Poulet de Grains En Cocotte
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 2 ingredients
- two oz. of frizzled pieces of fresh
- twelve small onions
Cook safely
- 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
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- Brown the chicken in butter, in a cocotte, and under cover.
- When it is half-done, surround it with two oz.
- of frizzled pieces of fresh or salted pork cut in dice, twelve small onions partly cooked in butter, and twenty small potatoes, the size and shape of olives.
- Complete the cooking of the whole together, and, when about to serve, sprinkle with a little veal gravy.
Plating
Cookware for this recipe
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Casserole pot
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Chef's knife
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Cutting board