Poulet de Grains a la Belle-meunière
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- three oz. of raw
- two oz. of butter
- three oz. of raw quartered mushrooms
- two tablespoonfuls of veal gravy
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Stuff the chicken with four sliced chickens’ livers and three oz.
- of raw, quartered mushrooms, slightly tossed in butter.
- Slip five or six fine slices of truffle under the skin of the breast;
- truss the chicken as for an entrée, and brown it in butter.
- This done, put it into an oval cocotte, with two oz.
- of butter, four rectangles of blanched breast of pork, and three oz.
- of raw quartered mushrooms, quickly tossed in butter beforehand.
- Cook in the oven, under cover, and add two tablespoonfuls of veal gravy, just before serving.
Plating
Cookware for this recipe
-
Casserole pot
-
Chef's knife
-
Cutting board