Chapter XVI · Poultry (Volaille) · No. 1638
1638—Poulet de Grains aux Fonds d’Artichauts
Brown the chicken in butter, and put it in a cocotte with five fair-sized artichoke-bottoms, sliced while raw, and tossed in butter.
Complete its cooking gently in the oven, and, when about to serve, add a tablespoonful of veal gravy and a few drops of lemon juice.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1638, p. 520. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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