A guide to modern cookery

gras and truffle dice. Cover the macaroni with Mornay sauce; glaze quickly, and dish the pullet on a low cushion. Surround it with small tartlet crusts garnished with cocks’ combs and kidneys, cohered with Allemande sauce, and set a slice of the _suprêmes_ on each tartlet. Put a silver shell containing a pyramid of truffles behind the fowl. Serve an Allemande sauce, flavoured with truffle essence, separately. 1511—POULARDE REINE MARGOT Stuff the pullet with two-thirds lb. of _mousseline_ forcemeat of chicken, combined with two oz. of almond purée, and poach it. Dish it; coat it with suprême sauce, finished with a little almond milk, and surround it with quenelles prepared with pistachio butter and quenelles prepared with crayfish butter, arranged alternately. 1512—POULARDE REINE MARGUERITE Poach the pullet. Remove the _suprêmes_ and the breast bone, without touching either the wings or the legs, and set the carcass, thus trimmed, on a low cushion of bread or rice. Finely slice the _suprêmes_; add as many slices of truffle as there are collops of _suprêmes_, and combine the whole with a _soufflé_ preparation with Parmesan, which should not be too light. Reconstruct the pullet with this preparation; smooth the surface, and surround the base of the pullet with a band of paper, so that it may keep its form. Set some thin slices of Gruyère cheese upon it; dish it, and cook it in a moderately hot oven. 1513—POULARDE AU RIZ Poach the pullet. Dish it, and coat it with an Allemande sauce, flavoured with chicken essence. Surround it with a garnish of rice, cooked in the pullet’s poaching-liquor, and moulded in small, buttered, timbale moulds. 1514—POULARDE ROSSINI _Poële_ the pullet. Remove the _suprêmes_; slice them, and dish them in the form of a crown upon a round dish, alternating them with collops of foie gras, tossed in butter. Pour a very strong chicken stock finished with truffle essence in their midst. Serve, separately, a timbale of noodles with butter covered with raw noodles tossed in butter. 1515—POULARDE SAINTE ALLIANCE Heat in butter ten fine truffles seasoned with salt and pepper; sprinkle them