3266 Poulet de Grains à la Russe

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Truss the chicken, immerse the breast in boiling water for 5 minutes to stiffen it then lard the breast with thin strips of salt pork fat and anchovy fillets. Stuff with truffled pork sausage meat then roast on a spit.

When cooked, baste with very hot pork fat poured over the breast through a special metal funnel so as to make the skin crisp.

Serve accompanied with Sauce Remoulade.