A guide to modern cookery

Also poach the suprémes and the minion fillets in good time, with a little mushroom cooking-liquor, and a few drops of lemon juice. With a pinch of fiour mixed with water, stick a fried croûton (the shape of a pyramid, three inches high and of two inch base) in the middle of a dish. Around this pyramid, arrange the two stuffed legs and the two suprémes; putting each of them on a decorated quenelle with the view of slightly raising them. Set the minion fillets on the legs, and, between the latter and the suprémes, lay small heaps of cocks’ combs and kidneys, and some very white mushroom-heads. Pierce the croûton with a hatelet garnished with one truffle, one fine cock’s comb, and a large mushroom. Serve a supréme sauce separately. N.B.—This dish is generally bordered, either with noodlepaste, white English paste, or with a chased silver border. 1459—POULARDE CHIMAY Stuff the pullet with one-half lb. of half-poached noodles, tossed in butter, and combined with a little cream and three oz. of foie-gras cut into large dice. Poéle it gently ; dish it, and coat it with some of its poélingliquor, thickened. Distribute over the pullet a copious amount of raw noodles, sautéd in clarified butter; and serve the remainder of the thickened poéling-liquor separately. 1460—POULARDE CHIPOLATA Poéle the pullet and put it into a terrine a paté with a garnish consisting of small, glazed onions; chipolata sausages, poached in butter; chestnuts cooked in consommé; fried pieces of bacon; and, if desired, some small glazed carrots. Add the pullet’s cooking-liquor, and simmer for ten minutes before serving. 1461—POULARDE A LA CHIVRY Poach the pullet. Dish it and coat it with Chivry sauce (No. 78). Serve a Macédoine of new vegetables, cohered with butter _ or cream, Separately. 1462—POULARDE CUSSY Braise the pullet. Dish it and surround it with whole truffles, cooked in Mirepoix with Madeira, and alternated with fine, grilled mushrooms, garnished with artichoke purée. In front of the pullet set a small, silver shell, in which shape a pyramid of large cocks’ combs, heated in butter. 1463—POULARDE EN DEMI-DEUIL Between the skin and the fillets of the fowl insert a few fine slices of raw truffle. Lard the pullet and poach it. When it is ready, strain the cooking-liquor through a napkin; reduce it, and add it to a very white supréme sauce, containing sltces of truffle. Dish the pullet; cook it with some of the sauce, and send what remains, separately, in a sauceboat. 1464—POULARDE DEMIDOFF Poéle the pullet. When it is three-parts done, put it into a cocotte and surround it with the following garnish, prepared in advance and stewed in butter; viz :—one-half lb. of carrots and five oz. of turnips, cut into grooved crescents, one inch in diameter; five oz. of small onions cut into thin roundels, and five oz. of celery. Complete the cooking of the pullet with this garnish, and add to it, when about to serve, three oz. of truffles, cut to the shape of crescents, and one-sixth pint of chicken stock. Serve the preparation in the cocotte, after having cleared the liquor of all grease. 1465—POULARDE DERBY Stuff the pullet with rice, prepared after recipe No. 2256; and poéle it. Dish, and surround it with collops of foie-gras, tossed in butter (each set on a small, fried crotton), and alternate these with large, whole truffles, cooked in champagne. As an adjunct, serve the pullet’s cooking-liquor, cleared of all grease, combined with the cooking-liquor of the truffles and one-sixth pint of veal gravy. Reduce the whole to one-sixth pint and thicken with arrow-root. 1466—POULARDE DIVA Stuff the pullet with rice, prepared after recipe No. 2256, and poach it without colouration. Dish it, and coat it with supréme sauce, flavoured with paprika. Send a garnish consisting of cépes with cream, separately.