A guide to modern cookery

layers separated by slices of truffle, which should weigh about three and one-half oz. in all, in order to be in proportion to the quantities already given. =Cold Preparations of Fowl.= 1687—POULARDE A LA CARMÉLITE Poach the pullet; raise the _suprêmes_ and remove their skin; slice them; coat them with white chaud-froid sauce, and decorate them soberly with pieces of truffle. Trim the carcass; coat it outside with white chaud-froid sauce, and fill it with a fine crayfish _mousse_, reconstructing it exactly in so doing. Cause a _mousse_ to set in a refrigerator; place the collops of _suprême_ neatly upon it, in two rows, and between each row lay a dozen fine crayfish tails shelled and trimmed. Coat the whole with half-melted aspic jelly; set in a deep dish; incrust the latter in a block of ice, and pour enough very good, melting aspic jelly (No. 159) over the pullet to half-immerse it. 1688—POULARDE AU CHAMPAGNE Stuff a pullet two days beforehand with a whole foie gras studded with truffles and stiffened in butter for twenty minutes. _Poële_ it in champagne; put it in a _cocotte_; cover it with its _poëling_-liquor, containing a sufficient addition of succulent jelly, and leave it to cool. On the morrow remove, by means of a spoon, the grease that has settled on the jelly, and scald the latter twice or thrice with boiling water, in order to remove the last traces of grease. Serve this pullet very cold, in the same _cocotte_ in which it has cooled. 1689—POULARDE EN CHAUD-FROID Poach the pullet; let it cool in its cooking-liquor; cut it up, and clear the pieces of all skin. Dip the pieces in chaud-froid sauce, already prepared from the pullet’s cooking-liquor if possible, and arrange them on a tray. Decorate each piece with a fine slice of truffle; glaze with cold, melted jelly; leave to set, and trim the edges of the pieces, just before dishing them. _Old method of dishing_: Formerly, chaud-froids were dished on a cushion of bread or rice, placed in the middle of a border of jelly; and, between each