A guide to modern cookery

artichoke-bottoms, sliced while raw, and tossed in butter. Complete its cooking gently in the oven, and, when about to serve, add a tablespoonful of veal gravy and a few drops of lemon juice. 1639—POULET DE GRAINS A L’HOTELIERE Bone the chicken’s breast; stuff it with one-half lb. of good sausage-meat, and truss it as for an entrée. Brown it with butter in an earthenware saucepan, and put it in the oven. When it is two-thirds done, add to it four oz. of quartered mushrooms, _sautéd_ in butter, complete its cooking, and, when about to serve, finish it with three tablespoonfuls of veal gravy. 1640—POULET DE GRAINS A LA KATOFF Split the chicken open along the back, and half-cook it in the oven as in No. 1636. This done, complete its cooking on the grill. Meanwhile, mould on a round, buttered dish a sort of _galette_ of Duchesse potatoes (No. 2212), one inch thick. _Gild_, and colour in the oven. Dish the grilled chicken on this _galette_, and surround the latter with a thread of strong veal gravy. 1641—POULET DE GRAINS A LA LIMOUSINE Stuff the chicken with one-half lb. of good sausage-meat, combined with two oz. of chopped mushrooms fried in butter. Put the chicken in a _cocotte_ with one oz. of butter and six rectangles of _blanched_ breast of bacon, and cook gently in the oven. When about to serve, add two or three tablespoonfuls of veal gravy. Send, separately, six fine chestnuts cooked in consommé. 1642—POULET DE GRAINS MASCOTTE Brown the chicken in butter, and cook it “_en casserole_” with four oz. of potatoes the size and shape of olives and tossed in butter. When the chicken is almost cooked, put it in a _cocotte_ with the potatoes all round, two tablespoonfuls of veal gravy, and two oz. of sliced truffles set upon it. Cover the _cocotte_; put the chicken in the front of the oven for ten minutes, and serve it as it stands. 1643—POULET DE GRAINS AUX MORILLES Prepare this chicken like the one “_en casserole_,” and surround it with one-half lb. of morels, tossed in