3259 Poulet de Grains à l’Hôtelière

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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 ( oz) sautéed sliced mushrooms and when finished, add 3 tbs of veal gravy.