A guide to modern cookery

truffles, cut into dice; poach it in chicken stock and let it cool. This done, coat the piece with white chaud-froid sauce, decorate with jelly, and leave to set. Set the pullet on a cushion of rice, lying on a long dish. Behind the bird, arrange a fine, vegetable salad in a shell of carved rice, or in a large, silver shell. Border the dish with neatly-cut _croûtons_ of pale jelly. 1698—POULARDE ROSE DE MAI Poach the pullet and, when it is quite cold, raise its _suprêmes_ and remove the bones of the breast. Coat the carcass with a white chaud-froid sauce; decorate as fancy may dictate; garnish with a _mousse_ of tomatoes (No. 814), and arrange the latter in such wise as to reconstruct the bird. Slice the _suprêmes_; coat them with white chaud-froid sauce; decorate with truffles, and glaze with chicken jelly. Garnish with the same _mousse_ as that already used for the pullet, as many small, _barquette_-moulds as there are chaud-froid-coated slices, and leave to set. Put the pullets on a low cushion of rice, placed on a long dish; surround it with the _barquettes_ of _mousse_, turned out at the last moment; set a chaud-froid-coated slice on each _barquette_, and distribute _croûtons_ of jelly over the dish. 1699—POULARDE ROSE MARIE Having poached and cooled the pullet, raise its _suprêmes_; cut these into collops, and coat them with white chaud-froid sauce. Trim the carcass, leaving the wings attached; garnish it with very smooth and pink, ham _mousse_, giving the latter the shape of the pullet, and put to set in the refrigerator. Mould in small, oval moulds, as many _barquettes_ of the same ham _mousse_ as there are collops. When the mousse in the fowl has properly set, coat it with chaud-froid sauce, prepared with paprika of a fine, tender, pink shade; decorate according to fancy, and glaze with chicken jelly. Set the pullet on a low cushion of rice, placed on a dish; place the _barquettes_ of ham _mousse_ around it; set a collop on each _mousse_ and a fine slice of truffle on each collop,