The pullet is thus served very quickly, and in such wise as
to render it a dish of very exceptional gastronomical quality.
N.B.—The name “Sainte Alliance’? which I give to this
dish (a name that Brillat-Savarin employs in his ‘‘ Physiology
492 GUIDE TO MODERN COOKERY
of Taste’’ in order to identify a certain famous toast) struck
me as an admirable title for a preparation in which four such
veritable gems of cookery are found united—the swprémes of a
fine pullet, foie gras, truffles, and ortolans.
This dish was originally served at the Carlton Hotel in 1905.
1516—POULARDE SANTA-LUCIA
Stuff the pullet with truffles, prepared as for No. 1515, and
braise it in Marsala. Dish it on a low cushion, and surround
it with small tartlets of Gnochi ‘‘ 4 la Romaine,’’ alternated with
collops of foie gras, tossed in butter.
1517—POULARDE SICILIENNE
Poach the pullet.
Raise the fillets, leaving the wing-bones on the carcass;
suppress the breast bones, and fill the resulting cavity with
macaroni, cohered with the strong liquor of braised beef ‘‘ a la
Napolitaine,’’ and combined with dice of truffles and foie gras,
cocks’ combs and kidneys.
Envelop the piece in pig’s caul, giving the former its natural
shape; sprinkle with raspings and melted butter, and set in
the oven that the pig’s caul may cook and colour.
Dish on a low cushion, and coat with chicken glaze with
butter.
Surround with tartlet crusts, each garnished with a slice of
the suprémes, covered with a slice of foie gras tossed in butter,
and surmounted by a slice of truffle.
Send a chicken glaze with butter separately.
1518—POULARDE SOUFFLEE
Poach the pullet.
Raise the suprémes, and cut them into thin slices; suppress
the breast-bones by means of scissors, and stuff the bird with
one lb. two oz. of mousseline forcemeat of chicken, combined
with one-third lb. of foie-gras purée✪ POULARDE SOUFFLEE. Spread this preparation
in layers, and between each of the latter set alternate slices of
supréme and truffle.
Reconstruct the bird exactly; smooth its surface; deck it
with bits of truffle, salted tongue, and boiled white of egg;
place the dish on a deep tray containing a little boiling water,
the steam of which assists the poaching of the preparation, and
poach in a moderate oven.
When about to serve, coat the pullet with Allemande sauce
favoured with truffle essence.
N.B.—The use of a bain-marie consisting of a deep pan
POULTRY 493
containing boiling water, wherein the dish which holds the
pullet is placed, is highly recommended, but the ideal method
of poaching this sort of preparations is by means of a steamer.
1519—POULARDE STANLEY
Stuff the pullet with one-half Ib. of rice, three oz. of mush-
rooms, and three oz. of a julienne of truffles. Poach it with
one lb. two oz. of sliced and blanched onions, seasoned with
a pinch of curry. When the pullet is ready, rub the cooking-
liquor and the onions through tammy. Add one-third pint of
Velouté and one-third pint of cream to this cullis; reduce to a
stiff consistence; rub once more through tammy, and finish with
one-sixth pint of cream✪ POULARDE STANLEY.
1520—POULARDE SOUVAROFF
Stuff the pullet with one-half lb. of foie gras and five oz. of
truffles cut into large dice, and three-parts poéle it.
Now put it into a cocotte with ten fair-sized truffles stewed
in Madeira for a few minutes in the same saucepan as that
in which the pullet was poéled. Moisten with one-sixth pint
of veal stock✪ POULARDE SOUVAROFF; close the cocotte; seal the cover with a thread of
paste, and complete the cooking in a moderate oven for thirty
minutes.
Serve the fowl as it stands in the cocotte.
1521—POULARDE SYLVANA
Stuff the pullet with one lb. of mushrooms, tossed in brown
butter, and half-brown it in the oven. ✪ POULARDE SYLVANA
Page 284 · 4 recipe records on this page
Presented as published in 1909. 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
The pullet is thus served very quickly, and in such wise as to render it a dish of very exceptional gastronomical quality.
N.B.—The name “Sainte Alliance’? which I give to this dish (a name that Brillat-Savarin employs in his ‘‘ Physiology
of Taste’’ in order to identify a certain famous toast) struck me as an admirable title for a preparation in which four such veritable gems of cookery are found united—the suprêmes of a fine pullet, foie gras, truffles, and ortolans.
This dish was originally served at the Carlton Hotel in 1905.
1516—POULARDE SANTA-LUCIA
Stuff the pullet with truffles, prepared as for No. 1515, and braise it in Marsala. Dish it on a low cushion, and surround it with small tartlets of Gnochi ‘‘ 4 la Romaine,’’ alternated with collops of foie gras, tossed in butter.
1517—POULARDE SICILIENNE
Poach the pullet.
Raise the fillets, leaving the wing-bones on the carcass; suppress the breast bones, and fill the resulting cavity with macaroni, coated with the strong liquor of braised beef ‘‘ a la Napolitaine,’’ and combined with dice of truffles and foie gras, cocks’ combs and kidneys.
Envelop the piece in pig’s caul, giving the former its natural shape; sprinkle with raspings and melted butter, and set in the oven that the pig’s caul may cook and colour.
Dish on a low cushion, and coat with chicken glaze with butter.
Surround with tartlet crusts, each garnished with a slice of the suprémes, covered with a slice of foie gras tossed in butter, and surmounted by a slice of truffle.
Send a chicken glaze with butter separately.
1518—POULARDE SOUFFLEE
Poach the pullet.
Raise the suprémes, and cut them into thin slices; suppress the breast-bones by means of scissors, and stuff the bird with one lb. two oz. of mousseline forcemeat of chicken, combined with one-third lb. of foie-gras purée. Spread this preparation in layers, and between each of the latter set alternate slices of supréme and truffle.
Reconstruct the bird exactly; smooth its surface; deck it with bits of truffle, salted tongue, and boiled white of egg; place the dish on a deep tray containing a little boiling water, the steam of which assists the poaching of the preparation, and poach in a moderate oven.
When about to serve, coat the pullet with Allemande sauce favoured with truffle essence.
N.B.—The use of a bain-marie consisting of a deep pan
containing boiling water, wherein the dish which holds the pullet is placed, is highly recommended, but the ideal method of poaching this sort of preparations is by means of a steamer.
1519—POULARDE STANLEY
Stuff the pullet with one-half Ib. of rice, three oz. of mushrooms, and three oz. of a julienne of truffles. Poach it with one lb. two oz. of sliced and blanched onions, seasoned with a pinch of curry. When the pullet is ready, rub the cookingliquor and the onions through tammy. Add one-third pint of Velouté and one-third pint of cream to this cullis; reduce to a stiff consistence; rub once more through tammy, and finish with one-sixth pint of cream.
1520—POULARDE SOUVAROFF
Stuff the pullet with one-half lb. of foie gras and five oz. of truffles cut into large dice, and three-parts poéle it.
Now put it into a cocotte with ten fair-sized truffles stewed in Madeira for a few minutes in the same saucepan as that in which the pullet was poéled. Moisten with one-sixth pint of veal stock; close the cocotte; seal the cover with a thread of paste, and complete the cooking in a moderate oven for thirty minutes.
Serve the fowl as it stands in the cocotte.
1521—POULARDE SYLVANA
Stuff the pullet with one lb. of mushrooms, tossed in brown butter, and half-brown it in the oven.
Records on this page
POULARDE SOUFFLEEPOULARDE STANLEYPOULARDE SOUVAROFFPOULARDE SYLVANA