A guide to modern cookery

Poach the pullet. Dish it; cover it with Allemande sauce, and decorate it on top with slices of truffles and salted tongue cut to the shape of cocks’ combs. Surround with spoon-moulded quenelles of chicken forcemeat, half of which should have been combined with chopped truffles, and the other half with chopped, salted ox-tongue. Arrange the quenelles round the fowl, alternately, and border the dish with a thread of pale glaze. 1501—POULARDE ADELINA PATTI Stuff the pullet with rice, prepared after recipe No. 2256, and poach it in white, chicken stock. Dish it on a low cushion; cover it with a supréme sauce, flavoured with paprika, and surround it with fair-sized artichoke-bottoms, each garnished with a fine truffle, coated with pale meat glaze. Serve separately a sauceboat of the same sauce as that already used in coating the pullet. 1502—POULARDE A LA PAYSANNE Brown the pullet in butter, and put it into an oval cocotte. Around it set a garnish consisting of four oz. of the red part of a carrot, three oz. of onion, and two oz. of celery, all three minced somewhat finely. Complete the cooking of the pullet with the vegetables, sprinkling it often the while with good veal stock. Serve the preparation as it stands in the cocotte. 1503—POULARDE A LA PERIGORD Stuff the pullet with one-half Ib. of truffles in the shape of large olives, cooked in two oz. of melted pork fat, and mixed, while hot, with one Ib. of fresh, grated pork fat, rubbed through a sieve. String the piece, taking care to close all its openings, and poéle it gently. Dish it; coat it with a very fine half-glaze sauce, made from the poéling-liquor and finished with truffle essence. 1504—POULARDE PETITE MARIEE Poach the pullet in a little white stock, and surround it (when setting it to cook) with six small new onions, six small carrots, six small new potatoes, and one-quarter pint of freshly-shelled peas. Set the pullet in a cocotte with the garnish of vegetables, and coat it with its reduced cooking-liquor, combined with some excellent supréme sauce. 1505—POULARDE A LA PIEMONTAISE Stuff the pullet with two-thirds lb. of rizotto combined with one-half Ib. of white sliced truffles, and poéle it in the usual way. Dish it, and serve at the same time a thickened chicken gravy to which has been added the reduced poéling-liquor. 1506—POULARDE A LA PORTUGAISE Stuff the pullet with three-quarters lb. of rice, combined with five oz. of peeled and concassed tomatoes, cooked in butter. Poéle the pullet. Dish it; coat it with a Portugaise sauce, combined with the poéling-liquor, and surround it with a garnish of medium-sized tomatoes, stuffed with rice ‘a la Portugaise.”’ 1507—POULARDE PRINCESSE Poach the pullet. Dish it, and coat it with an Allemande sauce, flavoured with mushroom essence and finished with two oz. of asparagus-head butter per pint of sauce. Surround it with croustades of Duchesse potatoes, rolled in breadcrumbs and melted butter, fried, emptied, then garnished with asparagus-heads coated with butter, and each surmounted by a fine slice of truffle. Between each croustade set a faggot of very green asparagusheads. 1508—POULARDE PRINCESSE HELENE Stuff the pullet with rice prepared after recipe (No. 2256), and poach it. Dish it; coat it with supréme sauce, and surround it with spinach subrics, cooked at the last moment; add to this garnish some shavings of white truffles, barely heated in butter, and set in a shell placed behind the fowl. 1509—POULARDE REGENCE Stuff the pullet with one lb. of mousseline forcemeat of chicken, combined with three oz. of crayfish purée, and poach it.