Poulet En Casserole Bourgeoise
(
American Cookery)
The chicken is trussed; the breast is covered with strips of bacon and
put into a deep, thick saucepan. It is colored in the oven, and when
nearly done is transferred to a casserole. It is now moistened with some
chicken-stock and a little white wine. This moistening is used in the
basting, and after being freed of fat, added to the sauce.
A few minutes before the fowl is done bouquets of fresh vegetables are
added to the chicken, in individual heaps, and the chicken is then
served, either with a sauce, or else with an addition of butter. It
should be carved in sight of the guests.
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