Eemove the meat from the fowl (all the fleshy parts), free from skin and sinews. Flatten some of the best pieces, and shape them into round fillets or medaillons. Cook them for a few minutes in a saute-pan containing the butter, strain and press lightly until cold. Put the remainder of meat, trimmings, &c., into a mortar and pound till smooth, adding half its quantity of panade, one white of egg, and sufficient cream to form a farce of medium consistency. Season to taste with salt, pepper, and a pinch of grated nutmeg and rub it through a fine sieve. Now spread one side of the medaillons with a thick layer of this farce, smooth it nicely by means of a knife dipped in hot water. Mix the remainder of farce with sufficient pounded lobster coral to give it a red tint, and pipe a neat border of a star or rosette on each medaillon. Slice the truffle, cut out the letters V.R., and place carefully in the centre of each. Arrange the medaillons on a well-buttei-ed drainer to fit the pan in which they are to be cooked (steamed), put them in the pan contain- ing some boiling water, and allow to steam gently for about twenty minutes. Meanwhile prepare and fry in clarified butter or lard some bread croutes about the size of the medaillons. Cook the asparagus tops in salted water, drain, and finish them in the butter in which the fillets were first cooked ; moisten with a little white sauce, and season to taste. Fix the croutes on a hot dish in the form of a crown, dish up the medaillons on these, dress the asparagus ragofit in the centre, pour a little hot white sauce round the base of the dish, and serve the remainder separately in a sauce-boat. The sauce should be Carefully warmed, and any cream left over stirred into it a few minutes before it is required. 949. JPoularde souffl.ee d VOrloff. 1 fat pullet, 1 small chicken, 2 or 3 whites of egg, 1^ pint cream, a few slices fat bacon, 336 THE NEW CENTURY COOKERY BOOK a sliced carrot,. 1 sliced onion, a bouquet garni (No. 2), ^ pint stock, 1 oz. butter, pepper and salt, nutmeg, veloutee or supreme sauce (Nos. 206 and 210), financier e garniture (No. 455)✪ Poularde soufflée d'Orloff. Truss the pullet the same as for boiling, line a braising-pan with slices of bacon, put in the carrot, onion, and bouquet, lay in the pullet, cover the top with the butter, put in a hot oven for ten minutes, moisten with the stock, season, cover with a buttered paper, and braise until about three-parts done. Remove the pullet and let it get cold. Bone the chicken, free the meat from skin and gristle, chop finely, and pound till quite smooth. Rub through a fine sieve, return to the mortar and work in the whites of egg. Season with salt, pepper, a pinch of cayenne, and a suspicion of nutmeg. Whip the cream and mingle with the forcemeat. Untruss the pullet ; with a sharp-pointed knife cut out the breasts and bones, so that it forms an oval case ; place it in a saute-pan (buttered), fill the hollow part with a fourth part of the prepared forcemeat, poach in a moderate oven for twenty minutes, cut the two breast fillets into scollops, range them in two rows on top of the forcemeat, coat with a little sauce, return to the oven for another ten minutes or so, put the remainder of the forcemeat on top, smooth neatly, fasten a paper band round it if necessary, and finish cooking in a moderate oven.

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Eemove the meat from the fowl (all the fleshy parts), free from skin and sinews. Flatten some of the best pieces, and shape them into round fillets or medaillons. Cook them for a few minutes in a saute-pan containing the butter, strain and press lightly until cold. Put the remainder of meat, trimmings, &c., into a mortar and pound till smooth, adding half its quantity of panade, one white of egg, and sufficient cream to form a farce of medium consistency. Season to taste with salt, pepper, and a pinch of grated nutmeg and rub it through a fine sieve. Now spread one side of the medaillons with a thick layer of this farce, smooth it nicely by means of a knife dipped in hot water. Mix the remainder of farce with sufficient pounded lobster coral to give it a red tint, and pipe a neat border of a star or rosette on each medaillon. Slice the truffle, cut out the letters V.R., and place carefully in the centre of each. Arrange the medaillons on a well-buttei-ed drainer to fit the pan in which they are to be cooked (steamed), put them in the pan contain- ing some boiling water, and allow to steam gently for about twenty minutes. Meanwhile prepare and fry in clarified butter or lard some bread croutes about the size of the medaillons. Cook the asparagus tops in salted water, drain, and finish them in the butter in which the fillets were first cooked ; moisten with a little white sauce, and season to taste. Fix the croutes on a hot dish in the form of a crown, dish up the medaillons on these, dress the asparagus ragofit in the centre, pour a little hot white sauce round the base of the dish, and serve the remainder separately in a sauce-boat. The sauce should be Carefully warmed, and any cream left over stirred into it a few minutes before it is required. 949. JPoularde souffl.ee d VOrloff. 1 fat pullet, 1 small chicken, 2 or 3 whites of egg, 1^ pint cream, a few slices fat bacon, 336 THE NEW CENTURY COOKERY BOOK a sliced carrot,. 1 sliced onion, a bouquet garni (No. 2), ^ pint stock, 1 oz. butter, pepper and salt, nutmeg, veloutee or supreme sauce (Nos. 206 and 210), financier e garniture (No. 455). Truss the pullet the same as for boiling, line a braising-pan with slices of bacon, put in the carrot, onion, and bouquet, lay in the pullet, cover the top with the butter, put in a hot oven for ten minutes, moisten with the stock, season, cover with a buttered paper, and braise until about three-parts done. Remove the pullet and let it get cold. Bone the chicken, free the meat from skin and gristle, chop finely, and pound till quite smooth. Rub through a fine sieve, return to the mortar and work in the whites of egg. Season with salt, pepper, a pinch of cayenne, and a suspicion of nutmeg. Whip the cream and mingle with the forcemeat. Untruss the pullet ; with a sharp-pointed knife cut out the breasts and bones, so that it forms an oval case ; place it in a saute-pan (buttered), fill the hollow part with a fourth part of the prepared forcemeat, poach in a moderate oven for twenty minutes, cut the two breast fillets into scollops, range them in two rows on top of the forcemeat, coat with a little sauce, return to the oven for another ten minutes or so, put the remainder of the forcemeat on top, smooth neatly, fasten a paper band round it if necessary, and finish cooking in a moderate oven.

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