A guide to modern cookery

Boil the pullet gently in light, white stock, until it is well cooked. With the cooking-liquor prepare a supréme sauce, and add thereto the almost entirely reduced poaching-liquor of twenty-four oysters, one-half pint of cream, and the twenty-four oysters (cleared of their beards). Dish the pullet, and pour this sauce over it. 1483—POULARDE A L’INDIENNE Poach the pullet. Dish it; coat with Indienne sauce, and serve a timbale of rice a l’Indienne, prepared after recipe No. 2254, separately. 1484—POULARDE ISABELLE DE FRANCE Stuff the pullet with rizotto, combined with two oz. of truffle slices and eighteen crayfishes’ tails, and poach it in white stock containing one bottle of Chablis wine. With the pullet’s cooking-liquor prepare a highly-seasoned supréme sauce. Dish the bird on a small cushion; coat it with sauce, and surround it with fine black truffles, cooked in champagne, and set each on a small, round, and slightly hollowed crotiton of fried bread. Serve the remainder of the sauce separately. 1485—POULARDE A L’IVOIRE Poach the pullet, keeping it very white. Dish it, and serve it plain. Send, separately, an ivory sauce, a sauceboat of the pullet’s cooking-liquor, and some kind of garnish, such as macaroni or noodles with cream, cèpes, cucumber, &c. 1486—POULARDE LADY CURZON Stuff the pullet with rice, prepared after recipe No. 2256, and poach it. Dish it, and coat it with an Indienne sauce. A garnish of cépes or cucumber with cream may be served at the same time. 1487—POULARDE LOUISE D’ORLEANS Insert a whole foie gras into the pullet, the former having been studded with truffles, poached for fifteen minutes in some succulent veal stock, and one glassful of old Madeira, and after wards cooled. Stiffen and colour the pullet for twenty minutes in the oven, sprinkling it with butter the while. Cover it entirely with thick slices of truffles; cover these with slices of bacon, and envelop the whole in a layer of plain dough, which should be well sealed up. Set the pullet, prepared in this way, on a baking-tray; make a slit in the top of the paste for the escape of steam during the cooking process, and cook in a moderate oven for one and three-quarter hours. This pullet is served as it stands, cold or hot. 1488—POULARDE A LA LOUISIANE Stuff the pullet with one lb. of maize with cream, combined with one and one-half oz. of capsicums cut into dice, and poéle it. Dish it and border it, on either side, with timbales of rice and fried bananas, arranged alternately. At either end of the dish set a croustade of lining paste, garnished with maize ‘‘a la créeme.”’ 1489—POULARDE A LA LUCULLUS Braise the pullet. Dish it, and surround it with (1) fine truffles, cooked in champagne, alternated with (2) large, round quenelles of mousseline forcemeat. At either end of the dish, which should be oval, set a small silver shell of the same height as the cushion on which the pullet lies. Garnish these shells with very white, curled cocks’ combs and cocks’ kidneys. Add the reduced braising-liquor to a halfglaze sauce, flavoured with truffle essence; cover the bottom of the dish with some of this sauce, and send what remains, separately, in a sauceboat. 1490—POULARDE A LA MANCINI Poach the pullet. Remove the suprémes; suppress the bones of the breast without touching either the pinions or the legs, and set the carcass, thus prepared, on a very low cushion of bread or rice, so that it may be steady. Fill the carcass with macaroni, cohered with cheese and cream, and combined with three oz. of foie gras in dice, and one-half oz. of a julienne of truffles. Slice the suprémes, and reconstruct them on the macaroni, placing a fine slice of truffle between each. Coat the pullet with a stiff and unctuous cream sauce; sprinkle with grated cheese, and glaze quickly at the salamander.