The Method of Cookery
from the notes of Chef G
Meats for Poeler and Garnishes
“Poeler: Cooking in butter and in it’s own juices
Poulet en cocotte [#chicken in the pot]
- Champeaux. White wine sauce plus demi glace. Garnished with button onions and Pommes Noisette both cooked separately in butter
- Grand-mère, Garnished with croutons and medley of bacon, mushrooms, potatoes, and onions
- Paysanne, White wine sauce plus demi glace. Garnish of Paysanne cut of vegetable or turned vegetables
Type of food for Poeler: Beef Sirloin, Filet, lamb saddle, leg of veal, additionally game: pheasant partridge, duck