According to Auguste Escoffier

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

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Poêles are, practically speaking, roasts, for the cooking periods of each are the same, except that the former are cooked entirely or almost entirely with butter. They represent a simplified process of old cookery, which consisted in enveloping the object to be treated, after frying it, in a thick coating of matignon (vegetables stewed in butter). It was then wrapped with a thin slice of pork fat, covered with buttered paper, placed in the oven or on a spit, and basted with melted butter while it cooked. This done, the vegetables of the matignon were put in the braising pan wherein the piece had cooked, or in a saucepan, and were moistened with excellent Madeira or highly seasoned stock. Then, when the liquor had thoroughly absorbed the aroma of the vegetables, it was strained, and its grease was removed just before serving.