The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

poulardes, leaving as much skin as possible on them, then stuff and braise them as directed for poularde à la Marie Stuart (No. 528), only place slices of truffles between the flesh and the skin, then poach a square piece of forcemeat (No. 120) three inches high, and smaller at the top than the bottom; when cold place it on a cloth and cut it in the shape of a pyramid according to the size of your dish, make it hot in some stock, take it out carefully and fix it in the centre of your dish upon a piece of mashed potato, then take up the legs, draw out the thread and place them on a cloth to drain; have four very small silver skewers, or atelettes, place a nice truffle warmed in stock on each, dress a leg upon each side of the pyramid upon a piece of mashed potato, perpendicular, and run an atelette through each at the top, fixing it to the forcemeat, they being nearly upright; then have ready the following sauce: chop four small truffles and put them in a stewpan, with half a glass of Madeira wine, reduce a minute, then add the stock the legs were braised in (having previously passed it through a cloth and taken off the whole of the fat), and twelve spoonfuls of brown sauce (No. 1); reduce till it adheres to the back of the spoon, add a little sugar, sauce over and serve. To simplify the above they may be cooked as described, and dressed plain on the dish with the sauce over. No. 800. _Cuisses de Poulardes au Soleil._ Bone the legs of two poulardes, leaving as much skin on as possible, season them with a little pepper and salt inside, then have ready a quarter of a pound of forcemeat (No. 120), chop two ounces of lean cooked ham, mix it with the forcemeat, stuff the legs with it, sew them up with a piece of packthread, then hold them a quarter of a minute over a charcoal fire to make the skin firm,