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.