Poulet En Casserole Bourgeoise Recipe

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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