A guide to modern cookery

Deck the surface with a crown of truffle slices; cover with buttered paper, and set in the oven (1) to poach the forcemeat, (2) to thoroughly heat the preparation beneath. Dish the pullet; pour a little half-glaze sauce, flavoured with truffle essence and combined with slices of truffle, over the dish, and serve what remains of the sauce separately. 1523—POULARDE TOSCA Stuff the pullet with rice, prepared after No. 2256, and _poële_ it in short moistening. Dish it on a low cushion of fried bread, and surround it with a garnish of braised, tuberous fennel-roots. Send the pullet’s _poëling_ liquor separately, after having reduced and finished it with butter. 1524—POULARDE TOULOUSAINE Poach the pullet. Dish it; coat it with Allemande sauce, flavoured with mushroom essence, and surround it with the following garnish, arranged in heaps:—Quenelles of _mousseline_ chicken forcemeat; slices of poached, veal sweetbreads; cocks’ combs and kidneys; cooked and very white button-mushroom heads, and slices of truffle. Serve an Allemande sauce, flavoured with mushroom essence, separately. 1525—POULARDE TRIANON Poach the pullet. Dish it, and surround it with quenelles of chicken forcemeat, stuffed with foie-gras purée. Arrange these quenelles in heaps, and set a nice, whole truffle between each heap. Pierce the pullet with a _hatelet_, garnished with one grooved mushroom, one fair-sized glazed truffle, and a quenelle decorated with salted tongue. Serve a suprême sauce at the same time. 1526—POULARDE VALENCIENNE _Poële_ the pullet. Dish it, and surround it with a garnish of rizotto, combined with ham dice. Set a crown of grilled slices of ham upon the rizotto. Serve a well-seasoned _tomatéd_ suprême sauce separately. 1527—POULARDE AU VERT-PRÉ Poach the pullet. Dish it; coat it with a suprême sauce, finished with printanier butter (No. 157), in the proportion of two oz. per pint of sauce; and surround it with a garnish consisting of peas, French beans, and asparagus-heads, cohered with butter. 1528—POULARDE VICHY Stuff the pullet with ordinary pilaff rice, and braise it white. Dish it, coat it with a suprême sauce, combined with the reduced braising-liquor, and surround with small tartlet crusts, garnished with carrots à la