A guide to modern cookery

and poach it. Dish it, and coat it with an Indienne sauce. A garnish of _cèpes_ or cucumber with cream may be served at the same time. 1487—POULARDE LOUISE D’ORLÉANS Insert a whole foie gras into the pullet, the former having been studded with truffles, poached for fifteen minutes in some succulent veal stock, and one glassful of old Madeira, and afterwards cooled. Stiffen and colour the pullet for twenty minutes in the oven, sprinkling it with butter the while. Cover it entirely with thick slices of truffles; cover these with slices of bacon, and envelop the whole in a layer of plain dough, which should be well sealed up. Set the pullet, prepared in this way, on a baking-tray; make a slit in the top of the paste for the escape of steam during the cooking process, and cook in a moderate oven for one and three-quarter hours. This pullet is served as it stands, cold or hot. 1488—POULARDE A LA LOUISIANE Stuff the pullet with one lb. of maize with cream, combined with one and one-half oz. of capsicums cut into dice, and _poële_ it. Dish it and border it, on either side, with timbales of rice and fried bananas, arranged alternately. At either end of the dish set a _croustade_ of lining paste, garnished with maize “à la crème.” 1489—POULARDE A LA LUCULLUS Braise the pullet. Dish it, and surround it with (1) fine truffles, cooked in champagne, alternated with (2) large, round quenelles of _mousseline_ forcemeat. At either end of the dish, which should be oval, set a small silver shell of the same height as the cushion on which the pullet lies. Garnish these shells with very white, curled cocks’ combs and cocks’ kidneys. Add the reduced braising-liquor to a half-glaze sauce, flavoured with truffle essence; cover the bottom of the dish with some of this sauce, and send what remains, separately, in a sauceboat. 1490—POULARDE A LA MANCINI Poach the pullet. Remove the _suprêmes_; suppress the bones of the breast without touching either the pinions or the legs, and set the carcass, thus prepared,