3261 Poulet de Grains à la Limousine

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Stuff the chicken with 250 g (9 oz) sausage meat containing 50 g (2 oz) sautéed chopped mushrooms; truss en Entrée.

Colour the chicken in butter in an earthenware Cocotte; surround with 6 blanched rectangles of streaky bacon and 15 chestnuts partly cooked in Bouillon. Cover and cook in the oven.

Add 2–3 tbs veal gravy at the last moment and serve as it is.