Take the yolks of five eggs, one pint of cold white
stock, one quart of veloute sauce, the juice of half
a lemon, three-quarters of a pint of mushroom
liquor, salt and pepper. Put the various ingredi-
ents into a thick-bottomed saute pan and mix them
carefully ; then put the pan on an open fire, and
stir the sauce with a metal spatula, lest it burn at
the bottom ; when the sauce has been reduced to
about one quart, add one-third of a pint of fresh
cream✪ Poached Chicken with Mushrooms to it and reduce further for a few minutes.
It should then be passed through a fine strainer
into a sauce tureen and kept moving until it is
cold.
When heated again, pour the sauce over the
pullet. A very small quantity of butter and a small
addition of cream should be added to the sauce at
the very last moment, and away from the fire.
64
POULTRY AND GAME DISHES
POULARDE SOUFFLEE
T>OACH the pullet and raise the supremes from
the breast and cut them into thin slices ;
suppress the breast-bones by means of scissors.
Stuff the pullet with a mixture of one pound two
ounces of “ Mousseline ” forcemeat of chicken,
combined with one-third of a pound of puree of
foie gras. Spread this preparation in layers, and
between each of the layers set alternate slices of
the supremes of chicken and truffle. Reconstruct
the bird exactly ; smooth its surface, and place
the dish upon which it stands on a deep tray con-
taining a little boiling water, and poach in a
moderate oven. The steam of the boiling water
assists the poaching process. When about to serve,
coat the pullet with German sauce, flavoured with
truffle essence. The use of a bain-marie, contain-
ing boiling water wherein the dish which holds the
pullet is placed, is very good, but the best method
of poaching this sort of dish is by means of a
steamer.
CHICKEN (MOUSSELINE) FORCEMEAT
T> EMOVE the tendons from, trim and cut into
cubes, one pound of chicken meat ; season
with one ounce of salt, a little pepper and nutmeg ;
65
THE DUDLEY RECIPES
pound it finely, and when it is reduced to a paste
gradually add the whites of two eggs, working hard
with the pestle meanwhile. Strain through a fine
sieve ; place the forcemeat into a vegetable pan ;
stir it once more for a moment or two with a wooden
spoon, and mix with it gradually one pint of thick
fresh cream✪ Chicken (Mousseline) Forcemeat, working it in very carefully and keep-
ing the receptacle on ice.
Mousseline Forcemeat may be prepared from
any kind of meat, and is particularly suited to pre-
parations of shellfish — or indeed any kind of fish.
Very delicate results are obtained from the process,
also quenelles for garnishing soup.
POULARDE A L’lVOIRE
T30ACH the pullet, keeping it very white ; dish
it and serve it plain. Send separately in a
sauceboat an ivory sauce, and also a sauceboat of
the pullet’s cooking liquor, also some kind of gar-
nish, such as maize, macaroni, rice or mushrooms.
66
POULTRY AND GAME DISHES
POULARDE AUX TRUFFES
Page 24 · 2 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take the yolks of five eggs, one pint of cold white stock, one quart of veloute sauce, the juice of half a lemon, three-quarters of a pint of mushroom liquor, salt and pepper. Put the various ingredients into a thick-bottomed saute pan and mix them carefully ; then put the pan on an open fire, and stir the sauce with a metal spatula, lest it burn at the bottom ; when the sauce has been reduced to about one quart, add one-third of a pint of fresh cream to it and reduce further for a few minutes. It should then be passed through a fine strainer into a sauce tureen and kept moving until it is cold.
When heated again, pour the sauce over the pullet. A very small quantity of butter and a small addition of cream should be added to the sauce at the very last moment, and away from the fire.
POULARDE SOUFFLEE
POACH the pullet and raise the supremes from the breast and cut them into thin slices ; suppress the breast-bones by means of scissors. Stuff the pullet with a mixture of one pound two ounces of “ Mousseline ” forcemeat of chicken, combined with one-third of a pound of puree of foie gras. Spread this preparation in layers, and between each of the layers set alternate slices of the supremes of chicken and truffle. Reconstruct the bird exactly ; smooth its surface, and place the dish upon which it stands on a deep tray containing a little boiling water, and poach in a moderate oven. The steam of the boiling water assists the poaching process. When about to serve, coat the pullet with German sauce, flavoured with truffle essence. The use of a bain-marie, containing boiling water wherein the dish which holds the pullet is placed, is very good, but the best method of poaching this sort of dish is by means of a steamer.
CHICKEN (MOUSSELINE) FORCEMEAT
REMOVE the tendons from, trim and cut into cubes, one pound of chicken meat ; season with one ounce of salt, a little pepper and nutmeg ;
pound it finely, and when it is reduced to a paste gradually add the whites of two eggs, working hard with the pestle meanwhile. Strain through a fine sieve ; place the forcemeat into a vegetable pan ; stir it once more for a moment or two with a wooden spoon, and mix with it gradually one pint of thick fresh cream, working it in very carefully and keeping the receptacle on ice.
Mousseline Forcemeat may be prepared from any kind of meat, and is particularly suited to preparations of shellfish — or indeed any kind of fish. Very delicate results are obtained from the process, also quenelles for garnishing soup.
POULARDE A L’lVOIRE
POACH the pullet, keeping it very white ; dish it and serve it plain. Send separately in a sauceboat an ivory sauce, and also a sauceboat of the pullet’s cooking liquor, also some kind of garnish, such as maize, macaroni, rice or mushrooms.
POULARDE AUX TRUFFES
Records on this page
Poached Chicken with MushroomsChicken (Mousseline) Forcemeat