A guide to modern cookery

Poach the pullet. Dish it; cover it with Allemande sauce, and decorate it on top with slices of truffles and salted tongue cut to the shape of cocks’ combs. Surround with spoon-moulded quenelles of chicken forcemeat, half of which should have been combined with chopped truffles, and the other half with chopped, salted ox-tongue. Arrange the quenelles round the fowl, alternately, and border the dish with a thread of pale glaze. 1501—POULARDE ADELINA PATTI Stuff the pullet with rice, prepared after recipe No. 2256, and poach it in white, chicken stock. Dish it on a low cushion; cover it with a suprême sauce, flavoured with paprika, and surround it with fair-sized artichoke-bottoms, each garnished with a fine truffle, coated with pale meat glaze. Serve separately a sauceboat of the same sauce as that already used in coating the pullet. 1502—POULARDE A LA PAYSANNE Brown the pullet in butter, and put it into an oval _cocotte_. Around it set a garnish consisting of four oz. of the red part of a carrot, three oz. of onion, and two oz. of celery, all three minced somewhat finely. Complete the cooking of the pullet with the vegetables, sprinkling it often the while with good veal stock. Serve the preparation as it stands in the _cocotte_. 1503—POULARDE A LA PÉRIGORD Stuff the pullet with one-half lb. of truffles in the shape of large olives, cooked in two oz. of melted pork fat, and mixed, while hot, with one lb. of fresh, grated pork fat, rubbed through a sieve. String the piece, taking care to close all its openings, and _poële_ it gently. Dish it; coat it with a very fine half-glaze sauce, made from the _poëling_-liquor and finished with truffle essence. 1504—POULARDE PETITE MARIÉE Poach the pullet in a little white stock, and surround it (when setting it to cook) with six small new onions, six small carrots, six small new potatoes, and one-quarter pint of freshly-shelled peas. Set the pullet in a _cocotte_ with the garnish of vegetables, and coat it with its reduced cooking-liquor, combined with some excellent suprême sauce. 1505—POULARDE A