Poularde a la Saint-Cyr

Ingredients

• pullet
• fifteen larks
• white chaud-froid sauce
• dish

Method

1. 1

   Poéle the pullet in white wine and cool in its cooking-liquor.

2. 2

   Raise the fillets and cut into slices, coating with white chaud-froid sauce.

3. 3

   Sauté larks, glaze some, and decorate with hard-boiled egg whites.

4. 4

   Serve on a dish.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 307. The excerpt below is the record exactly as published.

dish, alternating them with oval slices of salted tongue. Garnish their midst with a salad of French beans, cut lozenge-form and cohered with aspic. 1691—CHAUD-FROID FELIX FAURE Raise the suprémes of a fine pullet; cut them in two in the thick part, without separating them, and slightly flatten them. Lay them on a piece of linen; season them; and, on one of their halves, spread a layer of foie-gras purée thickened with a little chicken forcemeat. Upon this layer set some rectangles of raw foie gras, one-third in. thick; cover with purée, set some slices of truffle upon the latter; coat again with purée; moisten with white of egg, and over the whole press the other half of the swpréme. Wrap each supréme, prepared in this way, in a piece of muslin; poach them in a moderate oven, after having moistened them to within half their height with chicken stock; and leave them to cool in their cooking-liquor under slight pressure. This done, take off the muslin, and cut each supréme into ten or twelve medallions. Envelop each medallion in a mousse of chicken made with the meat of the poached eggs, and leave to set. Then coat each medallion with white chaud-froid sauce, and deck each with a fine slice of truffle. Clothe a dome-mould with a fine chicken jelly, and decorate it with slices of truffle; put the medallions inside, proceeding as for an aspic, and leave to set. When about to serve, turn out on a Serviette. 1692—CHAUD-FROID DE POULARDE A LA GOUNOD Raise the swprémes of a poached pullet, and cool them under pressure. $34 GUIDE TO MODERN COOKERY Then cut them into rectangles of equal sizes; and, if neces- sary, bisect them in the thickness. Prepare a slab of mousse (made from the legs and the trimmings), twice as thick as the rectangles. Smoothen this mousse neatly, and put it in the refrigerator that it may get firm. This done, cut it into pieces exactly equal in size to the suprémes; to do this, all that is necessary is to stick the latter on the mousse by means of jelly. Now coat each supréme garnished with mousse with white chaud-froid sauce, and decorate with a bar of notes, imitated with truffles. Set in a square, deep silver dish; cover with limpid and melting chicken jelly; leave to set, and serve the dish incrusted in a block of ice. 1693—CHAUD-FROID DE POULARDE A LA ROSSINI Prepare the pieces as for ordinary chaud-froid, and coat them with chaud-froid sauce combined with a quarter of its bulk of very smooth foie-gras purée. Decorate each piece with a lyre composed of truffle stamped out with a “‘lyre’”’ fancy-cutter, set them on a deep, square dish, and cover with chicken jelly as above. 694—POULARDE A LA DAMPIERRE Completely bone the pullet’s breast, and stuff it with a preparation of chicken forcemeat (No. 200). Sew up the piece, truss it as for an entrée, and poach it in a chicken stock. When it is cold, trim it, and coat it with a white chaud-froid sauce, combined with a little almond milk. Glaze with aspic jelly, and set it, without decorating it, on a low cushion lying on a long dish. Surround it with six small, ham mousses and six small, chicken mousses, moulded in deep dariole-moulds, and arranged alternately. Border the dish with croatons of jelly, cut very neatly. 1695—POULETS A L’ECARLATE Bone the breasts of three fair-sized chickens; stuff and poach them as explained above. When they are quite cold, cover them with white chaud-froid sauce; decorate with pieces of truffle; glaze with aspic jelly, and leave to set. This done, set them upright on a dish, letting them lean one against the other. Between each chicken set a salted calf’s tongue, upright, with the tip of the tongue pointing upwards; aad, on either side of the tongues, a large glazed truffle. POULTRY 535 Border the dish with fine crofitons of jelly, and serve a mayonnaise sauce at the same time. 1696—POULARDE A LA LAMBERTYB Poach the pullet and let it cool thoroughly. Raise the suprémes, suppress the bones of the breast and garnish the cavity with a cold chicken mousse, combined with a quarter of its volume of foie-gras purée, shaping the latter in such wise as to reconstruct the bird. Cut the suprémes into thin, long slices; coat them with white chaud-froid sauce, and place them on the mousse, pressing them lightly one upon the other. Deck with pieces of truffle; glaze with chicken jelly; set in a square, entrée dish, and surround with melted jelly. When about to serve, incrust the dish in a block of ice. 1697—POULARDE A LA NEVA Stuff the pullet with chicken forcemeat (No. 200), combined with foie gras and truffles, cut into dice; poach it in chicken stock and let it cool. This done, coat the piece with white chaud-froid sauce, decorate with jelly, and leave to set. Set the pullet on a cushion of rice, lying on a long dish. Behind the bird, arrange a fine, vegetable salad in a shell of carved rice, or in a large, silver shell. Border the dish with neatly-cut crotitons of pale jelly. 1698—POULARDE ROSE DE MAI Poach the pullet and, when it is quite cold, raise its suprémes and remove the bones of the breast. Coat the carcass with a white chaud-froid sauce; decorate as fancy may dictate; garnish with a mousse of tomatoes (No. 814), and arrange the latter in such wise as to reconstruct the bird. Slice the suprémes; coat them with white chaud-froid sauce; decorate with truffles, and glaze with chicken jelly. Garnish with the same mousse as that already used for the pullet, as many small, barquette-moulds as there are chaud-froid-coated slices, and leave to set. 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 bar- quette, 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 536 GUIDE TO MODERN COOKERY 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

Cook this with the app: pantry check, scaling, and the assistant.