Chapter XVI: Poultry (volaille) (1)

Although the term “poultry” (Fr. volaille), in its general sense, implies Turkeys, Geese, Ducks and Pigeons, just as well as Fowls, only the latter are meant, from the culinary standpoint, when the word “Volaille” appears on a menu.

Four qualities of fowl are recognised in cookery, and each plays its part, has its uses, and is quite distinct from the other three. We have:—

(1) _Pullets and capons_; usually served whole, either as relevés or roasts.

(2) _Chickens_, so-called “à la Reine”; used for _sautés_ and chiefly for roasts.

(3) _Spring chickens_; best suited to _en cocotte_ or grilled preparations.

(4) _Chicks_; served only _en cocotte_ or grilled.

_Suprêmes_ and _ailerons_ of fowl, which are among the finest entrées, are supplied by chickens à la Reine or by Spring chickens.

Finally, there are the giblets, consisting of the pinions, necks, gizzards, and livers of fowl, which give rise to a number of preparations, the recipes whereof I shall give briefly at the end of the series.

1443—PULLETS AND CAPONS FOR RELEVÉS

Pullets and capons for relevés and entrées are poached or _poëled_; sometimes, but more rarely, they are braised.

The birds to be treated by poaching are trussed with the claws folded back and inserted into the belly; their fillets and legs are rubbed with lemon, so as to keep them white, and they are then covered with thin slices of larding bacon.

The ingredients for chicken poaching stock were given under No. 249. The bird is known to be cooked when the blood which issues from a prick on the leg is white or faintly pink.

These fowls are sometimes larded or studded. When this is to be done, dip the legs and belly of a trussed and lemon-rubbed fowl into boiling white stock; this will be found to sufficiently harden the flesh to allow of its being treated in the required way. The products used for studding and larding are, according to circumstances, ham or tongue, truffles or mushrooms, and sometimes, the red part of a carrot for the larding. Only truffles, ham and tongue are used for studding.

_Poëled fowls_ are trussed as above; they are covered with slices of bacon in order that the fillets may be protected during the first stages of the cooking; then they are cooked in butter on _poëling_-aromatics, under cover and in a deep, thick saucepan. When the piece is almost cooked, just moisten it a little, either with rich poultry-stock, with the cooking-liquor of truffles or mushrooms, with Madeira, red or white wine, &c. This moistening serves in the basting of the fowl and must therefore be renewed if it reduces too quickly. After having been cleared of all grease, it is always added to the sauce which accompanies the piece of poultry.

_Braised fowls_ are always treated after the manner described under No. 248; they are not rubbed with lemon, but they are covered with slices of bacon. The latter should only cover the breast, but be thick, notwithstanding; for they protect the belly, which, without them, would shrivel by the time the legs cooked.

The covering of bacon is essential to all pieces of poultry, whether these be poached, poëled, braised or roasted.

1444—THE WAY TO SERVE POULTRY RELEVÉS QUICKLY AND HOT

I feel bound to call the reader’s attention to this very important point in culinary work:—

Owing to the difficulties involved in the carving of the fowl and the placing and arranging of the pieces and their garnish upon the consumers’ plates—both of which operations require dexterity and expertness, which those in charge very often do not possess, or thanks to the inefficiency of particular installations, or what not, I have noticed for some considerable time, that the method of serving large pieces of poultry is, in many cases, very far from being the right one.

For, indeed, how often does not the diner find himself presented with a plate of fowl which is neither appetisingly dainty nor yet sufficiently hot! It follows from this, that all the care and trouble devoted by a chef to the preparation of the dish are entirely wasted. Now, I have tried to improve this state of affairs, by planning a method of serving which would be at once simple and expeditious, without necessarily being devoid of tastefulness and presentability.

In the first place, it is my practice to remove the fowl’s two _suprêmes_, in the kitchen, and to keep them warm in a little cooking-liquor until the last minute. Secondly, I remove all the bones of the breast, and I reconstruct the fowl with a garnish in keeping with the dish, _i.e._, either a _mousseline_ forcemeat, pilaff rice combined with cream, foie gras and truffles, spaghetti, or noodles with cream.

Having properly smoothed and arranged the selected garnish, the fowl may now be placed, either at one end of any but a round dish, or on a low cushion of fried bread, on which it may be set firmly.

It may also be entirely coated with Mornay sauce, sprinkled with grated cheese, and speedily glazed.

When the body of the bird is dished, its garnish should be set round it in fine, tartlet crusts; its _suprêmes_, quickly sliced, should be distributed among the tartlets, and the dish sent to the table with the sauce separately.

By this means, it reaches the table hot, it is served quickly and cleanly; and every person gets a slice of meat, and not garnish only, as was so often the case formerly.

Instead of tartlets, one may use thin _croûtons_ of bread, of the size of the slices of chicken, and fried in fresh butter.

Thus, for a “Poularde à la Derby,” after having stuffed the pullet with rice, suppressed the bones of the breast, and removed the _suprêmes_; all that is necessary is to properly shape the rice, and to dish the fowl on a cushion.

This done, prepare as many _croûtons_ and slices of foie-gras, _sautéd_ in butter, as there are diners, and arrange them round the pullet—the slices of foie-gras lying on the _croûtons_. Now, quickly cut the _suprêmes_ into slices; put one of these on each slice of foie-gras, and on each of the latter put a slice of truffle. Put the pullet, thus prepared, in the oven for a few minutes; let it get very hot, and send it to the table with the sauce separately.

In the dining-room the Maître-d’hôtel quickly serves the garnished _croûtons_ on hot plates, beside each _croûton_ he puts a tablespoonful of the rice with which the pullet has been stuffed, and, finally, a tablespoonful of sauce.

In less than two minutes after its entrance into the dining-room, the pullet is thus served warm to each person.

Of course, the above measures refer to the fowl that has to be dished whole and presented; but, when this is not required, the rice withdrawn from the cooked bird need only be set in the centre of a deep, square entrée dish (fitted with a cover), and surrounded by the sliced _suprêmes_, with intercalated slices of foie-gras and truffle. The sauce is also served separately in this case. Cover the dish, so that it may stand and keep hot a few minutes, if necessary, without spoiling.

The legs, which are rarely served at a well-ordered dinner, remain in the kitchen together with the carcass.

I cannot too strongly recommend the system just described, whenever the circumstances allow of its being put into practice. It is the only one that ensures an efficient service, calculated to give entire satisfaction to all concerned.

1445—POULARDE ALBUFERA

Stuff the pullet with the rice prescribed under No. 2256, and poach it. Dish it and coat with Albuféra sauce.

Surround with small tartlet crusts, garnished with truffles raised by means of a spoon the size of a pea; quenelles of the same shape; small button mushrooms, and cocks’ kidneys. Cohere this garnish with Albuféra sauce.

Between each tartlet, place a slice of salted tongue, cut to the shape of a cock’s comb.

1446—POULARDE ALEXANDRA

Having larded the pullet with tongue and truffle, poach it.

This done, remove the _suprêmes_, and replace them by _mousseline_ forcemeat; smooth this forcemeat, giving it the shape of the pullet in so doing, and set to poach in the front of the oven.

Now, coat the piece with Mornay sauce, and glaze quickly. Dish, and surround with tartlet-crusts garnished with asparagus-heads, cohered with butter; place a collop of the reserved _suprêmes_ (which should have been kept hot) on each tartlet, and border the dish with a thread of pale glaze.

1447—POULARDE AMBASSADRICE

Stud the pullet with truffles, cover it with a Matignon (No. 227), wrap it in muslin, and braise it.

Remove the _suprêmes_; suppress the bones of the breast; fill the carcass with a garnish of asparagus-heads, cohered with butter, and arrange this garnish as already described under No. 1444.

Slice the _suprêmes_, and put them back on the garnish, in suchwise as to reconstruct the breast of the fowl. Coat the piece with somewhat stiff and fine suprême sauce; dish it, and surround it with lamb sweet-breads, studded with truffles, braised and glazed, and alternate the sweetbreads with little faggots of asparagus-heads.

1448—POULARDE ANDALOUSE

_Poële_ the pullet. Dish it, and coat it with its _poëling_-liquor, combined with _tomatéd_ half-glaze sauce. On either side of it set some capsicums, stuffed with rice, and some roundels of egg-plant, seasoned, dredged and tossed in butter; alternating the two products.

1449—POULARDE A L’ANGLAISE

Poach the pullet, and coat it with a Béchamel sauce flavoured with chicken-essence.

Dish it and surround it with slices of salted tongue, laid tile-fashion on either side; and heaps of carrots and turnips (cut to the shape of balls) and peas and celery, at either end. All these vegetables should be cooked _à l’anglaise_; _i.e._, either in boiling water or in steam.

1450—POULARDE A L’AURORE

Poach the pullet without colouration; dish it, and coat it with an “Aurore Sauce” (No. 60). Surround it with medium-sized, decorated quenelles; and trimmed oval slices of salted tongue, arranged according to fancy.

1451—POULARDE A LA BEAUFORT

Stuff the pullet with a fine foie-gras, stiffened in the oven for twenty minutes with a little Madeira, and cooled.

Fill up the pullet with a little, fine sausage-meat; stud it with truffles, and braise it in short moistening.

Dish it on a low cushion, and surround it with braised, lambs’ tongues, alternated with artichoke-bottoms, garnished with a rosette of Soubise purée. As an adjunct, use the braising-liquor, cleared of all grease.

1452—POULARDE BOUILLIE A L’ANGLAISE

Cook the pullet in light, white stock with one lb. of breast of bacon and a garnish of vegetables as for pot-au-feu. Dish, and surround with the bacon, cut into slices.

Serve, separately, an English parsley sauce, and a sauceboat of the pullet’s cooking-liquor.

1453—POULARDE AUX CÉLERIS

_Poële_ the pullet, and baste it towards the close of the operation with strong veal stock.

Prepare a garnish of braised celery.

Dish the pullet; surround it with the braised celery, and cover the latter with the _poëling_-liquor.

1454—POULARDE AUX CHAMPIGNONS A BRUN

_Poële_ the pullet, and swill the saucepan with mushroom essence. Add this swilling-liquor (reduced) to one-quarter pint of half-glaze with Madeira.

Dish the pullet, and surround it with twenty grooved and cooked mushroom-heads. Serve separately the reduced half-glaze, to which add two oz. of fresh butter.

1455—POULARDE AUX CHAMPIGNONS A BLANC

Poach the pullet.

Dish it, and coat it with an Allemande sauce flavoured with mushroom essence.

Surround it with twenty grooved, cooked and very white mushroom-heads.

1456—POULARDE CHANOINESSE

Prepare a “Poularde Soufflée” after recipe No. 1518. Dish it, and surround it with small heaps of crayfishes’ tails, alternated with small _croûtons_ of fried bread, on each of which place a collop of the _suprêmes_. Finish off with a slice of truffle on each collop of the _suprêmes_.

Serve a Mornay sauce, finished with crayfish butter, separately.

1457—POULARDE CHÂTELAINE

_Poële_ the pullet without letting it acquire too much colour.

Dish it, and surround it with small artichoke-bottoms, stewed in butter and garnished with Soubise.

Alternate the artichoke-bottoms with small heaps of chestnuts cooked in consommé and glazed.

Pour a little thickened _poëling_-liquor on the bottom of the dish, and serve what remains of it, separately, in a sauceboat.

1458—POULARDE CHEVALIÈRE

Remove the _suprêmes_, and the minion fillets. Lard the former with two rows of truffles and two rows of tongue; trim the minion fillets; make five or six slits in each; insert a thin slice of truffle half-way into each slit, and draw the respective ends of the two fillets together in suchwise as to form two rings. Put the _suprêmes_ and the minion fillets each into a buttered sautépan, and cover the latter.

Remove the pullet’s legs, keeping the skin as long as possible; bone them to within one and one-third inches of the joints, and cut off the claws, aslant, just below the same joints. Garnish the boned regions with godiveau prepared with cream close the opening by means of a few stitches of strong cotton, and truss each leg in such a manner as to imitate a small duck.

Poach these stuffed legs in stock made from the pullet’s carcass.

Also poach the _suprêmes_ and the minion fillets in good time, with a little mushroom cooking-liquor, and a few drops of lemon juice.

With a pinch of flour mixed with water, stick a fried _croûton_ (the shape of a pyramid, three inches high and of two inch base) in the middle of a dish.

Around this pyramid, arrange the two stuffed legs and the two _suprêmes_; putting each of them on a decorated quenelle with the view of slightly raising them. Set the minion fillets on the legs, and, between the latter and the _suprêmes_, lay small heaps of cocks’ combs and kidneys, and some very white mushroom-heads. Pierce the _croûton_ with a _hatelet_ garnished with one truffle, one fine cock’s comb, and a large mushroom.

Serve a suprême sauce separately.

N.B.—This dish is generally bordered, either with noodle-paste, white English paste, or with a chased silver border.

1459—POULARDE CHIMAY

Stuff the pullet with one-half lb. of half-poached noodles, tossed in butter, and combined with a little cream and three oz. of foie-gras cut into large dice.

_Poële_ it gently; dish it, and coat it with some of its _poëling_-liquor, thickened.

Distribute over the pullet a copious amount of raw noodles, _sautéd_ in clarified butter; and serve the remainder of the thickened _poëling_-liquor separately.

1460—POULARDE CHIPOLATA

_Poële_ the pullet and put it into a _terrine à pâté_ with a garnish consisting of small, glazed onions; chipolata sausages, poached in butter; chestnuts cooked in consommé; fried pieces of bacon; and, if desired, some small glazed carrots.

Add the pullet’s cooking-liquor, and simmer for ten minutes before serving.

1461—POULARDE A LA CHIVRY

Poach the pullet. Dish it and coat it with Chivry sauce (No. 78).

Serve a _Macédoine_ of new vegetables; cohered with butter or cream, separately.

1462—POULARDE CUSSY

Braise the pullet. Dish it and surround it with whole truffles, cooked in _Mirepoix_ with Madeira, and alternated with fine, grilled mushrooms, garnished with artichoke purée.

In front of the pullet set a small, silver shell, in which shape a pyramid of large cocks’ combs, heated in butter.

1463—POULARDE EN DEMI-DEUIL

Between the skin and the fillets of the fowl insert a few fine slices of raw truffle. Lard the pullet and poach it.

When it is ready, strain the cooking-liquor through a napkin; reduce it, and add it to a very white suprême sauce, containing slices of truffle.

Dish the pullet; cook it with some of the sauce, and send what remains, separately, in a sauceboat.

1464—POULARDE DEMIDOFF

_Poële_ the pullet. When it is three-parts done, put it into a _cocotte_ and surround it with the following garnish, prepared in advance and stewed in butter; viz:—one-half lb. of carrots and five oz. of turnips, cut into grooved crescents, one inch in diameter; five oz. of small onions cut into thin roundels, and five oz. of celery.

Complete the cooking of the pullet with this garnish, and add to it, when about to serve, three oz. of truffles, cut to the shape of crescents, and one-sixth pint of chicken stock.

Serve the preparation in the _cocotte_, after having cleared the liquor of all grease.

1465—POULARDE DERBY

Stuff the pullet with rice, prepared after recipe No. 2256; and _poële_ it. Dish, and surround it with collops of foie-gras, tossed in butter (each set on a small, fried _croûton_), and alternate these with large, whole truffles, cooked in champagne.

As an adjunct, serve the pullet’s cooking-liquor, cleared of all grease, combined with the cooking-liquor of the truffles and one-sixth pint of veal gravy. Reduce the whole to one-sixth pint and thicken with arrow-root.

1466—POULARDE DIVA

Stuff the pullet with rice, prepared after recipe No. 2256, and poach it without colouration.

Dish it, and coat it with suprême sauce, flavoured with paprika.

Send a garnish consisting of _cèpes_ with cream, separately.

N.B.—This dish was served for the first time to Mme. Adelina Patti, the great singer.

1467—POULARDE DEVONSHIRE

Bone the breast of a fine pullet; season it inside, and fill it with a chicken forcemeat, prepared with cream and mixed with half its weight of very fine sausage-meat.

In the middle of the pullet set a nice salted and cooked calf’s tongue, trimmed and cleared of all cartilage; and place it so that its thin end lies in the region of the bird’s tail.

Sew up the pullet’s belly with thin string, allowing the skin sufficient play not to tear under the pressure of the forcemeat, which swells while cooking. Truss, cover the pullet with a slice of larding bacon, poach, and drain it.

When about to serve, make an incision around the breast with the point of a knife; detach the stuffing with the blade of a knife, passed horizontally on a level with the spine, and cut off, at a stroke, the piece consisting of the pullet’s breast, the stuffing, and the calf’s tongue.

Dish the carcass with the legs and wings still attached, on a low cushion. Cut the breast, lengthwise, into two; and, if the fowl has been properly stuffed, the tongue should then be found neatly bisected. Slice each half, and return them to the carcass in suchwise as to reconstruct the bird and give it an untouched appearance.

Coat lightly with Allemande sauce, combined with very red tongue, cut into dice; and surround with a border of timbales made from a purée of fresh peas (No. 2196), each set on an artichoke bottom. Serve a sauceboat of the same sauce as that with which the pullet was coated.

1468—POULARDE A L’ÉCOSSAISE

Stuff the pullet with pearl barley cooked in white consommé, well drained, and combined, per lb., with an equal quantity of fine sausage-meat (to which has been added a chopped onion, cooked in butter), and two tablespoonfuls of cream.

Poach the pullet in the usual way; dish it and coat it with Écossaise sauce, _i.e._, an Allemande sauce, combined with a _brunoise_ of vegetables: carrots, onions, leeks, and celery, and a large part of the reduced pullet’s poaching-liquor.

Serve a garnish of French beans with cream, separately.

1469—POULARDE ÉDOUARD VII

Stuff the pullet with rice, prepared after recipe No. 2256, and poach it without colouration. Dish it, and coat it with a curry sauce, combined with two oz. of red capsicums in dice, per pint of sauce.

Serve a garnish of cucumbers with cream, separately.

N.B.—This dish was originated at the Carlton Hotel on the occasion of His Majesty King Edward VII.’s Coronation.

1470—POULARDE EN ESTOUFFADE

Half-_poële_ the pullet in a saucepan.

Line the bottom and sides of an oval _cocotte_ with thin slices of ham. Put the half-_poëled_ pullet into this _cocotte_, together with one lb. of carrots, onions, and celery, all three sliced, fried in butter and moderately seasoned with salt and pepper.

Swill the saucepan with one-third pint of strong veal stock; reduce to half; put this reduced stock into the _cocotte_; cover the latter; seal down the lid with a thread of paste, and complete the cooking of the pullet in a somewhat hot oven for three-quarters of an hour.

1471—POULARDE A L’ESTRAGON

Poach the pullet, and add to the ordinary garnish a bunch consisting of five or six sprigs of tarragon.

Dish, and decorate the pullet’s breast with a nice spray of _blanched_ tarragon leaves.

Reduce and strain the pullet’s cooking-liquor, and serve it separately.

1472—POULARDE A LA FAVORITE

Stuff the pullet with one-half lb. of rice, prepared after recipe No. 2256.

Poach it; dish it, and coat with a suprême sauce.

Surround with a garnish of cocks’ combs and kidneys, and slices of truffle.

1473—POULARDE A LA FERMIÈRE

Prepare the pullet as for No. 1470; but, instead of lining the _cocotte_ with slices of ham, cut the latter into dice and add these to the garnish, together with four oz. of peas and four oz. of French beans, cut into small lozenges.

1474—POULARDE A LA FINANCIÈRE

Braise the pullet.

Dish it, and surround it with a garnish consisting of small heaps of quenelles made from chicken, _mousseline_ forcemeat; grooved, button-mushroom heads; cocks’ combs and kidneys; slices of truffle, and _blanched_ olives. Add a small quantity of half-glaze sauce prepared with truffle essence.

Send a sauceboat of the same sauce separately.

1475—POULARDE A LA GASTRONOME

Stuff the pullet with one-half lb. of noodles, slightly tossed in butter, and _poële_ it.

Swill the saucepan with one-quarter pint of champagne. Dish the pullet and surround it with medium-sized truffles, cooked in champagne, alternated with small heaps of cooked and glazed chestnuts, and place a cock’s kidney between each heap.

Serve, separately, a half-glaze sauce, flavoured with truffle essence and combined with the reduced swilling-liquor.

1476—POULARDE A LA GODARD

Braise the pullet brown.

Dish it and surround it with spoon-moulded quenelles of forcemeat, combined with chopped mushrooms and truffles; large oval quenelles, decorated with tongue and truffle; grooved button-mushroom heads; cocks’ combs and kidneys; glazed small lambs’ sweetbreads; and olive-shaped truffles.

Slightly coat this garnish with Godard sauce, combined with some reduced braising-liquor, and send what remains of the latter in a sauceboat.

1477—POULARDE A LA GRAMMONT

Poach the pullet, and let it half-cool.

Now remove the _suprêmes_ and the bones of the breast; fill up the cavity in the carcass with a garnish consisting of larks’ fillets, _sautéd_ just before dishing; grooved button-mushroom heads; cocks’ combs and kidneys; and cohere the whole by means of Béchamel sauce, finished with truffle essence.

Slice the _suprêmes_, and return them to their place, setting a slice of truffle between each. Coat the pullet with a stiff Allemande sauce; sprinkle with grated Parmesan and melted butter; glaze quickly, and serve at once.

1478—POULARDE GRAND HÔTEL

Cut up the fowl as for a _sauté_ dish, and cook it in butter, under cover. Then set the pieces in a very hot _cocotte_, and distribute thereupon five oz. of raw truffles cut into thick slices and slightly salted and peppered.

Swill the sautépan with a few tablespoonfuls of white wine; add a little chicken stock; pour this liquor into the _cocotte_; thoroughly close the latter, and put it in a very hot oven for eight or ten minutes with the view of cooking the truffles.

Serve the preparation as it stands in the _cocotte_.

N.B.—This dish was invented at the Grand Hotel at Monte Carlo, as a means of offering to those who could not wait for the preparation of truffled pullets a substitute of a somewhat similar nature to the latter.

1479—POULARDE AU GROS SEL

Poach the pullet, and add to it ten small olive-shaped carrots and ten small onions.

Dish, and surround the bird with the carrots and the onions, arranged in small heaps.

Serve, separately, a sauceboat containing the pullet’s cooking-liquor, and a cellar of kitchen salt.

1480—POULARDE A LA GRECQUE

Stuff the pullet with rice, prepared after recipe No. 2253, and _poële_ it.

Dish it, and coat it with very strong reduced chicken stock, thickened by means of arrowroot.

1481—POULARDE A LA HONGROISE

_Poële_ the pullet.

Dish it; coat it with Hongroise sauce, and surround it with timbales of pilaff rice, combined with tomato pulp, cut into dice.

Send a Hongroise sauce separately.

1482—POULARDE AUX HUÎTRES

Boil the pullet gently in light, white stock, until it is well cooked. With the cooking-liquor prepare a suprême sauce, and add thereto the almost entirely reduced poaching-liquor of twenty-four oysters, one-half pint of cream, and the twenty-four oysters (cleared of their beards).

Dish the pullet, and pour this sauce over it.

1483—POULARDE A L’INDIENNE

Poach the pullet.

Dish it; coat with Indienne sauce, and serve a timbale of rice à l’Indienne, prepared after recipe No. 2254, separately.

1484—POULARDE ISABELLE DE FRANCE

Stuff the pullet with rizotto, combined with two oz. of truffle slices and eighteen crayfishes’ tails, and poach it in white stock containing one bottle of Chablis wine.

With the pullet’s cooking-liquor prepare a highly-seasoned suprême sauce. Dish the bird on a small cushion; coat it with sauce, and surround it with fine black truffles, cooked in champagne, and set each on a small, round, and slightly hollowed _croûton_ of fried bread.

Serve the remainder of the sauce separately.

1485—POULARDE A L’IVOIRE

Poach the pullet, keeping it very white. Dish it, and serve it plain.

Send, separately, an ivory sauce, a sauceboat of the pullet’s cooking-liquor, and some kind of garnish, such as macaroni or noodles with cream _cèpes_, cucumber, &c.

1486—POULARDE LADY CURZON

Stuff the pullet with rice, prepared after recipe No. 2256, and poach it.

Dish it, and coat it with an Indienne sauce.

A garnish of _cèpes_ or cucumber with cream may be served at the same time.

1487—POULARDE LOUISE D’ORLÉANS

Insert a whole foie gras into the pullet, the former having been studded with truffles, poached for fifteen minutes in some succulent veal stock, and one glassful of old Madeira, and afterwards cooled.

Stiffen and colour the pullet for twenty minutes in the oven, sprinkling it with butter the while.

Cover it entirely with thick slices of truffles; cover these with slices of bacon, and envelop the whole in a layer of plain dough, which should be well sealed up. Set the pullet, prepared in this way, on a baking-tray; make a slit in the top of the paste for the escape of steam during the cooking process, and cook in a moderate oven for one and three-quarter hours.

This pullet is served as it stands, cold or hot.

1488—POULARDE A LA LOUISIANE

Stuff the pullet with one lb. of maize with cream, combined with one and one-half oz. of capsicums cut into dice, and _poële_ it. Dish it and border it, on either side, with timbales of rice and fried bananas, arranged alternately. At either end of the dish set a _croustade_ of lining paste, garnished with maize “à la crème.”

1489—POULARDE A LA LUCULLUS

Braise the pullet.

Dish it, and surround it with (1) fine truffles, cooked in champagne, alternated with (2) large, round quenelles of _mousseline_ forcemeat. At either end of the dish, which should be oval, set a small silver shell of the same height as the cushion on which the pullet lies.

Garnish these shells with very white, curled cocks’ combs and cocks’ kidneys. Add the reduced braising-liquor to a half-glaze sauce, flavoured with truffle essence; cover the bottom of the dish with some of this sauce, and send what remains, separately, in a sauceboat.

1490—POULARDE A LA MANCINI

Poach the pullet.

Remove the _suprêmes_; suppress the bones of the breast without touching either the pinions or the legs, and set the carcass, thus prepared, on a very low cushion of bread or rice, so that it may be steady.

Fill the carcass with macaroni, cohered with cheese and cream, and combined with three oz. of foie gras in dice, and one-half oz. of a _julienne_ of truffles.

Slice the _suprêmes_, and reconstruct them on the macaroni, placing a fine slice of truffle between each. Coat the pullet with a stiff and unctuous cream sauce; sprinkle with grated cheese, and glaze quickly at the salamander.

Serve separately a creamy suprême sauce.

1491—POULARDE MARGUERITE DE SAVOIE

Fry quickly ten larks in butter, insert these into a fine pullet, and braise the latter in veal stock and white Savoy wine, in equal quantities. Prepare a milk polenta (No. 2294); spread it on a tray in layers one inch thick, and let it cool. Now stamp it with a round cutter one and one-half inches in diameter, and, a few minutes before serving, dredge these roundels of polenta, and brown them in clarified butter.

Just before dishing up, sprinkle them with grated Parmesan, and glaze them quickly at the salamander.

Dish the pullet on a very low cushion of fried bread; surround it with the glazed roundels of polenta; pour a little of the fowl’s cooking-liquor, thickened, over the dish, and send what remains of it in a sauceboat.

Serve at the same time a vegetable-dish of white Piedmont truffles, slightly heated in a little butter and some consommé.

1492—POULARDE A LA MÉNAGÈRE

Poach the pullet in some rather gelatinous white stock. Slice six carrots, six new potatoes, six new onions; put the whole into a saucepan, and cook gently in the fowl’s poaching-liquor, with the lid of the saucepan off. When the vegetables are cooked, and the liquor is sufficiently reduced, set the pullet in a special oval _cocotte_, and cover it with the prepared vegetables and their cooking-liquor.

1493—POULARDE MIREILLE

_Poële_ the pullet.

Dish it; surround it with small timbales of rice with saffron, alternated with tartlet crusts, garnished with _concassed_ tomatoes cooked in butter, and set a fine, stoned olive on each tartlet.

Serve a tomato sauce separately.

1494—POULARDE A LA MONTBAZON

Stud the pullet with truffles, and poach it.

Dish it; coat it with suprême sauce, and surround it with poached lamb sweetbreads, spoon-moulded quenelles of _mousseline_, chicken forcemeat, and grooved mushroom heads, arranged alternately.

Serve a suprême sauce separately.

1495—POULARDE A LA MONTE CARLO

Poach the pullet.

Dish it; coat it with suprême sauce, and surround it on the one side with quenelles of pink, _mousseline_, chicken forcemeat, and on the other with a border of fair-sized, very black truffles.

1496—POULARDE A LA MONTMORENCY

Lard the pullet with truffles, and braise it in Madeira.

Set it on an oval dish, and, at either end of the latter, place a fine, decorated quenelle; on either side of the fowl arrange some artichoke-bottoms, garnished with asparagus-heads, cohered with butter.

Serve separately a half-glaze sauce with Madeira, to which the braising-liquor of the pullet has been added.

1497—POULARDE A LA NANTUA

Poach the pullet.

Dish it; coat it with a suprême sauce, finished with crayfish butter, and surround it with small heaps of quenelles with crayfish butter, crayfishes’ tails, and slices of truffle.

1498—POULARDE A L’ORIENTALE

Stuff the pullet with one lb. of pilaff rice with saffron, and poach it.

Remove its _suprêmes_; suppress the breast-bones by means of scissors, without touching the rice, and coat the latter with Béchamel sauce coloured with tomato sauce and flavoured with saffron.

Dish; reconstruct the sliced _suprêmes_ on the rice, and set between each slice another of chow-chow stewed in butter. Cover the pullet with the same sauce as that indicated above, and surround it with quarters of chow-chow cooked in butter, or serve this garnish separately.

1499—POULARDE AUX ŒUFS D’OR

_Poële_ the pullet without letting it acquire overmuch colour.

Strain the _poëling_-liquor; clear it of all grease; add thereto a little tomato purée, and thicken it with arrowroot. Finish with three oz. of butter, the juice of half a lemon, and a little cayenne.

Dish the pullet; surround it with a border of egg-shaped croquettes of egg with truffles, and send the sauce separately.

1500—POULARDE A LA PARISIENNE

Poach the pullet.

Dish it; cover it with Allemande sauce, and decorate it on top with slices of truffles and salted tongue cut to the shape of cocks’ combs.

Surround with spoon-moulded quenelles of chicken forcemeat, half of which should have been combined with chopped truffles, and the other half with chopped, salted ox-tongue.

Arrange the quenelles round the fowl, alternately, and border the dish with a thread of pale glaze.

1501—POULARDE ADELINA PATTI

Stuff the pullet with rice, prepared after recipe No. 2256, and poach it in white, chicken stock. Dish it on a low cushion; cover it with a suprême sauce, flavoured with paprika, and surround it with fair-sized artichoke-bottoms, each garnished with a fine truffle, coated with pale meat glaze.

Serve separately a sauceboat of the same sauce as that already used in coating the pullet.

1502—POULARDE A LA PAYSANNE

Brown the pullet in butter, and put it into an oval _cocotte_.

Around it set a garnish consisting of four oz. of the red part of a carrot, three oz. of onion, and two oz. of celery, all three minced somewhat finely. Complete the cooking of the pullet with the vegetables, sprinkling it often the while with good veal stock.

Serve the preparation as it stands in the _cocotte_.

1503—POULARDE A LA PÉRIGORD

Stuff the pullet with one-half lb. of truffles in the shape of large olives, cooked in two oz. of melted pork fat, and mixed, while hot, with one lb. of fresh, grated pork fat, rubbed through a sieve. String the piece, taking care to close all its openings, and _poële_ it gently.

Dish it; coat it with a very fine half-glaze sauce, made from the _poëling_-liquor and finished with truffle essence.

1504—POULARDE PETITE MARIÉE

Poach the pullet in a little white stock, and surround it (when setting it to cook) with six small new onions, six small carrots, six small new potatoes, and one-quarter pint of freshly-shelled peas.

Set the pullet in a _cocotte_ with the garnish of vegetables, and coat it with its reduced cooking-liquor, combined with some excellent suprême sauce.

1505—POULARDE A LA PIÉMONTAISE

Stuff the pullet with two-thirds lb. of rizotto combined with one-half lb. of white sliced truffles, and _poële_ it in the usual way.

Dish it, and serve at the same time a thickened chicken gravy to which has been added the reduced _poëling_-liquor.

1506—POULARDE A LA PORTUGAISE

Stuff the pullet with three-quarters lb. of rice, combined with five oz. of peeled and _concassed_ tomatoes, cooked in butter.

_Poële_ the pullet. Dish it; coat it with a Portugaise sauce, combined with the _poëling_-liquor, and surround it with a garnish of medium-sized tomatoes, stuffed with rice “à la Portugaise.”

1507—POULARDE PRINCESSE

Poach the pullet.

Dish it, and coat it with an Allemande sauce, flavoured with mushroom essence and finished with two oz. of asparagus-head butter per pint of sauce. Surround it with _croustades_ of Duchesse potatoes, rolled in breadcrumbs and melted butter, fried, emptied, then garnished with asparagus-heads cohered with butter, and each surmounted by a fine slice of truffle. Between each _croustade_ set a faggot of very green asparagus-heads.

1508—POULARDE PRINCESSE HÉLÈNE

Stuff the pullet with rice prepared after recipe (No. 2256), and poach it. Dish it; coat it with suprême sauce, and surround it with spinach _subrics_, cooked at the last moment; add to this garnish some shavings of white truffles, barely heated in butter, and set in a shell placed behind the fowl.

1509—POULARDE RÉGENCE

Stuff the pullet with one lb. of _mousseline_ forcemeat of chicken, combined with three oz. of crayfish purée, and poach it.

Dish it; coat it with Allemande sauce, flavoured with truffle essence, and surround it with the following garnish, arranged in small heaps:—Spoon-moulded quenelles of _mousseline_, chicken forcemeat; white, curled, cocks’ combs; slices of raw foie gras, stamped out with a round cutter, and tossed in butter; small, grooved, cooked, and very white mushrooms; olive-shaped truffles, and one round quenelle decorated with truffles at either end of the dish.

1510—POULARDE DE LA REINE ANNE

_Poële_ the pullet.

When it is ready, remove the _suprêmes_ and the breast bones, and fill the carcass with a garnish of macaroni and cream, combined with foie gras and truffle dice. Cover the macaroni with Mornay sauce; glaze quickly, and dish the pullet on a low cushion.

Surround it with small tartlet crusts garnished with cocks’ combs and kidneys, cohered with Allemande sauce, and set a slice of the _suprêmes_ on each tartlet. Put a silver shell containing a pyramid of truffles behind the fowl.

Serve an Allemande sauce, flavoured with truffle essence, separately.

1511—POULARDE REINE MARGOT

Stuff the pullet with two-thirds lb. of _mousseline_ forcemeat of chicken, combined with two oz. of almond purée, and poach it.

Dish it; coat it with suprême sauce, finished with a little almond milk, and surround it with quenelles prepared with pistachio butter and quenelles prepared with crayfish butter, arranged alternately.

1512—POULARDE REINE MARGUERITE

Poach the pullet.

Remove the _suprêmes_ and the breast bone, without touching either the wings or the legs, and set the carcass, thus trimmed, on a low cushion of bread or rice. Finely slice the _suprêmes_; add as many slices of truffle as there are collops of _suprêmes_, and combine the whole with a _soufflé_ preparation with Parmesan, which should not be too light.

Reconstruct the pullet with this preparation; smooth the surface, and surround the base of the pullet with a band of paper, so that it may keep its form. Set some thin slices of Gruyère cheese upon it; dish it, and cook it in a moderately hot oven.

1513—POULARDE AU RIZ

Poach the pullet.

Dish it, and coat it with an Allemande sauce, flavoured with chicken essence. Surround it with a garnish of rice, cooked in the pullet’s poaching-liquor, and moulded in small, buttered, timbale moulds.

1514—POULARDE ROSSINI

_Poële_ the pullet.

Remove the _suprêmes_; slice them, and dish them in the form of a crown upon a round dish, alternating them with collops of foie gras, tossed in butter. Pour a very strong chicken stock finished with truffle essence in their midst.

Serve, separately, a timbale of noodles with butter covered with raw noodles tossed in butter.

1515—POULARDE SAINTE ALLIANCE

Heat in butter ten fine truffles seasoned with salt and pepper; sprinkle them with a glassful of excellent Madeira, and leave them to cool thus in a thoroughly sealed utensil. Now put these truffles into a fine pullet, and _poële_ it just in time for it to be sent to the table.

When the pullet is ready, quickly cook as many ortolans, and toss in butter as many collops of foie gras as there are diners, and send them to the table at the same time as the pullet, together with the latter’s _poëling_-liquor, strained and in a sauceboat.

The waiter in charge should be ready for it with three assistants at hand, and he should have a very hot chafer on the sideboard. The moment it arrives he quickly removes the _suprêmes_, cuts them into slices, and sets each one of these upon a collop of foie gras, which assistant No. 1 has placed ready on a plate, together with one of the truffles inserted into the pullet at the start.

Assistant No. 2, to whom the plate is handed forthwith, adds an ortolan and a little juice, and then assistant No. 3 straightway places the plate before the diner.

The pullet is thus served very quickly, and in such wise as to render it a dish of very exceptional gastronomical quality.

N.B.—The name “Sainte Alliance” which I give to this dish (a name that Brillat-Savarin employs in his “Physiology of Taste” in order to identify a certain famous toast) struck me as an admirable title for a preparation in which four such veritable gems of cookery are found united—the _suprêmes_ of a fine pullet, foie gras, truffles, and ortolans.

This dish was originally served at the Carlton Hotel in 1905.

1516—POULARDE SANTA-LUCIA

Stuff the pullet with truffles, prepared as for No. 1515, and braise it in Marsala. Dish it on a low cushion, and surround it with small tartlets of Gnochi “à la Romaine,” alternated with collops of foie gras, tossed in butter.

1517—POULARDE SICILIENNE

Poach the pullet.

Raise the fillets, leaving the wing-bones on the carcass; suppress the breast bones, and fill the resulting cavity with macaroni, cohered with the strong liquor of braised beef “à la Napolitaine,” and combined with dice of truffles and foie gras, cocks’ combs and kidneys.

Envelop the piece in pig’s caul, giving the former its natural shape; sprinkle with raspings and melted butter, and set in the oven that the pig’s caul may cook and colour.

Dish on a low cushion, and coat with chicken glaze with butter.

Surround with tartlet crusts, each garnished with a slice of the _suprêmes_, covered with a slice of foie gras tossed in butter, and surmounted by a slice of truffle.

Send a chicken glaze with butter separately.

1518—POULARDE SOUFFLÉE

Poach the pullet.

Raise the _suprêmes_, and cut them into thin slices; suppress the breast-bones by means of scissors, and stuff the bird with one lb. two oz. of _mousseline_ forcemeat of chicken, combined with one-third lb. of foie-gras purée. Spread this preparation in layers, and between each of the latter set alternate slices of _suprême_ and truffle.

Reconstruct the bird exactly; smooth its surface; deck it with bits of truffle, salted tongue, and boiled white of egg; place the dish on a deep tray containing a little boiling water, the steam of which assists the poaching of the preparation, and poach in a moderate oven.

When about to serve, coat the pullet with Allemande sauce flavoured with truffle essence.

N.B.—The use of a _bain-marie_ consisting of a deep pan containing boiling water, wherein the dish which holds the pullet is placed, is highly recommended, but the ideal method of poaching this sort of preparations is by means of a steamer.

1519—POULARDE STANLEY

Stuff the pullet with one-half lb. of rice, three oz. of mushrooms, and three oz. of a _julienne_ of truffles. Poach it with one lb. two oz. of sliced and _blanched_ onions, seasoned with a pinch of curry. When the pullet is ready, rub the cooking-liquor and the onions through tammy. Add one-third pint of Velouté and one-third pint of cream to this cullis; reduce to a stiff consistence; rub once more through tammy, and finish with one-sixth pint of cream.

1520—POULARDE SOUVAROFF

Stuff the pullet with one-half lb. of foie gras and five oz. of truffles cut into large dice, and three-parts _poële_ it.

Now put it into a _cocotte_ with ten fair-sized truffles stewed in Madeira for a few minutes in the same saucepan as that in which the pullet was _poëled_. Moisten with one-sixth pint of veal stock; close the _cocotte_; seal the cover with a thread of paste, and complete the cooking in a moderate oven for thirty minutes.

Serve the fowl as it stands in the _cocotte_.

1521—POULARDE SYLVANA

Stuff the pullet with one lb. of mushrooms, tossed in brown butter, and half-brown it in the oven.

Meanwhile put one pint of fresh peas into a saucepan, together with ten small new onions, one small lettuce cut _julienne_-fashion, and a faggot consisting of parsley stalks, chervil, and a sprig of mint. Add salt, sugar, two oz. of butter, and mix the whole up together.

Moisten with two small tablespoonfuls of water; cover and half-cook, taking care to toss from time to time during the operation. When the pullet is half-cooked, put it into a _cocotte_ lined with a thin layer of paste, overreaching the edges of the _cocotte_ by about two inches.

Surround it with a garnish of peas; cover it with a slice of bacon, and close the _cocotte_ with its cover. Draw the overlapping paste over the latter; seal it down with some white of egg, that it may be hermetically closed, and set in the oven for about forty-five minutes.

Serve the preparation as it stands in the _cocotte_. A sauceboat of good chicken gravy may be served separately.

1522—POULARDE TALLEYRAND

_Poële_ the pullet; raise the _suprêmes_, and cut these into large dice. Mix them with an equal quantity of macaroni, cut short, and thickened with cream sauce combined with Parmesan, and add enough foie gras and truffles, cut into large dice, to equal half the weight of the _suprêmes_.

Suppress the breast-bones; fill the fowl with the above preparation, and cover the latter with a layer of _mousseline_ forcemeat, reconstructing the bird naturally in so doing. Deck the surface with a crown of truffle slices; cover with buttered paper, and set in the oven (1) to poach the forcemeat, (2) to thoroughly heat the preparation beneath.

Dish the pullet; pour a little half-glaze sauce, flavoured with truffle essence and combined with slices of truffle, over the dish, and serve what remains of the sauce separately.

1523—POULARDE TOSCA

Stuff the pullet with rice, prepared after No. 2256, and _poële_ it in short moistening. Dish it on a low cushion of fried bread, and surround it with a garnish of braised, tuberous fennel-roots.

Send the pullet’s _poëling_ liquor separately, after having reduced and finished it with butter.

1524—POULARDE TOULOUSAINE

Poach the pullet.

Dish it; coat it with Allemande sauce, flavoured with mushroom essence, and surround it with the following garnish, arranged in heaps:—Quenelles of _mousseline_ chicken forcemeat; slices of poached, veal sweetbreads; cocks’ combs and kidneys; cooked and very white button-mushroom heads, and slices of truffle.

Serve an Allemande sauce, flavoured with mushroom essence, separately.

1525—POULARDE TRIANON

Poach the pullet.

Dish it, and surround it with quenelles of chicken forcemeat, stuffed with foie-gras purée. Arrange these quenelles in heaps, and set a nice, whole truffle between each heap.

Pierce the pullet with a _hatelet_, garnished with one grooved mushroom, one fair-sized glazed truffle, and a quenelle decorated with salted tongue.

Serve a suprême sauce at the same time.

1526—POULARDE VALENCIENNE

_Poële_ the pullet.

Dish it, and surround it with a garnish of rizotto, combined with ham dice. Set a crown of grilled slices of ham upon the rizotto.

Serve a well-seasoned _tomatéd_ suprême sauce separately.

1527—POULARDE AU VERT-PRÉ

Poach the pullet.

Dish it; coat it with a suprême sauce, finished with printanier butter (No. 157), in the proportion of two oz. per pint of sauce; and surround it with a garnish consisting of peas, French beans, and asparagus-heads, cohered with butter.

1528—POULARDE VICHY

Stuff the pullet with ordinary pilaff rice, and braise it white. Dish it, coat it with a suprême sauce, combined with the reduced braising-liquor, and surround with small tartlet crusts, garnished with carrots à la Vichy.

1529—POULARDE VICTORIA

Stuff the pullet with truffles and foie gras, and three-parts _poële_ it, exactly as directed under “Poularde Souvaroff.”

Put it into a _cocotte_ with one lb. of potatoes, cut into large dice and tossed in butter, and complete its cooking and that of the potatoes in the oven.

1530—POULARDE WASHINGTON

Stuff the pullet with ten oz. of green maize, three-parts cooked, and combined with one chopped onion cooked in butter and three oz. of good sausage-meat, fried in butter for one moment with the onion. Braise the pullet, and glaze it at the last minute.

Serve separately and at the same time a timbale of maize with cream.

1531—CHAPON FIN AUX PERLES DU PÉRIGORD

Stuff the capon with fine truffles, and envelop it in very thin slices of cushion of veal. Braise it with best liqueur-brandy.

Dish and serve separately (1) the braising liquor in a sauceboat; (2) a timbale of cardoons with gravy.

1532—POULETS SAUTÉS

As I pointed out at the beginning of Part V. of this chapter, the chickens best suited to the _sauté_ treatment are those termed “à la Reine”; they should be of medium size, very fleshy, and tender.

In an extreme case, small pullets or large chickens might be used, but neither of these are so eminently suited to the procedure in question as chickens “à la Reine.”

The fowl which is to be _sautéd_ should be cut up thus: after having emptied, singed, and thoroughly cleaned it; cut off its legs—quite a simple matter, since all that is necessary is the disjunction of the thigh-bones, after having cut the skin. Cut off the claws just below the joint of the tibia, and pare the spurs. Now cut the tibia above the joint, and remove the thigh-bone.

Cut the pinions at the first joint; remove the wings, after having cut round a portion of the breast in such wise that each wing holds one half of it; finally detach the centrepiece or breast-bone, which should be left whole if the fowl be small and cut into two if it be otherwise.

The carcass thus remains. Cut it into two, and trim each piece on both sides.

Before setting them to cook, moderately season the pieces of fowl with salt and pepper. Whatever the demands of a particular recipe may be, the preparatory principle of _sautéd_ chickens is always as follows:—

Take a sautépan just large enough to hold the pieces of fowl, and heat therein two oz. of clarified butter; or, according to circumstances, half butter and half good oil. When the selected fat is quite hot, insert the pieces of fowl; let them colour quickly, and turn them over from time to time, that they may do so evenly. Now cover the utensil, and put it in a sufficiently hot oven to ensure the complete cooking of the fowl. Some tender pieces, such as the wings and the breast, should be withdrawn after a few minutes have elapsed, and kept warm; but the legs, the meat of which is firmer and thicker, should cook seven or eight minutes more at least.

When all the pieces are cooked, withdraw them; drain away their butter, and swill the sautépan with the prescribed liquor, which is either some kind of wine, mushroom cooking-liquor, or chicken stock, &c. This swilling forms, as I have already pointed out, an essential part of the procedure, inasmuch as its object is to dissolve those portions of solidified gravy which adhere to the bottom of the sautépan.

Reduce the swilling-liquor to half, and add thereto the sauce given in the recipe. Put the pieces of carcass, the claws, the pinions and the legs into this sauce, and simmer for a few minutes. The other pieces, _i.e._, the wings and breast, are then added, but when the sauce is sufficiently reduced, it must stop boiling. When the pieces are completely cooked, it is obviously unnecessary for the sauce to boil, since the former would only be hardened thereby.

A few minutes before serving, put the pieces into a deep entrée dish (fitted with a cover) in the following order:—The pieces of carcass, the claws and the pinions on the bottom of the dish, upon these the legs and the breast, and, last of all, the wings.

The sauce is then finished according to the directions of the recipe, and is poured over the pieces of fowl.

Some chickens are prepared without colouration—that is to say, the pieces are merely stiffened in butter without browning, and their cooking is completed in the oven as above. In this case the swilling-liquor is invariably white, as also the supplementary sauces, and the latter are finished with cream.

1533—POULET SAUTÉ ARCHIDUC

Fry the pieces of fowl without colouration, _i.e._, merely stiffen them. Add four oz. of onions, previously cooked in butter, and complete the cooking of the onions and the fowl together.

Withdraw the pieces; dish them; cover the dish, and keep it hot. Moisten the onions with a small glassful of liqueur brandy; reduce the latter; add thereto one-sixth pint of cream and one-sixth pint of velouté, and rub through tammy.

Reduce this sauce to a stiff consistence; finish it, away from the fire, with one and one-half oz. of butter, the juice of the quarter of a lemon, and a tablespoonful of Madeira, and pour it over the fowl.

Set about ten slices of truffle on the latter, and serve.

1534—POULET SAUTÉ ARLÉSIENNE

_Sauté_ the chicken in oil, and withdraw the pieces.

Swill with one-quarter pint of white wine; add a piece of crushed garlic as large as a pea, one-sixth pint of _tomatéd_ half-glaze sauce, and reduce by a third. Dish the chicken, and surround with alternate heaps of onion and egg-plant roundels, seasoned, dredged, and fried in oil, and _concassed_ tomatoes cooked in butter.

1535—POULET SAUTÉ ARMAGNAC

Cook the pieces of chicken in butter without colouration; add thereto three and one-half oz. of raw slices of truffle, and dish in a shallow _cocotte_.

Swill with a small glassful of old liqueur brandy; add a few drops of lemon juice and one-sixth pint of cream; heat; finish this sauce, away from the fire, with two oz. of crayfish butter, and pour it over the fowl.

Serve in the _cocotte_.

1536—POULET SAUTÉ D’ARTOIS

_Sauté_ the chicken in butter, and dish the pieces.

Swill with three tablespoonfuls of Madeira, and add one-seventh pint of light, pale meat glaze, four small quartered artichoke-bottoms, tossed in butter, ten carrots shaped like olives, cooked in consommé and glazed, and eight small onions cooked in butter.

Finish with one and one-half oz. of butter and a pinch of chopped chives, and pour this sauce over the pieces of fowl.

1537—POULET SAUTÉ BEAULIEU

_Sauté_ the chicken in butter, and add to it five oz. of new potatoes (the size of hazel-nuts) and the same quantity of small quartered artichoke-bottoms, cooked in butter beforehand with the potatoes.

Keep the whole in the oven, under cover, for ten minutes.

Set the pieces of fowl, the potatoes and the artichoke-bottoms in an earthenware saucepan, and add twelve black olives.

Swill the saucepan with a few tablespoonfuls of white wine and a little lemon juice; complete with a tablespoonful of veal stock, and pour into the _cocotte_.