a little salt and pepper; truss en Entrée.

Fry in butter 125 g ( oz) diced and blanched salt belly of pork and 250 g (9 oz) small whole Mousserons; remove when lightly coloured.

Colour the prepared chicken in the same fat and surround with the pork and mushrooms; deglaze the pan with 1 dl ( fl oz or ½ U.S. cup) white wine, reduce by two-thirds and add 4 tbs veal gravy, cover and finish cooking in the oven.

Place the chicken on a round dish, thicken the cooking liquid with a little arrowroot or a hazelnut-sized piece of Beurre Manié then pour the sauce and garnish round the chicken. Surround with a border of freshly prepared straw potatoes.

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