Chapter XVI · Poultry (Volaille) · No. 1640
Built upon: No. 1636Poulet de Grains Grillé DiableNo. 2212Pommes de Terre à la Duchesse
1640—Poulet de Grains à la Katoff
Split the chicken open along the back, and half-cook it in the oven as in No. 1636, Poulet de Grains Grillé Diable. This done, complete its cooking on the grill.
Meanwhile, mould on a round, buttered dish a sort of galette of Duchesse potatoes (No. 2212, Pommes de Terre à la Duchesse), one inch thick. Gild, and colour in the oven.
Dish the grilled chicken on this galette, and surround the latter with a thread of strong veal gravy.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1640, p. 520. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →