A guide to modern cookery

fork, and dish with care in a timbale. Serve a sauceboat of tomato sauce separately. 1682—PILAW DE VOLAILLE A LA TURQUE Prepare the fowl as for “Pilaw à la Parisienne,” and flavour with a little cayenne and another of saffron. Dish in a timbale. N.B.—Pilaff may also be prepared with cooked fowl, cut into slices which are heated in butter. In this case, garnish the bottoms and sides of a timbale with _tomatéd_ pilaff rice; put the slices of fowl in the middle; cover with rice, and turn out the timbale on the dish. Surround the timbale with a thread of tomato sauce. 1683—SOUFFLÉS DE VOLAILLE For dinners on a large scale, it is in every way preferable to use raw chicken-meat. For small services, cooked chicken-meat suits perfectly. N.B.—The time allowed for cooking chicken _soufflés_ with cooked chicken-meat is comparatively long, and it is better to cook them a little too much than not enough. For a _soufflé_ made in a quart timbale, and cooked in a moderate oven as directed, allow from about twenty-five to thirty minutes. 1684—SOUFFLÉ DE VOLAILLE WITH RAW MEAT Prepare two lbs. of _mousseline_ forcemeat of chicken, according to recipe No. 195; add to this the whites of four eggs beaten to a stiff froth. Dish in buttered timbales, and cook in a moderate oven. 1685—SOUFFLÉ DE VOLAILLE WITH COOKED MEAT Finely pound one lb. of the white of cooked chicken-meat; add thereto six tablespoonfuls of cold, reduced, Béchamel sauce. Rub through tammy. Heat this preparation in a saucepan, without allowing it to boil, and add to it one and one-half oz. of butter, the yolks of five eggs, and the whites of six, beaten to a stiff froth. Dish in a buttered timbale, and cook in a moderate oven. Suprême sauce and the other derivatives of Allemande sauce form the best accompaniments to chicken _soufflés_. 1686—SOUFFLÉ DE VOLAILLE A LA PÉRIGORD This may be made from either one of the two above-mentioned preparations, but there must be added to it three and one-half oz. of chopped truffles. The preparation is then spread in