1630—Poulet de Grains à la Belle-Meunière

Stuff the chicken with four sliced chickens’ livers and three oz. of raw, quartered mushrooms, slightly tossed in butter. Slip five or six fine slices of truffle under the skin of the breast; truss the chicken as for an entrée, and brown it in butter.

This done, put it into an oval cocotte, with two oz. of butter, four rectangles of No. 273, Blanchings breast of pork, and three oz. of raw quartered mushrooms, quickly tossed in butter beforehand.

Cook in the oven, under cover, and add two tablespoonfuls of veal gravy, just before serving.