A guide to modern cookery

Serve separately a creamy supréme sauce. 1491—POULARDE MARGUERITE DE SAVOIE Fry quickly ten larks in butter, insert these into a fine pullet, and braise the latter in veal stock and white Savoy wine, in equal quantities. Prepare a milk polenta (No. 2294); spread it on a tray in layers one inch thick, and let it cool. Now stamp it with a round cutter one and one-half inches in diameter, and, a few minutes before serving, dredge these roundels of polenta, and brown them in clarified butter. Just before dishing up, sprinkle them with grated Parmesan, and glaze them quickly at the salamander. Dish the pullet on a very low cushion of fried bread; surround it with the glazed roundels of polenta; pour a little of the fowl’s cooking-liquor, thickened, over the dish, and send what remains of it in a sauceboat. Serve at the same time a vegetable-dish of white Piedmont truffles, slightly heated in alittle butter and some consommé. 1492—POULARDE A LA MENAGERE Poach the pullet in some rather gelatinous white stock. Slice six carrots, six new potatoes, six new onions; put the whole into a saucepan, and cook gently in the fowl’s poachingliquor, with the lid of the saucepan off. When the vegetables ’ are cooked, and the liquor is sufficiently reduced, set the pullet in a special oval cocotte, and cover it with the prepared vegetables and their cooking-liquor. 1493—POULARDE MIREILLE Poéle the pullet. Dish it; surround it with small timbales of rice with saffron, alternated with tartlet crusts, garnished with concassed tomatoes cooked in butter, and set a fine, stoned olive on each tartlet. Serve a tomato sauce separately. 1494—POULARDE A LA MONTBAZON Stud the pullet with truffles, and poach it. Dish it; coat it with supréme sauce, and surround it with poached lamb sweetbreads, spoon-moulded quenelles of mousseline, chicken forcemeat, and grooved mushroom heads, arranged alternately. Serve a supréme sauce separately. 1495—POULARDE A LA MONTE CARLO Poach the pullet. Dish it; coat it with supréme sauce, and surround it on the one side with quenelles of pink, mousseline, chicken forcemeat, and on the other with a border of fair-sized, very black truffles. 1496—POULARDE A LA MONTMORENCY Lard the pullet with truffles, and braise it in Madeira. Set it on an oval dish, and, at either end of the latter, place a fine, decorated quenelle; on either side of the fowl arrange some artichoke-bottoms, garnished with asparagus-heads, coated with butter. Serve separately a half-glaze sauce with Madeira, to which the braising-liquor of the pullet has been added. 1497—POULARDE A LA NANTUA Poach the pullet. Dish it; coat it with a supréme sauce, finished with crayfish butter, and surround it with small heaps of quenelles with crayfish butter, crayfishes’ tails, and slices of truffle. 498—POULARDE A L’ORIENTALE Stuff the pullet with one lb. of pilaff rice with saffron, and poach it. Remove its suprémes; suppress the breast-bones by means of scissors, without touching the rice. and coat the latter with Béchamel sauce coloured with tomato sauce and flavoured with saffron. Dish; reconstruct the sliced swprémes on the rice, and set between each slice another of chow-chow stewed in butter. Cover the pullet with the same sauce as that indicated above, and surround it with quarters of chow-chow cooked in butter, or serve this garnish separately. 1499—POULARDE AUX (EUFS D’OR Poéle the pullet without letting it acquire overmuch colour. Strain the poéling-liquor; clear it of all grease; add thereto a little tomato purée, and thicken it with arrowroot. Finish with three oz. of butter, the juice of half a lemon, and a little cayenne. Dish the pullet; surround it with a border of egg-shaped croquettes of egg with truffles, and send the sauce separately. 1500—POULARDE A LA PARISIENNE