Split the chicken open, laterally, proceeding from the extremity of the belly to the wing-joints. Open it without separating the two halves, flatten it so as to break the joints and the bones, and remove the fragments of the latter with great care.
Fix the wings by means of a skewer; sprinkle the chicken with melted butter, season it, and half-cook it in the oven.
This done, sprinkle it with bread-crumbs and melted butter, and complete its cooking on the grill. Set it on a round dish, bordered with gherkins, and serve it as it stands.
[520]
][1638—POULET DE GRAINS AUX FONDS D’ARTICHAUTS]
Brown the chicken in butter, and put it in a cocotte with five fair-sized 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.