A guide to modern cookery

N.B.—Pilaff may also be prepared with cooked fowl, cut into slices which are heated in butter. In this case, garnish the bottoms and sides of a timbale with tomatéd pilaff rice; put the slices of fowl in the middle; cover with rice, and turn out the timbale on the dish. Surround the timbale with a thread of tomato sauce. 1683—SOUFFLES DE VOLAILLE For dinners on a large scale, it is in every way preferable to use raw chicken-meat. For small services, cooked chickenmeat suits perfectly. N.B.—The time allowed for cooking chicken soufflés with cooked chicken-meat is comparatively long, and it is better to cook them a little too much than not enough. For a soufflé made in a quart timbale, and cooked in a moderate oven as directed, allow from about twenty-five to thirty minutes. 1684— SOUFFLE DE VOLAILLE WITH RAW MEAT Prepare two lbs. of mousseline forcemeat of chicken, according to recipe Ne. 195; add to this the whites of four eggs beaten to a stiff froth. Dish in buttered timbales, and cook in a moderate oven. 1685—SOUFFLE DE VOLAILLE WITH COOKED MEAT Finely pound one lb. of the white of cooked chicken-meat ; add thereto six tablespoonfuls of cold, reduced, Béchamel sauce. Rub through tammy. Heat this preparation in a saucepan, without allowing it to boil, and add to it one and one-half oz. of butter, the yolks of five eggs, and the whites of six, beaten to a stiff froth. Dish in a buttered timbale, and cook in a moderate oven. Supréme sauce and the other derivatives of Allemande sauce form the best accompaniments to chicken soufflés. 1686—SOUFFLE DE VOLAILLE A LA PERIGORD This may be made from either one of the two above-mentioned preparations, but there must be added to it three and onehalf oz. of chopped truffles. The preparation is then spread in layers separated by slices of truffle, which should weigh about three and one-half oz. in all, in order to be in proportion to the quantities already given. CoLpD PREPARATIONS OF FOWL. 1687—POULARDE A LA CARMELITE Poach the pullet; raise the suprémes and remove their skin; slice them; coat them with white chaud-froid sauce, and decorate them soberly with pieces of truffle. Trim the carcass: coat it outside with white chaud-froid sauce, and fill it with a fine crayfish mousse, reconstructing it exactly in so doing. Cause a mousse to set in a refrigerator; place the collops of MM 2 supréme neatly upon it, in two rows, and between each row lay a dozen fine crayfish tails shelled and trimmed. Coat the whole with half-melted aspic jelly; set in a deep dish; incrust the latter in a block of ice, and pour enough very good, melting aspic jelly (No. 159) over the pullet to halfimmerse it. 1688—POULARDE AU CHAMPAGNE Stuff a pullet two days beforehand with a whole foie gras studded with truffles and stiffened in butter for twenty minutes. Poéle it in champagne; put it in a cocotte; cover it with its poéling-liquor, containing a sufficient addition of succulent jelly, and leave it to cool. On the morrow remove, by means of a spoon, the grease that has settled on the jelly, and scald the latter twice or thrice with boiling water, in order to remove the last traces of grease. Serve this pullet very cold, in the same cocotte in which it has cooled. 1689—POULARDE EN CHAUD-FROID Poach the pullet; let it cool in its cooking-liquor; cut it up,