A guide to modern cookery

for the preparation of truffled pullets a substitute of a somewhat similar nature to the latter. 1479—POULARDE AU GROS SEL Poach the pullet, and add to it ten small olive-shaped carrots and ten small onions. Dish, and surround the bird with the carrots and the onions, arranged in small heaps. Serve, separately, a sauceboat containing the pullet’s cooking-liquor, and a cellar of kitchen salt. 1480—POULARDE A LA GRECQUE Stuff the pullet with rice, prepared after recipe No. 2253, and _poële_ it. Dish it, and coat it with very strong reduced chicken stock, thickened by means of arrowroot. 1481—POULARDE A LA HONGROISE _Poële_ the pullet. Dish it; coat it with Hongroise sauce, and surround it with timbales of pilaff rice, combined with tomato pulp, cut into dice. Send a Hongroise sauce separately. 1482—POULARDE AUX HUÎTRES Boil the pullet gently in light, white stock, until it is well cooked. With the cooking-liquor prepare a suprême sauce, and add thereto the almost entirely reduced poaching-liquor of twenty-four oysters, one-half pint of cream, and the twenty-four oysters (cleared of their beards). Dish the pullet, and pour this sauce over it. 1483—POULARDE A L’INDIENNE Poach the pullet. Dish it; coat with Indienne sauce, and serve a timbale of rice à l’Indienne, prepared after recipe No. 2254, separately. 1484—POULARDE ISABELLE DE FRANCE Stuff the pullet with rizotto, combined with two oz. of truffle slices and eighteen crayfishes’ tails, and poach it in white stock containing one bottle of Chablis wine. With the pullet’s cooking-liquor prepare a highly-seasoned suprême sauce. Dish the bird on a small cushion; coat it with sauce, and surround it with fine black truffles, cooked in champagne, and set each on a small, round, and slightly hollowed _croûton_ of fried bread. Serve the remainder of the sauce separately. 1485—POULARDE A L’IVOIRE Poach the pullet, keeping it very white. Dish it, and serve it plain. Send, separately, an ivory sauce, a sauceboat of the pullet’s cooking-liquor, and some kind of garnish, such as macaroni or noodles with cream _cèpes_, cucumber, &c. 1486—POULARDE LADY CURZON Stuff the pullet with rice, prepared after recipe No. 2256,