3258 Poulet de Grains à la Grand’Mère

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook in a frying pan 25 g (1 oz) each of finely chopped bacon and onion; add 4 sliced chicken livers, season with salt, pepper and a little mixed spice and sauté together quickly. Add 50 g (2 oz) breadcrumbs and a little chopped Fines Herbes then pass the whole through a fine sieve.

Stuff the chicken with this mixture and cook it as for Poulet de Grains en Cocotte.