A guide to modern cookery

with cream, foie gras and truffles, spaghetti, or noodles with cream. Having properly smoothed and arranged the selected garnish, the fowl may now be placed, either at one end of any but a round dish, or on a low cushion of fried bread, on which it may be set firmly. It may also be entirely coated with Mornay sauce, sprinkled with grated cheese, and speedily glazed. When the body of the bird is dished, its garnish should be set round it in fine, tartlet crusts; its _suprêmes_, quickly sliced, should be distributed among the tartlets, and the dish sent to the table with the sauce separately. By this means, it reaches the table hot, it is served quickly and cleanly; and every person gets a slice of meat, and not garnish only, as was so often the case formerly. Instead of tartlets, one may use thin _croûtons_ of bread, of the size of the slices of chicken, and fried in fresh butter. Thus, for a “Poularde à la Derby,” after having stuffed the pullet with rice, suppressed the bones of the breast, and removed the _suprêmes_; all that is necessary is to properly shape the rice, and to dish the fowl on a cushion. This done, prepare as many _croûtons_ and slices of foie-gras, _sautéd_ in butter, as there are diners, and arrange them round the pullet—the slices of foie-gras lying on the _croûtons_. Now, quickly cut the _suprêmes_ into slices; put one of these on each slice of foie-gras, and on each of the latter put a slice of truffle. Put the pullet, thus prepared, in the oven for a few minutes; let it get very hot, and send it to the table with the sauce separately. In the dining-room the Maître-d’hôtel quickly serves the garnished _croûtons_ on hot plates, beside each _croûton_ he puts a tablespoonful of the rice with which the pullet has been stuffed, and, finally, a tablespoonful of sauce. In less than two minutes after its entrance into the dining-room, the pullet is thus served warm to each person. Of course, the above measures refer