3249 Poulet de Grains en Casserole

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poêlé the chicken with butter in an earthenware casserole and baste it frequently whilst cooking.

When ready, drain off half the butter and add a tablespoon of veal gravy.

Serve as it is without any garnish.