A guide to modern cookery

Dish it; coat it with Allemande sauce, flavoured with truffle essence, and surround it with the following garnish, arranged in small heaps:—Spoon-moulded quenelles of mousseline, chicken forcemeat; white, curled, cocks’ combs; slices of raw foie gras, stamped out with a round cutter, and tossed in butter; small, grooved, cooked, and very white mushrooms; olive-shaped truffles, and one round quenelle decorated with truffles at either end of the dish. 1510—POULARDE DE LA REINE ANNE Poéle the pullet. When it is ready, remove the suprémes and the breast bones, and fill the carcass with a garnish of macaroni and cream, combined with foie gras and truffle dice. Cover the macaroni with Mornay sauce; glaze quickly, and dish the pullet on a low cushion. Surround it with small tartlet crusts garnished with cocks’ combs and kidneys, coated with Allemande sauce, and set a slice of the suprémes on each tartlet. Put a silver shell containing a pyramid of truffles behind the fowl. Serve an Allemande sauce, flavoured with truffle essence, separately. 1511—POULARDE REINE MARGOT Stuff the pullet with two-thirds lb. of mousseline forcemeat of chicken, combined with two oz. of almond purée, and poach it. Dish it; coat it with supréme sauce, finished with a little almond milk, and surround it with quenelles prepared with pistachio butter and quenelles prepared with crayfish butter, arranged alternately. 1512—POULARDE REINE MARGUERITE Poach the pullet. Remove the suprémes and the breast bone, without touching either the wings or the legs, and set the carcass, thus trimmed, on a low cushion of bread or rice. Finely slice the suprémes; add as many slices of truffle as there are collops of suprémes, and combine the whole with a soufflé preparation with Parmesan, which should not be too light. Reconstruct the pullet with this preparation; smooth the surface, and surround the base of the pullet with a band of paper, so that it may keep its form. Set some thin slices of Gruyére cheese upon it; dish it, and cook it in a moderately hot oven. 1513—POULARDE AU RIZ Poach the pullet. Dish it, and coat it with an Allemande sauce, flavoured with chicken essence. Surround it with a garnish of rice, cooked in the pullet’s poaching-liquor, and moulded in small, buttered, timbale moulds. 1514—POULARDE ROSSINI Poéle the pullet. Remove the suprémes; slice them, and dish them in the form of a crown upon a round dish, alternating them with collops of foie gras, tossed in butter. Pour a very strong chicken stock finished with truffle essence in their midst. Serve, separately, a timbale of noodles with butter covered with raw noodles tossed in butter. 1515—POULARDE SAINTE ALLIANCE Heat in butter ten fine truffles seasoned with salt and pepper; sprinkle them with a glassful of excellent Madeira, and leave them to cool thus in a thoroughly sealed utensil. Now put these truffles into a frne pullet, and poéle it just in time for it to be sent to the table. When the pullet is ready, quickly cook as many ortolans, and toss in butter as many collops of foie gras as there are diners, and send them to the table at the same time as the pullet, together with the latter’s poéling-liquor, strained and in a sauceboat. The waiter in charge should be ready for it with three assistants at hand, and he should have a very hot chafer on the sideboard. The moment it arrives he quickly removes the suprémes, cuts them into slices, and sets each one of these upon a collop of foie gras, which assistant No. 1 has placed ready on a plate, together with one of the truffles inserted into the pullet at the start. Assistant No. 2, to whom the plate is handed forthwith, adds an ortolan and a little juice, and then assistant No. 3 straightway places the plate before the diner.