Cooking à la poêle

This is a method of preparation which is sometimes referred to in cookery books in rather vague terms. A poêle is an iron frying-pan. But à la poêle usually refers to a dish prepared in a covered casserole. The method is applied to the better cuts of meat and poultry, i.e. those which merit roasting, and is akin to braising, but instead of using wine or bouillon to immerse the braise, butter only is used and the object is frequently basted.

The meat or poultry is placed on a mirepoix of finely minced carrots, chopped onions, and two chopped sticks of celery, a tablespoonful of lean diced ham or bacon, with half a bay leaf and a sprig of thyme, all of which have been previously sautéd in butter, the sauté-pan being swilled out with a little Madeira or sherry. The meat is seasoned and covered with melted butter. The cover is then put on the pan and the cocotte placed in a moderate oven, being allowed to cook for approximately the same time as it would normally take to roast, that is, 15-20 minutes per pound of meat. When the meat is tender, the lid is removed so that the surface can brown. It is then moved to a serving dish and kept warm while a sauce is prepared, using the vegetable base as a foundation to which a little good stock is added before passing it through a sieve. Any fat must be skimmed off the surface of the sauce, and it is then served separately in a sauceboat.