Poularde Rose Marie

Ingredients

• pullet
• white chaud-froid sauce
• ham mousse
• long dish

Method

1. 1

   Poach and cool the pullet, raise its suprémes, and coat them with white chaud-froid sauce.

2. 2

   Trim the carcass and garnish with ham mousse shaped like the pullet.

3. 3

   Coat the mousse with sauce and decorate with truffles.

4. 4

   Set on a cushion of rice on a long dish surrounded by ham mousse barquettes.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 308. The excerpt below is the record exactly as published.

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

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