A guide to modern cookery

Put the pullets on a low cushion of rice, placed on a long dish; surround it with the barquettes of mousse, turned out at the last moment; set a chaud-froid-coated slice on each barquette, and distribute crofitons of jelly over the dish. 1699—POULARDE ROSE MARIE Having poached and cooled the pullet, raise its suprémes ; cut these into collops, and coat them with white chaud-froid sauce. Trim the carcass, leaving the wings attached; garnisn it with very smooth and pink, ham mousse, giving the latter the shape of the pullet, and put to set in the refrigerator. Mould in small, oval moulds, as many barquettes of the same ham mousse as there are collops. When the mousse in the fowl has properly set, coat it with chaud-froid sauce, prepared with paprika of a fine, tender, pink shade; decorate according to fancy, and glaze with chicken jelly. Set the pullet on a low cushion of rice, placed on a dish; place the barquettes of ham mousse around it; set a collop on each mousse and a fine slice of truffle on each collop, and border the dish with crotitons of aspic. 1700—POULARDE A LA SAINT-CYR Poéle the pullet in white wine, and leave it to cool in its cooking-liquor. This done, raise the fillets; cut them into regular slices; coat them with white chaud-froid sauce and decorate. Meanwhile, sauté fifteen larks in a mirepoix; remove the fillets of six of them; glaze them with brown, chaud-froid sauce, and decorate them with bits of hard-boiled white of egg. With the remainder of the larks and five oz. of foie gras, prepare a mousse, and use the latter for reconstructing the pullet as explained in the preceding recipes. When the mousse has set properly, coat it with brown, chaud-froid sauce. Arrange the chicken fillets, coated with white, chaud-froid sauce, on either side of the mousse; in the middle put the larks’ fillets, coated with brown, chaud-froid sauce, and let them slightly overlap one another. Set the pullet in a deep, square dish; surround it with melted, chicken jelly; let the latter set, and serve the dish incrusted in a block of ice. 1701I—POULARDE EN TERRINE A LA GELEE Bone the pullet all but the legs, and stuff it with a forcemeat consisting of: three and one-half oz. of veal; three and one-half oz. of fresh pork fat; three and one-half oz. of gratin forcemeat, prepared from fowls’ livers; two tablespoonfuls of brandy; two tablespoonfuls of truffle essence, and the yolk of an egg. In the midst of the stuffing, set half of a raw foie gras and one raw, quartered truffle on each side. Reconstruct the pullet; truss it as for an entrée; cover it with slices of bacon, and poéle in Madeira for one and one-half hours. Leave to half-cool in the cooking-liquor ; withdraw the pullet; remove the slices of bacon, and put it in a terrine just large enough to hold it. Add a little chicken jelly to the bird’s cooking-liquor, which should not have been cleared of grease, but merely strained through a napkin; and pour this sauce over the pullet. Do not serve until twenty-four hours have elapsed, and clear of grease as directed under ‘‘ Poularde au Champagne”’ (No. 1688). Set the terrine in a block of ice, or on a dish with broken ice all round. 1702—TERRINE DE POULARDE EN CONSERVE Prepare the pullet as explained above, and put it in a box just large enough to hold it. Seal up the box; mark the top with a bit of tin; put it in a stewpan with enough water to cover it, and boil for two hours. This done, withdraw the box and cool it, placing it upside down, that the grease may be at the bottom and the breast coated with jelly. 1703—AILERONS DE POULET A LA CARMELITE Poach a chicken a la Reine; let it cool; raise its suprémes and leave the humerus bones attached, after having duly cleared them of all meat; skin the suprémes, and coat them with a little jelly.