1632—Poulet de Grains Bonne Femme

Fry in butter four oz. of breast of fresh or salted pork, cut into slices and No. 273, Blanchings. Drain; colour the chicken in the same fat, and put it in an oval cocotte with the slices of bacon.

With the same fat, fry in a frying-pan two-thirds lb. of potatoes cut to the shape of corks and divided into roundels; put these round the chicken, and set to cook in the oven, under cover.

When about to serve, sprinkle the fowl with a few tablespoonfuls of veal gravy.

Serve the preparation in the cocotte.