A guide to modern cookery

and border the dish with _croûtons_ of aspic. 1700—POULARDE A LA SAINT-CYR _Poële_ the pullet in white wine, and leave it to cool in its cooking-liquor. This done, raise the fillets; cut them into regular slices; coat them with white chaud-froid sauce and decorate. Meanwhile, _sauté_ fifteen larks in a _mirepoix_; remove the fillets of six of them; glaze them with brown, chaud-froid sauce, and decorate them with bits of hard-boiled white of egg. With the remainder of the larks and five oz. of foie gras, prepare a _mousse_, and use the latter for reconstructing the pullet as explained in the preceding recipes. When the _mousse_ has set properly, coat it with brown, chaud-froid sauce. Arrange the chicken fillets, coated with white, chaud-froid sauce, on either side of the _mousse_; in the middle put the larks’ fillets, coated with brown, chaud-froid sauce, and let them slightly overlap one another. Set the pullet in a deep, square dish; surround it with melted, chicken jelly; let the latter set, and serve the dish incrusted in a block of ice. 1701—POULARDE EN TERRINE A LA GELÉE Bone the pullet all but the legs, and stuff it with a forcemeat consisting of: three and one-half oz. of veal; three and one-half oz. of fresh pork fat; three and one-half oz. of _gratin_ forcemeat, prepared from fowls’ livers; two tablespoonfuls of brandy; two tablespoonfuls of truffle essence, and the yolk of an egg. In the midst of the stuffing, set half of a raw foie gras and one raw, quartered truffle on each side. Reconstruct the pullet; truss it as for an entrée; cover it with slices of bacon, and _poële_ in Madeira for one and one-half hours. Leave to half-cool in the cooking-liquor; withdraw the pullet; remove the slices of bacon, and put it in a _terrine_ just large enough to hold it. Add a little chicken jelly to the bird’s cooking-liquor, which should not have been cleared of grease, but merely strained through a napkin; and pour this sauce over the pullet. Do not serve until twenty-four hours have elapsed, and clear of