I have it, written by Monsieur Dumaine himself on his old typewriter on paper of the Hôtel de la Côte d'Or. Here is the link to the original in French with a scan of the sheet: http://bitiji.org/pierredecoeur/category/gastronomy-fr/ There are also versions in English ans Spanish. Here it is in English: COQ AU VIN Take one farm chicken, cut it in pieces and condiment it. In one pan, golden-brown some non-smoked bacon dices and a few small onions in a nut of butter. Remove them and put them apart for later. In this butter, steam the pieces of fowl, during 20 minutes more or less, keeping them covered at a 75%. Add a mirepoix (sauce base) of shallots, carrots and one clove of garlic. Water it with Fine Bourgogne (wine alcohol similar to Cognac but from the region of Bourgogne). Reduce. Wet it with a bottle of good young red wine from the Côtes de Nuits (a Bourgogne wine), add a bouquet garni (a blend of species with thyme and laurel and a choice of parsley, sage, oregano, rosemary, coriander and savoury). Cook during half an hour besides the stove. Remove the pieces of chicken and put them in another casserole. Strain the cooking over the pieces of chicken, add the bacon, the small onions and 150 grams of mushrooms previously passed through butter. Let it simmer until complete cooking. Bind the sauce with a light roux and the blood of the chicken diluted in two supper spoons of the above-mentioned wine. Correct seasoning. Serve with a generous wine of a good year of the Côtes de Nuits. -- Pierre de Cœur
