A guide to modern cookery

on a very low cushion of bread or rice, so that it may be steady. Fill the carcass with macaroni, cohered with cheese and cream, and combined with three oz. of foie gras in dice, and one-half oz. of a _julienne_ of truffles. Slice the _suprêmes_, and reconstruct them on the macaroni, placing a fine slice of truffle between each. Coat the pullet with a stiff and unctuous cream sauce; sprinkle with grated cheese, and glaze quickly at the salamander. Serve separately a creamy suprême sauce. 1491—POULARDE MARGUERITE DE SAVOIE Fry quickly ten larks in butter, insert these into a fine pullet, and braise the latter in veal stock and white Savoy wine, in equal quantities. Prepare a milk polenta (No. 2294); spread it on a tray in layers one inch thick, and let it cool. Now stamp it with a round cutter one and one-half inches in diameter, and, a few minutes before serving, dredge these roundels of polenta, and brown them in clarified butter. Just before dishing up, sprinkle them with grated Parmesan, and glaze them quickly at the salamander. Dish the pullet on a very low cushion of fried bread; surround it with the glazed roundels of polenta; pour a little of the fowl’s cooking-liquor, thickened, over the dish, and send what remains of it in a sauceboat. Serve at the same time a vegetable-dish of white Piedmont truffles, slightly heated in a little butter and some consommé. 1492—POULARDE A LA MÉNAGÈRE Poach the pullet in some rather gelatinous white stock. Slice six carrots, six new potatoes, six new onions; put the whole into a saucepan, and cook gently in the fowl’s poaching-liquor, with the lid of the saucepan off. When the vegetables are cooked, and the liquor is sufficiently reduced, set the pullet in a special oval _cocotte_, and cover it with the prepared vegetables and their cooking-liquor. 1493—POULARDE MIREILLE _Poële_ the pullet. Dish it; surround it with small timbales of rice with saffron, alternated with tartlet crusts, garnished with _concassed_ tomatoes cooked in butter, and set a fine, stoned olive on each tartlet. Serve a