A guide to modern cookery

Dish it and surround it with slices of salted tongue, laid tile-fashion on either side; and heaps of carrots and turnips (cut to the shape of balls) and peas and celery, at either end. All these vegetables should be cooked a l’anglaise; 1.e., either in boiling water or in steam. 1450—POULARDE A L’AURORE Poach the pullet without colouration; dish it, and coat it with an “‘ Aurore Sauce’’ (No. 60). Surround it with mediumsized, decorated quenelles; and trimmed oval slices of salted tongue, arranged according to fancy. 1451—POULARDE A LA BEAUFORT Stuff the pullet with a fine foie-gras, stiffened in the oven for twenty minutes with a little Madeira, and cooled. Fill up the pullet with a little, fine sausage-meat; stud it with truffles, and braise it in short moistening. Dish it on a low cushion, and surround it with braised, lambs’ tongues, alternated with artichoke-bottoms, garnished with a rosette of Soubise purée. As an adjunct, use the braising-liquor, cleared of all grease. 1452—POULARDE BOUILLIE A L’ANGLAISE Cook the pullet in light, white stock with one lb. of breast of bacon and a garnish of vegetables as for pot-au-feu. Dish, and surround with the bacon, cut into slices. Serve, separately, an English parsley sauce, and a sauceboat of the pullet’s cooking-liquor. 1453—POULARDE AUX CELERIS Poéle the pullet, and baste it towards the close of the operation with strong veal stock. Prepare a garnish of braised celery. Dish the pullet; surround it with the braised celery, and cover the latter with the poéling-liquor. 1454—POULARDE AUX CHAMPIGNONS A BRUN Poéle the pullet, and swill the saucepan with mushroom essence. Add this swilling-liquor (reduced) to one-quarter pint of half-glaze with Madeira. Dish the pullet, and surround it with twenty grooved and cooked mushroom-heads. Serve separately the reduced halfglaze, to which add two oz. of fresh butter. 1455—POULARDE AUX CHAMPIGNONS A BLANC Poach the pullet. Dish it, and coat it with an Allemande sauce flavoured with mushroom essence. Surround it with twenty grooved, cooked and very white mushroom-heads. 1456—POULARDE CHANOINESSE Prepare a ‘‘ Poularde Soufflée ’’ after recipe No. 1518. Dish it, and surround it with small heaps of crayfishes’ tails, alternated with small croûtons of fried bread, on each of which place a collop of the suprémes. Finish off with a slice of truffle on each collop of the suprémes. Serve a Mornay sauce, finished with crayfish butter, separately. 1457—POULARDE CHATELAINE Poéle the pullet without letting it acquire too much colour. Dish it, and surround it with small artichoke-bottoms, stewed in butter and garnished with Soubise. Alternate the artichoke-bottoms with small heaps of chestnuts cooked in consommé and glazed. Pour a little thickened poéling-liquor on the bottom of the dish, and serve what remains of it, separately, in a sauceboat. 1458—POULARDE CHEVALIERE Remove the suprémes, and the minion fillets. Lard the former with two rows of truffles and two rows of tongue; trim the minion fillets; make five or six slits in each; insert a thin slice of truffle half-way into each slit, and draw the respective ends of the two fillets together in suchwise as to form two rings. Put the suprémes and the minion fillets each into a buttered sautépan, and cover the latter. Remove the pullet’s legs, keeping the skin as long as possible; bone them to within one and one-third inches of the joints, and cut off the claws, aslant, just below the same joints. Garnish the boned regions with godiveau prepared with cream close the opening by means of a few stitches of strong cotton, and truss each leg in such a manner as to imitate a small duck. Poach these stuffed legs in stock made from the pullet’s carcass.