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.
[519]
][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.