Cassell's dictionary of cookery

Poulet en Cotelettes.— Chicken cutlets may either be made of the legs onl)^ of three or four fowls, the superior parts of which have been used in other ways, or a fresh chicken may be divided into cutlets. When the legs only are used, cut out the thigh-bone, and leave the drumstick untouched. Cover the joints with slices of fat bacon, and stew in nicely-seasoned stock until they are quite tender. Lift them out, put them between two dishes with a weight over them, and let them get quite cold. Trim them neatly, and rub them with a savoury powder made of a teaspoonful of salt, a pinch of cayenne, a quarter of a tea-spoonful of powdered mace, and the eighth of a small nutmeg grated. Dip them in beaten egg and then into bread-crumbs, and fry them in hot fat till they are lightly browned. These cutlets may either be served without sauce, with the juice of a lemon squeezed over them, or they may have white or brown sauce poured round them. The sauce may be made by stewing the bones and trimmings of the chicken. If a whole chicken is used, the bones should be removed, and six cutlets should be made by flattening and shaping neatly the legs, wings, breast, and merry-thought. They should then be rubbed with the savoury powder, egged, breaded, and fried, as above. Time, three or four minutes to fry the cutlets which have been already dressed ; ten minutes to fry those from a fresh chicken. Probable cost of chickens, 2s. 6d. to 3s. 6d. each. Sufficient, allow two cutlets for each person. Poulette, Cucumbers a la [sec Cucumbers a la Poulette). Poulette Sauce. — Take an ounce of fresh butter ; cut from it a little piece the size of a nut, and melt the rest in a stewpan. Slix an ounce of flour smoothly with it, and stir the paste over the fire for three minutes, then add gradually a pint of boiling stock. Stir the POU (643) POU sauce over the fire for a quarter of an hour. Draw it away for a minute that it may cool slightly, and mix with it the yolks of two eggs which have been beaten up with two tablespoonfuls of thick cream. Simmer the sauce again until it begins to thicken, but it must not boil. Add to it a table-spoonful of chopped parsley, a little pepper and salt, and a dozen mushroom buttons, and pour it into the tureen. Just before sending to table stii' into it the little piece of butter which was reserved : then servo immediately. To prepare the mushrooms, remove the stalks and peel them. Put them into a stewpan with a table-spoonful of lemon juice and a table-spoonfid of water. Shake them over the fire for a minute or two till they have absorbed the juice. Put an ounce of butter with them, and boil over a quick fire for five minutes. Turn them into a basin, cover them over, and they are ready for the sauce. Time, altogether, half an hour. Probable cost. Is. 6d. Sufficient for six or seven persons. Poultry. — Under this head are included domestic birds which are reared for the table, and for their eggs, feathers, &c. The poultry of this country are the common domestic fowl, the turkey, the duck, and the goose ; to which some would add the guinea-fowl, and the peacock. In the following table, drawn up by Dr. Kitchiner, we have the particular seasons for various kinds of poultry and game : — Poultry and, Come into Game. Season. Continue. Cheapest. (-Spring To be had")