1502—Poularde à la Paysanne

Brown the pullet in butter, and put it into an oval cocotte.

Around it set a garnish consisting of four oz. of the red part of a carrot, three oz. of onion, and two oz. of celery, all three minced somewhat finely. Complete the cooking of the pullet with the vegetables, sprinkling it often the while with good veal stock.

Serve the preparation as it stands in the cocotte.