Poularde soufflée d'Orloff

Ingredients

• 1 fat pullet
• 1 small chicken
• 2 or 3 whites of egg
• 1^ pint cream
• a few slices fat bacon
• a sliced carrot
• 1 sliced onion
• a bouquet garni (No. 2)
• ^ pint stock
• 1 oz. butter
• pepper
• salt
• nutmeg
• veloutee or supreme sauce (Nos. 206 and 210)
• financier e garniture (No. 455)

Method

1. 1

   Truss the pullet the same as for boiling, line a braising-pan with slices of bacon, put in the carrot, onion, and bouquet, lay in the pullet, cover with butter, and put in a hot oven for ten minutes.

2. 2

   Moisten with stock, season, cover with buttered paper, and braise until about three-parts done.

3. 3

   Remove the pullet and let it cool.

4. 4

   Bone the chicken, chop finely, pound until smooth, rub through a sieve, and work in the whites of egg.

5. 5

   Season with salt, pepper, cayenne, and nutmeg.

6. 6

   Whip the cream and mix with the forcemeat.

7. 7

   Untruss the pullet, cut out the breasts and bones, fill with forcemeat, poach in a moderate oven for twenty minutes, coat with sauce, return to the oven for another ten minutes, and finish cooking.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 277. The excerpt below is the record exactly as published.

salted water, drain, and finish them in the butter in which the fillets were first cooked ; moisten with a little white sauce, and season to taste. Fix the croutes on a hot dish in the form of a crown, dish up the medaillons on these, dress the asparagus ragofit in the centre, pour a little hot white sauce round the base of the dish, and serve the remainder separately in a sauce-boat. The sauce should be Carefully warmed, and any cream left over stirred into it a few minutes before it is required. 949. JPoularde souffl.ee d VOrloff. 1 fat pullet, 1 small chicken, 2 or 3 whites of egg, 1^ pint cream, a few slices fat bacon, 336 THE NEW CENTURY COOKERY BOOK a sliced carrot,. 1 sliced onion, a bouquet garni (No. 2), ^ pint stock, 1 oz. butter, pepper and salt, nutmeg, veloutee or supreme sauce (Nos. 206 and 210), financier e garniture (No. 455)

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