Pot roasting or butter braising. This cookery method is a cross between roasting and braising. It does not use any moisture, the item (whole bird or joint) is smeared with butter and placed into a pot with a lid on. The sediment formed is used for the jus.
A method of cooking (usually in a covered pot) where foods are cooked in their own juices. Also referred to as butter roasting.
a la poele means fried.
oeufs a la neige See snow eggs.
Offal So-called variety meats, consisting of organs or trimmings that the butcher removes from the skeletal meat.
See also: Grill, Oil, Frying, Fruit, Peel