Special Poêling known as en Casserole or en Cocotte

These preparations of meat, poultry and game known as and called en Casserole and en Cocotte are authentic Poêlings being cooked in and served from special fireproof earthenware dishes.

Generally speaking, items prepared en Casserole are cooked in butter only without the addition of a garnish. When cooked, the item is removed for a while and some good veal stock is added and allowed to boil for a few minutes; it is then skimmed of excess butter and the item put back in to be kept hot without boiling, until required.