A guide to modern cookery

strong liquor of braised beef “à la Napolitaine,” and combined with dice of truffles and foie gras, cocks’ combs and kidneys. Envelop the piece in pig’s caul, giving the former its natural shape; sprinkle with raspings and melted butter, and set in the oven that the pig’s caul may cook and colour. Dish on a low cushion, and coat with chicken glaze with butter. Surround with tartlet crusts, each garnished with a slice of the _suprêmes_, covered with a slice of foie gras tossed in butter, and surmounted by a slice of truffle. Send a chicken glaze with butter separately. 1518—POULARDE SOUFFLÉE Poach the pullet. Raise the _suprêmes_, and cut them into thin slices; suppress the breast-bones by means of scissors, and stuff the bird with one lb. two oz. of _mousseline_ forcemeat of chicken, combined with one-third lb. of foie-gras purée. Spread this preparation in layers, and between each of the latter set alternate slices of _suprême_ and truffle. Reconstruct the bird exactly; smooth its surface; deck it with bits of truffle, salted tongue, and boiled white of egg; place the dish on a deep tray containing a little boiling water, the steam of which assists the poaching of the preparation, and poach in a moderate oven. When about to serve, coat the pullet with Allemande sauce flavoured with truffle essence. N.B.—The use of a _bain-marie_ consisting of a deep pan containing boiling water, wherein the dish which holds the pullet is placed, is highly recommended, but the ideal method of poaching this sort of preparations is by means of a steamer. 1519—POULARDE STANLEY Stuff the pullet with one-half lb. of rice, three oz. of mushrooms, and three oz. of a _julienne_ of truffles. Poach it with one lb. two oz. of sliced and _blanched_ onions, seasoned with a pinch of curry. When the pullet is ready, rub the cooking-liquor and the onions through tammy. Add one-third pint of Velouté and one-third pint of cream to this cullis; reduce to a stiff consistence; rub once more through tammy, and finish with one-sixth pint of cream. 1520—POULARDE SOUVAROFF Stuff the