A guide to modern cookery

in butter, and coated inside with foie-gras purée. Coat moderately with a light chicken glaze, finished with butter, and squeeze a drop of lemon juice on each nonnette. 1627—URSULINES DE NANCY Prepare some _barquette_ crusts. Mould some chicken forcemeat into large, round, regular quenelles, and poach them in some white consommé, in time for them to be ready when the Ursulines are being dished. A few moments before serving, garnish the _barquette_ crusts with foie-gras purée, thinned with a little good half-glaze, flavoured with port or sherry wine. In the middle of each garnished _barquette_, set a well-drained _mousseline_ quenelle; deck each quenelle with a thin and wide slice of truffle; set a small heap of asparagus-heads, cohered with butter, at either end of the _barquettes_, that is to say, on either side of the quenelle; and slightly coat the latter with chicken glaze, finished with butter. Serve, separately, a sauceboat containing some of the same chicken glaze with butter. 1628—FILETS DE POULET A LA SAINT-GERMAIN Season the fillets, dip them in melted butter and roll them in bread-crumbs; grill them gently, each on a sheet of oiled paper, and sprinkle with clarified butter during the operation. Dish the grilled fillets, and serve at the same time:—(1) a Béarnaise sauce; (2) a timbale containing a purée of foie gras with cream. 1629—FILETS DE POULET MIREILLE Prepare a garnish as for No. 1365; _i.e._, sliced, raw potatoes and artichoke-bottoms, set in a small earthenware dish and cooked as “Pommes Anna.” _Sauté_ the fillets in butter at the last moment; put them on the garnish, and sprinkle them with nut-brown butter. SPRING CHICKENS (POULETS DE GRAINS) Spring chickens are usually either grilled or prepared “_en casserole_” in accordance with one or another of the many recipes applicable to them. 1630—POULET DE GRAINS A LA BELLE-MEUNIÈRE Stuff the chicken with four sliced chickens’ livers and three oz. of raw, quartered mushrooms, slightly tossed in butter. Slip five or six fine slices of truffle under the skin of the breast; truss the chicken as for an entrée, and brown it in butter. This done,