A guide to modern cookery

In front of the pullet set a small, silver shell, in which shape a pyramid of large cocks’ combs, heated in butter. 1463—POULARDE EN DEMI-DEUIL Between the skin and the fillets of the fowl insert a few fine slices of raw truffle. Lard the pullet and poach it. When it is ready, strain the cooking-liquor through a napkin; reduce it, and add it to a very white suprême sauce, containing slices of truffle. Dish the pullet; cook it with some of the sauce, and send what remains, separately, in a sauceboat. 1464—POULARDE DEMIDOFF _Poële_ the pullet. When it is three-parts done, put it into a _cocotte_ and surround it with the following garnish, prepared in advance and stewed in butter; viz:—one-half lb. of carrots and five oz. of turnips, cut into grooved crescents, one inch in diameter; five oz. of small onions cut into thin roundels, and five oz. of celery. Complete the cooking of the pullet with this garnish, and add to it, when about to serve, three oz. of truffles, cut to the shape of crescents, and one-sixth pint of chicken stock. Serve the preparation in the _cocotte_, after having cleared the liquor of all grease. 1465—POULARDE DERBY Stuff the pullet with rice, prepared after recipe No. 2256; and _poële_ it. Dish, and surround it with collops of foie-gras, tossed in butter (each set on a small, fried _croûton_), and alternate these with large, whole truffles, cooked in champagne. As an adjunct, serve the pullet’s cooking-liquor, cleared of all grease, combined with the cooking-liquor of the truffles and one-sixth pint of veal gravy. Reduce the whole to one-sixth pint and thicken with arrow-root. 1466—POULARDE DIVA Stuff the pullet with rice, prepared after recipe No. 2256, and poach it without colouration. Dish it, and coat it with suprême sauce, flavoured with paprika. Send a garnish consisting of _cèpes_ with cream, separately. N.B.—This dish was served for the first time to Mme. Adelina Patti, the great singer. 1467—POULARDE DEVONSHIRE Bone the breast of a fine pullet; season it inside, and fill it with a chicken forcemeat, prepared with cream and