3252 Poulet de Grains en Compote

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Colour the chicken with butter in a casserole then drain off the fat. Deglaze with 1 dl ( fl oz or ½ U.S. cup) each of white wine and mushroom cooking liquor, reduce by two-thirds then add 2 dl (7 fl oz or U.S. cup) Sauce Demi-glace and pass it through a fine strainer. Replace the chicken in the casserole with batons of salt belly of pork, button onions and mushrooms previously cooked as for Compote garnish; add the sauce, cover and cook in the oven glazing the chicken towards the end.

Place the chicken on a round dish and surround with the garnish and sauce.

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