1642—Poulet de Grains Mascotte

Brown the chicken in butter, and cook it “No. 250, Poëlings” with four oz. of potatoes the size and shape of olives and tossed in butter.

When the chicken is almost cooked, put it in a cocotte with the potatoes all round, two tablespoonfuls of veal gravy, and two oz. of sliced truffles set upon it.

Cover the cocotte; put the chicken in the front of the oven for ten minutes, and serve it as it stands.