The new century cookery book

Dress the poularde whole on a bed of cooked rice, on a large silver dish ; garnish the sides with financiere previously warmed in a little sauce (arrange the garniture in groups or clusters), pour over some rich veloutée or suprême sauce, and serve hot. Note. — It is safest to test the forcemeat first ; if found too stiff add a little more cream, and if found too liquid add a little more white of egg whipped to a stiff froth. 950. Poularde sautée à la Saint Valentin. — Stewed pullet with finely-chopped truffles, mushrooms, garnished with heads of mushrooms, hard-boiled yolks of eggs, fleurons (small half-moon shapes of puff-paste, baked), and chopped parsley, served with orange sauce (No. 258), reduced with Madeira wine. 951. Poulet en Casserole — Trim a tender fowl the same as for boiling or braising, and rub the skin well with the cut side of a lemon. Take an earthenware or copper stew or braising pan, large enough to hold the fowl, put in two to three ounces of butter, three or four small onions (button onions) peeled and stuck with two cloves, and a full bouquet garni (this means with every herb to hand, but very little of each) ; add to this a handful of bacon cut into dice. Allow to get hot and put in the fowl ; let it cook very gently on the stove for about one hour, baste the fowl frequently and turn it from time to time. When done pour off the fat, season the fowl with salt and pepper ; moisten with a ladleful of rich gravy or a tablespoonful of liquefied meat glaze, put it in the oven for about ten minutes, and baste it well with the liquor. Take up the fowl, untruss, dish it up on a hot dish, strain any liquid remaining in the pan over the fowl, and serve. ENTREES OF POULTRY , ETC. {HOT DISHES) Many people prefer the fowl dressed on a bed of rice ; in which case the rice should be cooked in good stock to the desired consistency. This mode of cooking a fowl is known in France as ‘ poeler,’ and is usually performed upon burning embers or charcoal, the pan used being a fireproof earthenware casserole. It would then be more correct to send the fowl to table in the casserole. 952. Poulet à la Duchesses — 1 boiled chicken {small), 6 oz. lean liam, 12 preserved mushrooms, 2 French gherkins, i pint veloutee (No. 206) or bechamel (No. 202) sauce, 2 yolks of eggs, 1 lb. potatoes, 1 oz. butter, { gill cream, 1 teaspoonful chopped parsley, salt, pepper, grated nutmeg. Free the chicken from skin and bone, and cut the meat into shreds ; cut the ham, mushrooms, and gherkins in a similar manner. Wash, peel, and boil the potatoes, drain, and rub through a fine sieve ; put them in a stewpan, mix with the butter and cream, season with salt, pepper, and a grate of nutmeg ; when thoroughly hot, mix in the egg-yolks-, and keep hot. Bring the sauce to a boil, put in the chicken, ham, and gherkins, stir gently, and let it get hot ; season with pepper and salt. Fill a buttered border-mould with the potatopuree, turn out on a dish, bake in a hot oven for ten minutes. Serve the chicken &c. in the centre, and sprinkle over a little chopped parsley. 953. Poulet à la Hongroise.—l fat tender chicken, 4 oz. butter, f oz. flour, ^ gill white wine, ^ pint milk, 1 dessertspoonful chopped parsley, 1 lemon, paprika pepper, salt, nutmeg, 3 oz. rice, .2 oz. cooked ham or tongue, 1 pint stock.