A guide to modern cookery

with a “lyre” fancy-cutter, set them on a deep, square dish, and cover with chicken jelly as above. 1694—POULARDE A LA DAMPIERRE Completely bone the pullet’s breast, and stuff it with a preparation of chicken forcemeat (No. 200). Sew up the piece, truss it as for an entrée, and poach it in a chicken stock. When it is cold, trim it, and coat it with a white chaud-froid sauce, combined with a little almond milk. Glaze with aspic jelly, and set it, without decorating it, on a low cushion lying on a long dish. Surround it with six small, ham _mousses_ and six small, chicken _mousses_, moulded in deep _dariole-moulds_, and arranged alternately. Border the dish with _croûtons_ of jelly, cut very neatly. 1695—POULETS A L’ÉCARLATE Bone the breasts of three fair-sized chickens; stuff and poach them as explained above. When they are quite cold, cover them with white chaud-froid sauce; decorate with pieces of truffle; glaze with aspic jelly, and leave to set. This done, set them upright on a dish, letting them lean one against the other. Between each chicken set a salted calf’s tongue, upright, with the tip of the tongue pointing upwards; and, on either side of the tongues, a large glazed truffle. Border the dish with fine _croûtons_ of jelly, and serve a mayonnaise sauce at the same time. 1696—POULARDE A LA LAMBERTYE Poach the pullet and let it cool thoroughly. Raise the _suprêmes_, suppress the bones of the breast and garnish the cavity with a cold chicken _mousse_, combined with a quarter of its volume of foie-gras purée, shaping the latter in such wise as to reconstruct the bird. Cut the _suprêmes_ into thin, long slices; coat them with white chaud-froid sauce, and place them on the _mousse_, pressing them lightly one upon the other. Deck with pieces of truffle; glaze with chicken jelly; set in a square, entrée dish, and surround with melted jelly. When about to serve, incrust the dish in a block of ice. 1697—POULARDE A LA NEVA Stuff the pullet with chicken forcemeat (No. 200), combined with foie gras and