General observations concerning Poêling.

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Published 1903

It is most important not to add any liquid to the item whilst it is cooking because this will give it the same quality as that of braised white meats; Poêling is carried out with butter only. The exception to this rule is that for some game birds such as pheasant, partridge, quail, etc., it is permissible to add a little flamed brandy when they are nearly cooked.
It is equally important not to remove the fat from the vegetables before adding the stock. The reason for this is that the butter used in the cooking absorbs a lot of the flavour of the meat and the vegetables; this flavour must be recovered, so it is necessary for the stock to be added whilst the fat is still present and be allowed to simmer for at least 10 minutes. After this time, the butter can be skimmed off without weakening the flavour of the gravy.

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