A guide to modern cookery

pullet with one-half lb. of noodles, slightly tossed in butter, and _poële_ it. Swill the saucepan with one-quarter pint of champagne. Dish the pullet and surround it with medium-sized truffles, cooked in champagne, alternated with small heaps of cooked and glazed chestnuts, and place a cock’s kidney between each heap. Serve, separately, a half-glaze sauce, flavoured with truffle essence and combined with the reduced swilling-liquor. 1476—POULARDE A LA GODARD Braise the pullet brown. Dish it and surround it with spoon-moulded quenelles of forcemeat, combined with chopped mushrooms and truffles; large oval quenelles, decorated with tongue and truffle; grooved button-mushroom heads; cocks’ combs and kidneys; glazed small lambs’ sweetbreads; and olive-shaped truffles. Slightly coat this garnish with Godard sauce, combined with some reduced braising-liquor, and send what remains of the latter in a sauceboat. 1477—POULARDE A LA GRAMMONT Poach the pullet, and let it half-cool. Now remove the _suprêmes_ and the bones of the breast; fill up the cavity in the carcass with a garnish consisting of larks’ fillets, _sautéd_ just before dishing; grooved button-mushroom heads; cocks’ combs and kidneys; and cohere the whole by means of Béchamel sauce, finished with truffle essence. Slice the _suprêmes_, and return them to their place, setting a slice of truffle between each. Coat the pullet with a stiff Allemande sauce; sprinkle with grated Parmesan and melted butter; glaze quickly, and serve at once. 1478—POULARDE GRAND HÔTEL Cut up the fowl as for a _sauté_ dish, and cook it in butter, under cover. Then set the pieces in a very hot _cocotte_, and distribute thereupon five oz. of raw truffles cut into thick slices and slightly salted and peppered. Swill the sautépan with a few tablespoonfuls of white wine; add a little chicken stock; pour this liquor into the _cocotte_; thoroughly close the latter, and put it in a very hot oven for eight or ten minutes with the view of cooking the truffles. Serve the preparation as it stands in the _cocotte_. N.B.—This dish was invented at the Grand Hotel at Monte Carlo, as a means of offering to those who could not wait