(1988). Pullet Ivory With Decorated Quenelles (Poulards A L'Ivoire Aux Quenelles Decorees)

Break the breast bone of a cleaned and singed pullet, tie it up as for an entree (No. 178) and insert a piece of butter into the breast; cover over with bards of fat pork and set it in a saucepan of its own dimensions; moisten to its height with stock (No. 194a), boil the liquid over a hot fire then remove the saucepan on a slower one, cover and finish cooking the pullet for forty-five to sixty minutes. As soon as done to perfection, strain the stock through a napkin into another vessel leaving the pullet to keep warm. Skim the fat from the stock and pour the top gently into another saucepan, then reduce it with some veloute sauce (No. 415) and cream; strain this through a tammy. Dress the pullet, pour the sauce over, and garnish around with chicken quenelles decorated with truffles (No. 154).

(1989). Pullet, Modern Style (Poularde A La Moderne)

Peel two pounds of fresh truffles and chop up the peelings; pound them with one pound of panada, adding half as much raw foies-gras; continue to pound, putting in eight ounces of grated fat pork, a few eggs and seasoning, then rub the whole through a sieve. Fill the breasts of a pullet with a part of this dressing, using the remainder for the insides; braise (No. 12) with a very little moistening; dress when cooked, and garnish around with cocks'-combs, and the peeled truffles sauted in butter, and cooked in Madeira. Reduce the braise stock with veloute sauce (No. 415), and just when ready to serve incorporate a few pats of fine butter; pour it over the pullet and garnishings, and serve some well-buttered chicken puree (No. 713) separately.

(1990). Pullet, Parisian Style - Stuffed (Poularde Farcie A La Parisienne)

This entree is dressed on a dish decorated with an open-work border made of cooked paste (No. 10), having the empty space in the center covered with a wooden foundation masked over with noodle paste (No. 142), dried in the air. Draw a pullet through the side break the breastbone to be able to draw it out. and stuff the breast with quenelle forcemeat (No. 89). finished with a few spoonfuls of cooked fine herbs (No.385), and a foies-gras salpicon cut in three-eighths of an inch dice, and truffles of the same size; sew the breast skin underneath, and truss the pullet as for entree (No. 178); cover with slices of fat pork and cook in a good stock (No. 194a), keeping it white, and when done properly, drain, untie, and untruss. Lay it on the foundation already placed on the dish; surround it with a garnishing of round truffles cooked at the last moment with "Madeira and melted glaze (No. 402). Cover the pullet with some good veloute sauce (No. 415). reduced with its own stock and the Madeira and glaze in which the truffles have been cooked, and serve a sauce-boat of the sauce at the same time.

Fig. 382.