A guide to modern cookery

This done, prepare as many croûtons and slices of foie-gras, sautéd in butter, as there are diners, and arrange them round the pullet—the slices of foie-gras lying on the croûtons. Now, quickly cut the suprémes into slices; put one of these on each slice of foie-gras, and on each of the latter put a slice of truffle. Put the pullet, thus prepared, in the oven for a few minutes; let it get very hot, and send it to the table with the sauce separately. In the dining-room the Maitre-d’hétel quickly serves the garnished croûtons on hot plates, beside each croiton he puts a tablespoonful of the rice with ich the pullet has been stuffed, and, finally, a tablespoonful of sauce. In less than two minutes after its entrance into the diningroom, the pullet is thus served warm to each person. Of course, the above measures refer to the fowl that has to be dished whole and presented; but, when this is not required, the rice withdrawn from the cooked bird need only be set in the centre of a deep, square entrée dish (fitted with a cover), and surrounded by the sliced suprémes, with intercalated slices of foie-gras and truffle. The sauce is also served separately in this case. Cover the dish, so that it may stand and keep hot a few minutes, if necessary, without spoiling. The legs, which are rarely served at a well-ordered dinner, remain in the kitchen together with the carcass. I cannot too strongly recommend the system just described, whenever the circumstances allow of its being put into practice. It is the only one that ensures an efficient service, calculated to give entire satisfaction to all concerned. 1445—POULARDE ALBUFERA Stuff the pullet with the rice prescribed under No. 2256, and poach it. Dish it and coat with Albufera sauce. Surround with small tartlet crusts, garnished with truffles raised by means of a spoon the size of a pea; quenelles of the: same shape; small button mushrooms, and cocks’ kidneys. Cohere this garnish with Albuféra sauce. Between each tartlet, place a slice of salted tongue, cut to the shape of a cock’s comb. 1446—POULARDE ALEXANDRA Having larded the pullet with tongue and truffle, poach it. This done, remove the suprémes, and replace them by mousseline forcemeat; smooth this forcemeat, giving it the shape of the pullet in so doing, and set to poach in the front of the oven. Now, coat the piece with Mornay sauce, and glaze quickly. Dish, and surround with tartlet-crusts garnished with asparagus-heads, cohered with butter; place a collop of the reserved suprémes (which should have been kept hot) on each tartlet, and border the dish with a thread of pale glaze. 1447—POULARDE AMBASSADRICE Stud the pullet with truffles, cover it with a Matignon (No. 227), wrap it in muslin, and braise it. Remove the suprémes; suppress the bones of the breast; fill the carcass with a garnish of asparagus-heads, cohered with butter, and arrange this garnish as already described under No. Slice the suprémes, and put them back on the garnish, in suchwise as to reconstruct the breast of the fowl. Coat the piece with somewhat stiff and fine supréme sauce; dish it, and surround it with lamb sweet-breads, studded with truffles, wh braised and glazed, and alternate the sweetbreads with little faggots of asparagus-heads. 1448—POULARDE ANDALOUSE Poéle the pullet. Dish it, and coat it with its poélingliquor, combined with tomatéd half-glaze sauce. On either side of it set some capsicums, stuffed with rice, and some roundels of egg-plant, seasoned, dredged and tossed in butter ; alternating the two products. 1449—POULARDE A L’ANGLAISE Poach the pullet, and coat it with a Béchamel sauce flavoured with chicken-essence.