3260 Poulet de Grains grillé Katoff

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cut the chicken open along the back as for Poulet de Grains grillé Diable. Flatten lightly, season and brush with butter; half cook in the oven and finish cooking on the grill. Place it on a flat cake of Pommes Duchesse mixture moulded on the service dish and coloured in the oven. Surround with a cordon of Jus lié.

Serve accompanied with a sauceboat of the Jus lié.