A guide to modern cookery

Stuff the chicken with one-half lb. of good sausage-meat, combined with two oz. of chopped mushrooms fried in butter. Put the chicken in a cocotte with one oz. of butter and six rectangles of blanched breast of bacon, and cook gently in the oven. When about to serve, add two or three tablespoonfuls of veal gravy. Send, separately, six fine chestnuts cooked in consommé. 1642—POULET DE GRAINS MASCOTTE Brown the chicken in butter, and cook it ‘‘ en casserole ’’ with four oz. of potatoes the size and shape of olives and tossed in butter. When the chicken is almost cooked, put it in a cocotte with the potatoes all round, two tablespoonfuls of veal gravy, and two oz. of sliced truffles set upon it. Cover the cocotte; put the chicken in the front of the oven for ten minutes, and serve it as it stands. ce 1643—POULET DE GRAINS AUX MORILLES Prepare this chicken like the one ‘‘ en casserole,’’ and surround it with one-half lb. of morels, tossed in butter for a moment. Complete the cooking under cover, and, when about to serve, finish with one tablespoonful of veal gravy. 1644—POULET DE GRAINS SOUVAROFF Proceed exactly as explained under No. 1520, but reduce the garnish by half. 1645—POULET DE GRAINS TARTARE Proceed as for No. 1636, but serve a Tartare sauce at the same time. CHICKS (POUSSINS) The most perfect example of this class would be the Hamburg chick, were it not for the fact that it is too often kept in confinement and fed on fish, which gives a disagreeable flavour to the young bird. When it is bred rationally, however, this chick is a great delicacy. 1646—POUSSINS CENDRILLON Open the chicks along the back, and brown them in butter, This done, season them with salt and cayenne, and put them between two layers of pork forcemeat. Wrap them in very soft pig’s caul. Dip them in melted butter; roll them in breadcrumbs, and grill them gently for twenty or twenty-five minutes. Dish, and serve a Périgueux sauce separately. 1647—POUSSINS A LA PIEMONTAISE Stuff each chick with one and one-half oz. of white Piedmont truffles, pounded with an equal weight of very fresh pork fat. Now truss them as for an entrée; string them and fry them in butter over a fierce fire. At the end of ten minutes put them in a cocotte; partly surround and cover them with rizotto a la Piémontaise, and complete the cooking in the oven with lid off. A few minutes before serving, sprinkle the rizotto with grated Parmesan; glaze; and, at the last minute, sprinkle with nutbrown butter. 1648—POUSSINS A LA POLONAISE Stuff each chick with one and one-half oz. of gratin forcemeat, two-thirds oz. of soaked and pressed bread-crumbs, onethird oz. of butter, and a pinch of chopped parsley. Truss as for entrées; string; quickly fry the chicks in butter in a very hot oven; put them in a cocotte, and complete their cooking in the oven. At the last moment sprinkle them with a few drops of lemon juice and nut-brown butter, combined with one oz. of bread-crumbs per four oz. of butter. 1649—POUSSINS A LA TARTARE Proceed exactly as for ‘‘ Poulet a la Tartare.’’ 1650—TOURTE DE POUSSINS A LA PAYSANNE Prepare a round layer of short paste, ten inches in diameter. Upon this paste spread two-thirds lb. of sausage-meat, combined with five oz. of dry Duxelles, taking care to leave a margin two inches wide of bare paste all round.