A guide to modern cookery

tomato sauce separately. 1494—POULARDE A LA MONTBAZON Stud the pullet with truffles, and poach it. Dish it; coat it with suprême sauce, and surround it with poached lamb sweetbreads, spoon-moulded quenelles of _mousseline_, chicken forcemeat, and grooved mushroom heads, arranged alternately. Serve a suprême sauce separately. 1495—POULARDE A LA MONTE CARLO Poach the pullet. Dish it; coat it with suprême sauce, and surround it on the one side with quenelles of pink, _mousseline_, chicken forcemeat, and on the other with a border of fair-sized, very black truffles. 1496—POULARDE A LA MONTMORENCY Lard the pullet with truffles, and braise it in Madeira. Set it on an oval dish, and, at either end of the latter, place a fine, decorated quenelle; on either side of the fowl arrange some artichoke-bottoms, garnished with asparagus-heads, cohered with butter. Serve separately a half-glaze sauce with Madeira, to which the braising-liquor of the pullet has been added. 1497—POULARDE A LA NANTUA Poach the pullet. Dish it; coat it with a suprême sauce, finished with crayfish butter, and surround it with small heaps of quenelles with crayfish butter, crayfishes’ tails, and slices of truffle. 1498—POULARDE A L’ORIENTALE Stuff the pullet with one lb. of pilaff rice with saffron, and poach it. Remove its _suprêmes_; suppress the breast-bones by means of scissors, without touching the rice, and coat the latter with Béchamel sauce coloured with tomato sauce and flavoured with saffron. Dish; reconstruct the sliced _suprêmes_ on the rice, and set between each slice another of chow-chow stewed in butter. Cover the pullet with the same sauce as that indicated above, and surround it with quarters of chow-chow cooked in butter, or serve this garnish separately. 1499—POULARDE AUX ŒUFS D’OR _Poële_ the pullet without letting it acquire overmuch colour. Strain the _poëling_-liquor; clear it of all grease; add thereto a little tomato purée, and thicken it with arrowroot. Finish with three oz. of butter, the juice of half a lemon, and a little cayenne. Dish the pullet; surround it with a border of egg-shaped croquettes of egg with truffles, and send the sauce separately. 1500—POULARDE A LA PARISIENNE