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

no skewers, and giving the poularde a handsome appearance, take out the breast-bone, stuff the poularde with the above preparation, roast it in vegetables as for the removes; when nearly done take away the vegetables and give it a nice colour; have ready the following sauce: put a pint and a half of white veal stock in a stewpan, with six spoonfuls of bechamel sauce, and reduce it to a white demi-glace, then add a little sugar and four spoonfuls of good cream; sauce round and serve. No. 948. _Poularde rôti à la Stäel._ Roast a nice poularde in vegetables as above, when nearly done take away the vegetables, let it turn a few minutes before the fire, then rub it all over with butter, have some bread-crumbs and flour mixed together in a flour-box, which shake over the poularde by degrees whilst roasting, it will form a white crust over, take it up and serve with a demi-glace de volaille (No. 6) under. No. 949. _Poulet rôti._ For a dinner of four entrées you would require two fowls, but not too large, truss and roast them as directed for a turkey, judging the time required according to their size, serve with gravy and watercresses; they may be larded, barded, or served in any way mentioned in the foregoing receipts; a fowl weighing two pounds and a half would require half an hour roasting, or three quarters of an hour if larger. No. 950. _Spring Chickens._ Are served like fowls, generally plain roasted, but they may be larded or dressed à la Stäel (No. 948) as the poularde. Be particular in tying the legs upon paper to the spit, as directed for the turkey, as it so improves their appearance when roasted. About twenty-five minutes would be sufficient to roast them. No. 951. _Spring Chickens à la Forrester._ Truss them as directed for poularde (No. 947), but roast them quite plain, not very brown; have two good handfuls of very fresh water-cresses, pick off all the stalks, and one of small salad mixed well together, and completely cover the chickens