1635—Poulet de Grains Clamart

Brown the chicken in butter; half-cook it, and put it in a cocotte with one-half pint of half-cooked peas à la Française (No. 2193, Petits Pois à la Française), the cooking-liquor of which should be very short. Complete the cooking of the whole, together, and serve the preparation as it stands, without cohering the peas.