A guide to modern cookery

LA PIÉMONTAISE Stuff the pullet with two-thirds lb. of rizotto combined with one-half lb. of white sliced truffles, and _poële_ it in the usual way. Dish it, and serve at the same time a thickened chicken gravy to which has been added the reduced _poëling_-liquor. 1506—POULARDE A LA PORTUGAISE Stuff the pullet with three-quarters lb. of rice, combined with five oz. of peeled and _concassed_ tomatoes, cooked in butter. _Poële_ the pullet. Dish it; coat it with a Portugaise sauce, combined with the _poëling_-liquor, and surround it with a garnish of medium-sized tomatoes, stuffed with rice “à la Portugaise.” 1507—POULARDE PRINCESSE Poach the pullet. Dish it, and coat it with an Allemande sauce, flavoured with mushroom essence and finished with two oz. of asparagus-head butter per pint of sauce. Surround it with _croustades_ of Duchesse potatoes, rolled in breadcrumbs and melted butter, fried, emptied, then garnished with asparagus-heads cohered with butter, and each surmounted by a fine slice of truffle. Between each _croustade_ set a faggot of very green asparagus-heads. 1508—POULARDE PRINCESSE HÉLÈNE Stuff the pullet with rice prepared after recipe (No. 2256), and poach it. Dish it; coat it with suprême sauce, and surround it with spinach _subrics_, cooked at the last moment; add to this garnish some shavings of white truffles, barely heated in butter, and set in a shell placed behind the fowl. 1509—POULARDE RÉGENCE Stuff the pullet with one lb. of _mousseline_ forcemeat of chicken, combined with three oz. of crayfish purée, and poach it. Dish it; coat it with Allemande sauce, flavoured with truffle essence, and surround it with the following garnish, arranged in small heaps:—Spoon-moulded quenelles of _mousseline_, chicken forcemeat; white, curled, cocks’ combs; slices of raw foie gras, stamped out with a round cutter, and tossed in butter; small, grooved, cooked, and very white mushrooms; olive-shaped truffles, and one round quenelle decorated with truffles at either end of the dish. 1510—POULARDE DE LA REINE ANNE _Poële_ the pullet. When it is ready, remove the _suprêmes_ and the breast bones, and fill the carcass with a garnish of macaroni and cream, combined with foie