A guide to modern cookery

Prepare the pullet as for No. 1470; but, instead of lining the cocotte with slices of ham, cut the latter into dice and add these to the garnish, together with four oz. of peas and four oz. of French beans, cut into small lozenges. 1474—POULARDE A LA FINANCIERE Braise the pullet. Dish it, and surround it with a garnish consisting of small heaps of quenelles made from chicken, mousseline forcemeat; grooved, button-mushroom heads; cocks’ combs and kidneys; slices of truffle, and blanched olives. Adda small quantity of half-glaze sauce prepared with truffle essence. Send a sauceboat of the same sauce separately. 1475—POULARDE A LA GASTRONOME Stuff the pullet with one-half lb. of noodles, slightly tossed in butter, and poéle it. Swill the saucepan with one-quarter pint of champagne. Dish the pullet and surround it with medium-sized truffles, cooked in champagne, alternated with small heaps of cooked and glazed chestnuts, and place a cock’s kidney between each heap. Serve, separately, a half-glaze sauce, flavoured with truffle essence and combined with the reduced swilling-liquor. 1476—POULARDE A LA GODARD Braise the pullet brown. Dish it and surround it with spoon-moulded quenelles of forcemeat, combined with chopped mushrooms and _ truffles; large oval quenelles, decorated with tongue and truffle; grooved button-mushroom heads; cocks’ combs and kidneys; glazed small lambs’ sweetbreads; and olive-shaped truffles. Slightly coat this garnish with Godard sauce, combined with some reduced braising-liquor, and send what remains of the latter in a sauceboat. 1477—POULARDE A LA GRAMMONT Poach the pullet, and let it half-cool. Now remove the suprémes and the bones of the breast; fill up the cavity in the carcass with a garnish consisting of larks’ fillets, sautéd just before dishing; grooved button-mushroom heads; cocks’ combs and kidneys; and cohere the whole by means of Béchamel sauce, finished with truffle essence. Slice the suprémes, and return them to their place, setting a slice of truffle between each. Coat the pullet with a stiff Allemande sauce; sprinkle with grated Parmesan and melted butter; glaze quickly, and serve at once. 1478—POULARDE GRAND HOTEL Cut up the fowl as for a sauté dish, and cook it in butter, under cover. Then set the pieces in a very hot cocotte, and distribute thereupon five oz. of raw truffles cut into thick slices and slightly salted and peppered. Swill the sautépan with a few tablespoonfuls of white wine; add a little chicken stock; pour this liquor into the cocotte; II 2 thoroughly close the latter, and put it in a very hot oven for eight or ten minutes with the view of cooking the truffles. Serve the preparation as it stands in the cocotte. N.B.—This dish was invented at the Grand Hotel at Monte Carlo, as a means of offering to those who could not wait for the preparation of truffled pullets a substitute of a somewhat similar nature to the latter. 1479—POULARDE AU GROS SEL Poach the pullet, and add to it ten small olive-shaped carrots and ten small onions. Dish, and surround the bird with the carrots and the onions, arranged in small heaps. Serve, separately, a sauceboat containing the pullet’s cooking-liquor, and a seller of kitchen salt. 1480—POULARDE A LA GRECQUE Stuff the pullet with rice, prepared after recipe No. 2253, and poéle it. Dish it, and coat it with very strong reduced chicken stock, thickened by means of arrowroot. 1481—POULARDE A LA HONGROISE Poéle the pullet. Dish it; coat it with Hongroise sauce, and surround it with timbales of pilaff rice, combined with tomato pulp, cut into dice. Send a Hongroise sauce separately. 1482—POULARDE AUX HUITRES