Cassell's dictionary of cookery

Poularde (a la Royal). — Bone the bird. Unless the cook is experienced, this had better be done by the poulterer. Fill it with mushroom forcemeat, which will be improved by the addition of a boiled sweetbread. Truss it securely, cover it with thin slices of fat bacon, put oiled paper over this, and tie it on with twine. Put it down at some distance from a clear fire until it is heated through, then draw it nearer, and baste liberally until it is done enough. About a quarter of an hour before it is taken down remove the paper and bacon, and let the bird brown nicely. Dish it on a puree of chestnuts prepared as follows : — Peel the outer rind from half a hundred sound Spanish chestnuts; throw them into a saucepan of hot water, and let them remain upon the fire until the inner brown skin can be easily removed. Pour the water from them, throw them into cold water, peel, and wipe them with a soft cloth. Put them into a stewpan with a pint of cold milk, and let them simmer very gently until they are quite soft. Drain them, and rub them while hot through a wire sieve. Put the pulp into a stewpan with two table-spoonfuls of milk or cream, a slice of butter, a lump of sugar, and a little pepper and salt. Stir the puree over the fire till it is quite hot, and it is ready for the capon. Time to roast the capon, about an hour and a quarter. One hour to simmer the chestnuts. Probable cost, uncertain. Sufficient for five or six persons. Poularde (a Stamboul). — Draw the bird carefully, and wipe it out with a damp cloth. Boil half a pound of best rice till it is tender, then drain the liquid from it, and lay it on a sieve before the fire to swell. Moisten part of it slightly with a little highly-seasoned veal stock, and fill the bird with it. Truss it firmly and securely, cover with thin slices of bacon, fasten oiled paper over this, and lay the bird down to a clear fire. Baste liberally, and a quarter of an hour before it is taken down remove the paper and bacon, and let the bird brown nicely. Moisten the remainder of the rice with veal stock, place it on a hot dish, and lay the capon upon it. Garnish the dish with I slices of lemon, or fresh barberries if they can be had. Probable cost, variable. Sufficient for five or six persons. Poularde, G-alantine of (an excellent supper dish). — This dish is always served cold. Split a poularde up the back, and bone it without injuring the skin. If the cook is not experienced in the art of boning poultry, this had better be done by the poulterer. Lay it flat upon the table breast downwards, and season with pepper, salt, and aromatic spices. Spread on it a layer an inch thick either of nicelyseasoned sausage-meat or of good forcemeat, and lay on this long slices of cold boiled tongue or ham, and a few small black truffles, if these are obtainable. Repeat these layers until the galantine is sufficiently filled up. Sew it up securely with twine, as nearly as possible in its original form, roll it lightly in an oiled cloth, and fasten the ends with string. Lay the bones and any trimmings of meat that may be at hand into a stewpan. If there are none, a caK's foot must be used. Lay the fowl upon these, and add a large onion stuck with one clove, a bunch of parsley, a sprig of thyme, a bay-leaf, a carrot, and as much good veal stock as will barely cover the fowl.