3251 Poulet de Grains en Cocotte Bonne Femme

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Fry and colour in butter 125 g ( oz) salt belly of pork cut in small rectangular slices and blanched.

Remove the pork, colour the chicken in the same fat and place it in an oval Cocotte together with the slices of pork and 400 g (15 oz) potatoes, trimmed cork shape, sliced and sautéed in the butter from the chicken.

Cover with the lid and cook in the oven; sprinkle with a few tablespoons of veal gravy just before serving.

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