3250 Poulet de Grains en Cocotte

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Colour the chicken in a covered Cocotte with butter.

When half cooked, add 50 g (2 oz) blanched and fried batons of salt belly of pork, 12 button onions cooked in butter and 20 olive-shaped potatoes. Finish cooking together and sprinkle with a little veal gravy just before serving.