Cover the cocotte; put the chicken in the front of the oven for ten minutes, and serve it as it stands.
[521]
][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 butter for a moment. Complete the cooking under cover, and, when about to serve, finish with one tablespoonful of veal gravy.
[1644—POULET DE GRAINS SOUVAROFF]
Proceed exactly as explained under No. [1520], but reduce the garnish by half.
[1645—POULET DE GRAINS TARTARE]
Proceed as for No. [1636], but serve a Tartare sauce at the same time.
CHICKS (POUSSINS)
The most perfect example of this class would be the Hamburg chick, were it not for the fact that it is too often kept in confinement and fed on fish, which gives a disagreeable flavour to the young bird.
When it is bred rationally, however, this chick is a great delicacy.