A guide to modern cookery

Vichy. 1529—POULARDE VICTORIA Stuff the pullet with truffles and foie gras, and three-parts _poële_ it, exactly as directed under “Poularde Souvaroff.” Put it into a _cocotte_ with one lb. of potatoes, cut into large dice and tossed in butter, and complete its cooking and that of the potatoes in the oven. 1530—POULARDE WASHINGTON Stuff the pullet with ten oz. of green maize, three-parts cooked, and combined with one chopped onion cooked in butter and three oz. of good sausage-meat, fried in butter for one moment with the onion. Braise the pullet, and glaze it at the last minute. Serve separately and at the same time a timbale of maize with cream. 1531—CHAPON FIN AUX PERLES DU PÉRIGORD Stuff the capon with fine truffles, and envelop it in very thin slices of cushion of veal. Braise it with best liqueur-brandy. Dish and serve separately (1) the braising liquor in a sauceboat; (2) a timbale of cardoons with gravy. 1532—POULETS SAUTÉS As I pointed out at the beginning of Part V. of this chapter, the chickens best suited to the _sauté_ treatment are those termed “à la Reine”; they should be of medium size, very fleshy, and tender. In an extreme case, small pullets or large chickens might be used, but neither of these are so eminently suited to the procedure in question as chickens “à la Reine.” The fowl which is to be _sautéd_ should be cut up thus: after having emptied, singed, and thoroughly cleaned it; cut off its legs—quite a simple matter, since all that is necessary is the disjunction of the thigh-bones, after having cut the skin. Cut off the claws just below the joint of the tibia, and pare the spurs. Now cut the tibia above the joint, and remove the thigh-bone. Cut the pinions at the first joint; remove the wings, after having cut round a portion of the breast in such wise that each wing holds one half of it; finally detach the centrepiece or breast-bone, which should be left whole if the fowl be small and cut into two if it be otherwise. The