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Poulet de Grains a la Limousine

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

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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

  1. one-half lb. of good sausage-meat
  2. two oz. of chopped mushrooms fried
  3. one oz. of butter
  4. three 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.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • 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

  1. Stuff the chicken with one-half lb.
  2. of good sausage-meat, combined with two oz.
  3. of chopped mushrooms fried in butter.
  4. Put the chicken in a cocotte with one oz.
  5. of butter and six rectangles of blanched breast of bacon, and cook gently in the oven.
  6. When about to serve, add two or three tablespoonfuls of veal gravy.
  7. Send, separately, six fine chestnuts cooked in consommé.

Plating

Cookware for this recipe

  • Frying pan
  • Casserole pot
  • Chef's knife
  • Cutting board
Source Public domain in the USA
Credit

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.