A guide to modern cookery

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. 1631—POULET DE GRAINS A LA BERGÈRE Fry in butter four oz. of _blanched_ breast of pork, cut into dice, and one-half lb. of small, whole mushrooms. Drain, and set to brown in the same butter, the chicken stuffed with a half-onion and three oz. of mushrooms, chopped and fried in butter, and mixed with three oz. of butter and a coffeespoonful of chopped parsley. When the chicken is well coloured or _gilded_, put the bacon and the mushrooms round it; swill with one-sixth pint of white wine; reduce by two-thirds; add four tablespoonfuls of veal gravy, and complete the cooking of the chicken in the oven. Set it on a round dish; thicken the cooking-liquor with a piece of _manied_ butter, the size of a hazel-nut, or a little arrow-root; pour the sauce and the garnish round the chicken, and surround it with a border of freshly-fried straw potatoes. 1632—POULET DE GRAINS BONNE FEMME Fry in butter four oz. of breast of fresh or salted pork, cut into slices and _blanched_. Drain; colour the chicken in the same fat, and put it in an oval _cocotte_ with the slices of bacon. With the same fat, fry in a frying-pan two-thirds lb. of potatoes cut to the shape of corks and divided into roundels; put these round the chicken, and set to cook in the oven, under cover. When about to serve, sprinkle the fowl with a few tablespoonfuls of veal gravy. Serve the preparation in the _cocotte_. 1633—POULET DE GRAINS EN CASSEROLE _Poële_ the chicken with butter in an earthenware saucepan, and baste it often the while. When about to serve, clear of all grease, and add a tablespoonful of veal gravy. This chicken is served plain, without any garnish. 1634—POULET DE GRAINS EN COCOTTE Brown the chicken in butter, in a _cocotte_, and