A guide to modern cookery

Meanwhile put one pint of fresh peas into a saucepan, together with ten small new onions, one small lettuce cut julienne fashion, and a faggot consisting of parsley stalks, chervil, and a sprig of mint. Add salt, sugar, two oz. of butter, and mix the whole up together. Moisten with two small tablespoonfuls of water; cover and half-cook, taking care to toss from time to time during the operation. When the pullet is half-cooked, put it into a cocotte lined with a thin layer of paste, overreaching the edges of the cocotte by about two inches. Surround it with a garnish of peas; cover it with a slice of bacon, and close the cocotte with its cover. Draw the overlapping paste over the latter; seal it down with some white of egg, that it may be hermetically closed, and set in the oven for about forty-five minutes. Serve the preparation as it stands in the cocotte. A sauceboat of good chicken gravy may be served separately. 1522—POULARDE TALLEYRAND Poéle the pullet; raise the suprémes, and cut these into large dice. Mix them with an equal quantity of macaroni, cut short, and thickened with cream sauce combined with Parmesan, and add enough foie gras and truffles, cut into large dice, to equal half the weight of the suprémes. Suppress the breast-bones; fill the fowl with the above preparation, and cover the latter with a layer of mousseline forcemeat, reconstructing the bird naturally in so doing. Deck the surface with a crown of truffle slices; cover with buttered paper, and set in the oven (1) to poach the forcemeat, (2) to thoroughly heat the preparation beneath. Dish the pullet; pour a little half-glaze sauce, flavoured with truffle essence and combined with slices of truffle, over the dish, and serve what remains of the sauce separately. 1523—POULARDE TOSCA Stuff the pullet with rice, prepared after No. 2256, and poéle it in short moistening. Dish it on a low cushion of fried bread, and surround it with a garnish of braised, tuberous fennel-roots. Send the pullet’s poéling liquor separately, after having reduced and finished it with butter. 1524—POULARDE TOULOUSAINE Poach the pullet. Dish it; coat it with Allemande sauce, flavoured with mushroom essence, and surround it with the following garnish, arranged in heaps :—Quenelles of mousseline chicken forcemeat ; slices of poached, veal sweetbreads; cocks’ combs and kidneys; cooked and very white button-mushroom heads, and slices of truffle. Serve an Allemande sauce, flavoured with mushroom essence, separately. 1525—POULARDE TRIANON Poach the pullet. Dish it, and surround it with quenelles of chicken forcemeat, stuffed with foie-gras purée. Arrange these quenelles in heaps, and set a nice, whole truffle between each heap. Pierce the pullet with a hatelet, garnished with one grooved mushroom, one fair-sized glazed truffle, and a quenelle decorated with salted tongue. Serve a supréme sauce at the same time. 1526—POULARDE VALENCIENNE Poéle the pullet. Dish it, and surround it with a garnish of rizotto, combined with ham dice. Set a crown of grilled slices of ham upon the rizotto. Serve a well-seasoned tomatéd supréme sauce separately. 1527—POULARDE AU VERT-PRE Poach the pullet. Dish it; coat it with a supréme sauce, finished with printanier butter (No. 157), in the proportion of two oz. per pint of sauce; and surround it with a garnish consisting of peas, French beans, and asparagus-heads, cohered with butter. 1528—POULARDE VICHY Stuff the pullet with ordinary pilaff rice, and braise it white. Dish it, coat it with a supréme sauce, combined with the reduced braising-liquor, and surround with small tartlet crusts, garnished with carrots a la Vichy. 1529—POULARDE VICTORIA Stuff the pullet with truffles and foie gras, and three-parts poéle it, exactly as directed under “‘ Poularde Souvaroff.”’