A guide to modern cookery

of braised celery. Dish the pullet; surround it with the braised celery, and cover the latter with the _poëling_-liquor. 1454—POULARDE AUX CHAMPIGNONS A BRUN _Poële_ the pullet, and swill the saucepan with mushroom essence. Add this swilling-liquor (reduced) to one-quarter pint of half-glaze with Madeira. Dish the pullet, and surround it with twenty grooved and cooked mushroom-heads. Serve separately the reduced half-glaze, to which add two oz. of fresh butter. 1455—POULARDE AUX CHAMPIGNONS A BLANC Poach the pullet. Dish it, and coat it with an Allemande sauce flavoured with mushroom essence. Surround it with twenty grooved, cooked and very white mushroom-heads. 1456—POULARDE CHANOINESSE Prepare a “Poularde Soufflée” after recipe No. 1518. Dish it, and surround it with small heaps of crayfishes’ tails, alternated with small _croûtons_ of fried bread, on each of which place a collop of the _suprêmes_. Finish off with a slice of truffle on each collop of the _suprêmes_. Serve a Mornay sauce, finished with crayfish butter, separately. 1457—POULARDE CHÂTELAINE _Poële_ the pullet without letting it acquire too much colour. Dish it, and surround it with small artichoke-bottoms, stewed in butter and garnished with Soubise. Alternate the artichoke-bottoms with small heaps of chestnuts cooked in consommé and glazed. Pour a little thickened _poëling_-liquor on the bottom of the dish, and serve what remains of it, separately, in a sauceboat. 1458—POULARDE CHEVALIÈRE Remove the _suprêmes_, and the minion fillets. Lard the former with two rows of truffles and two rows of tongue; trim the minion fillets; make five or six slits in each; insert a thin slice of truffle half-way into each slit, and draw the respective ends of the two fillets together in suchwise as to form two rings. Put the _suprêmes_ and the minion fillets each into a buttered sautépan, and cover the latter. Remove the pullet’s legs, keeping the skin as long as possible; bone them to within one and one-third inches of the joints, and cut off the claws, aslant, just below the same joints. Garnish the boned regions with godiveau prepared with cream close the opening by means of a few stitches of