By Auguste Escoffier
Bone out the breast of the chicken from inside then stuff it with 250 g (9 oz) very fine sausage meat containing 50 g (2 oz) dry Duxelles; truss it en Entrée.
Colour it in butter in an earthenware casserole, cover and cook in the oven. When two-thirds cooked, surround it with 125 g (4½ oz) sautéed sliced mushrooms and when finished, add 3 tbs of veal gravy.
© 1903 All rights reserved. Published by Taylor and Francis.